Rosemary Focaccia

I love starting an Italian meal with focaccia bread, and I have quite a few recipes. My favorite is the Macaroni Grill clone recipe which uses semolina flour, but I never remember to buy semolina flour, so when the urge to make focaccia strikes I have to use recipes that call for all-purpose. As far as basic focaccia recipes goes, this is a good one and it doesn’t use too many ingredients or specialty flour. The original is from The Gourmet Cookbook and is double this. This is a halved version which makes just enough to fill a 9 inch pan.

Slice of Focaccia Bread

Rosemary Focaccia
Prep time
Cook time
Total time
An easy focaccia recipe
Recipe type: Bread
Cuisine: Italian
Serves: 8
  • 1 cup minus 2 tablespoons water (7 oz)
  • 1 1/8 teaspoon active dry yeast (half a packet)
  • 2 1/2 cups unbleached all-purpose flour plus additional for kneading (320 grams)
  • 2 tablespoons plus 1 1/2 tablespoons extra-virgin olive oil (divided use)
  • 1 teaspoon table salt
  • 1/2 tablespoon finely chopped fresh rosemary
  • 1/2 teaspoon coarse sea salt
  1. Stir together 1 cup minus 2 tablespoons lukewarm (105 to 115°F) water and yeast in bowl of mixer and let stand for 5 minutes.
  2. Add flour, 2 tablespoons olive oil, and 1 1/4 teaspoons table salt and beat until a dough forms. With a dough hook (or you can do it by hand) knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes. Continue kneading until dough is smooth and elastic. Transfer to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.
  3. Press dough evenly into a 9 inch square baking pan lined with non-stick foil or parchment. Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 1 hour.
  4. Preheat oven to 425°F.
  5. Stir together rosemary and remaining 1 1/2 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 minutes.
  6. Immediately invert a rack over pan and flip focaccia onto rack, then turn right side up. Serve warm or at room temperature.

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  1. corinne says

    Looks good! This sounds gross, but I made a similar focaccia last year, sliced it in half and used it to make applesauce paninis. They were super popular! Worth trying=)

  2. says

    Interesting that you posted this the day after I made your bread sticks! I love focaccia but for some reason I haven’t made it at home. We make all of our other bread so there’s no reason not to make this once in awhile.

  3. says

    Corinne, that does sound interesting. I guess it depends on the type of applesauce you use. BTW, this focaccia really does slice well. It could easily be used for sandwiches.

  4. says

    I don’t think I’ve ever made focaccia at home either. I bought some semolina flour a few months ago and need reasons to use it, so I’ll have to look up that one, too.

  5. Sara says

    If you like bread made with semolina flour, here is a link to a recipe I loosely follow for Semolina Wheat Bread….it is delicious and perfect for sandwiches. I like it cause the semolina flour makes it rise really well but it’s half whole wheat flour (I like white whole wheat flour) It’s my husband’s favorite too, I make it in my bread machine on the dough setting then just do the second rise for about an hour and bake in a loaf pan.

  6. Janice says

    Looks delicious!
    I made focaccia this week using an avocado from our tree for both the liquid and the oil.

  7. Lala says

    Can I use instant yeast with this? That’s the only yeast I buy now and I have 1 big jar in the freezer. Thanks.

  8. Jenny W (The Housewife Project) says

    I would like to try this one! I recently discovered my kids love the rosemary bread I can buy at a local bakery, so I bet they’d love this even more. I wonder what would happen if you substituted whole wheat flour for half of the white?

  9. says

    Lala, I haven’t tried this particular recipe with instant yeast. Usually, you can substitute, but you mix the instant yeast directly into the flour rather than proof it. I wish I could give you a better answer, but since I haven’t substituted in this recipe it’s best to just check Google.

    Jenny, I think whole wheat would be fine, but the volume might need to be changed accordingly.

    Dawn, I don’t usually dip focaccia because there’s already so much oil in the bread. I know a lot of people do, though.

  10. says

    I love Focaccia… and yet like everyone else it seems.. have never bothered to make it. Granted I haven’t made any “true” breads yet. I was going to do cornbread for Easter dinner, but I think I might replace it with this (or even better.. do both :)). Thanks for the reminder :).

  11. Katherine says

    I made this tonight and it was a wonderful addition to Minestrone. I made it exactly as stated and it was easy and delicious. I was a bit concerned because my dough did not rise that much during the proofing, but it turned out great. The top has a nice salty bite, and my husband said it tasted like it came from a restaurant. I always love that compliment!!

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