This Rosemary Focaccia recipe is my favorite Focaccia to make. It’s a lot easier to make than you would think. Even if you don’t have a lot of experience working with dough.
I fell in love with Focaccia the first time I had it back in the late ’80s at a small Italian Restaurant in Pacific Palisades. UPDATE: I can’t believe most of Pacific Palisades burned down in January 2025. Very sad, indeed. Our prayers for everyone affected by this disaster.
My Latest Videos
Over the years, I’ve had so many different kinds of Focaccia, from simple focaccia like this recipe to more complex gourmet Focaccias. But I always seem to go back to this simple focaccia recipe.
For those of you who don’t know what Focaccia is, it’s a flat oven-baked Italian bread. Focaccia is usually seasoned with olive oil, salt, and herbs. You can read more about it in this article.
I’m fortunate enough that I grow rosemary in my garden so making this Focaccia was quick as I already had all the ingredients in my pantry. It’s very important to use the freshest rosemary you can find.
Instant Yeast vs Active Dry Yeast
Instant Yeast Does not need to be dissolved in water before use and can be mixed directly into the dry ingredients. On the other hand, Active Dry Yeast has to be dissolved in warm water with a bit of sugar before use to ensure it’s alive.
Does Yeast Go Bad?
Active Dry Yeast can go bad since it’s a living organism. It typically has a shelf life of 1–2 years when stored properly. To check if your yeast is still active, dissolve 1 teaspoon of sugar in ¼ cup of warm water. Add 1 packet of active dry yeast, stir, and wait for 5–10 minutes. If the mixture becomes frothy and bubbly, the yeast is still good. If not, it’s time to replace it.
Instant Yeast has a longer shelf life than active dry yeast but can still go bad. To test it, Dissolve ½ teaspoon of sugar in ¼ cup of warm water. Stir in 1 teaspoon of instant yeast. Wait 5-10 minutes. If the mixture foams and bubbles, the yeast is still active. If nothing happens, it’s time to replace it.
What is Rising & Proofing
Rising is the process where carbon dioxide makes the dough rise and develop flavor. Put the dough in a lightly oiled bowl (olive oil or non-stick spray) and cover with a tea towel or plastic wrap. The dough should be left in a warm location until it has doubled in size.
Proofing basically means the last rise of the dough in its final shape (e.g. bun, loaf, etc.) before baking. Many factors come into play for how long it will take to prove the dough. You can tell when the dough is ready for baking when the dough springs back after you gently press the dough with your finger.
If you need a little help with storing Fresh Rosemary you need to check out my article on How to Store Fresh Rosemary
Gather your Ingredients
You will need the following ingredients to make this Easy Rosemary Focaccia recipe (see recipe card for quantities): Warm Water, Active Yeast, White Sugar, All Purpose Flour, Kosher Salt, Olive Oil and Fresh Rosemary.
How to Make Rosemary Focaccia
- Using a stand mixer, combine the warm water, yeast, 2 teaspoons of chopped rosemary, sugar and half of the flour.
- Using a dough hook on low speed, add the remaining flour, salt and 1/2 cup of olive oil.
- Once the dough starts to come together increase the speed to medium and let run for another 5 to 6 minutes until the dough is smooth and soft.
- Transfer the dough to a greased bowl. Cover with a damp cloth and let the dough rise for about 1 hour.
- Coat a jelly roll pan with the remaining olive oil. Place the dough in the jelly roll pan and begin pressing it out to fit the pan. Using your fingers, poke little holes all the way through the dough.
- Cover the dough once again with a damp cloth and let rise for 1 hour.
- Preheat the oven to 425°F.
- Brush the Focaccia dough with olive oil and sprinkle with coarse sea salt and the remaining rosemary.
- Bake for 25 to 30 minutes or until golden brown.
- Let bread cool slightly before cutting and serving.
Easy Rosemary Focaccia
↑ Click stars to rate
Ingredients
- 1 ¾ Cups Water, warm
- 2 ¼ Tsp Active Dry Yeast
- 1 Tbsp White Sugar
- 5 ¼ Cups All Purpose Flour
- 1 Tbsp Kosher Salt
- 1 Cup Olive Oil
- 5 Sprigs Fresh Rosemary
Instructions
- Using a stand mixer, combine the warm water, yeast, 2 teaspoons of the chopped rosemary, sugar and half of the flour.
- Using a dough hook on low speed, add the remaining flour, salt and 1/2 cup of olive oil.
- Once the dough starts to come together increase the speed to medium and let run for another 5 to 6 minutes until the dough is smooth and soft.
- Transfer the dough to a greased bowl. Cover with a damp cloth and let the dough rise for about 1 hour.
- Coat a jelly roll pan with the remaining olive oil. Place the dough in the jelly roll pan and begin pressing it out to fit the pan. Using your fingers, poke little holes all the way through the dough.
- Cover the dough once again with a damp cloth and let rise for 1 hour.
- Preheat the oven to 425°F.
- Brush the Focaccia dough with olive oil and sprinkle with coarse sea salt and the remaining rosemary.
- Bake for 25 to 30 minutes or until golden brown.
- Let bread cool slightly before cutting and serving.
I love making bread and this recipe is the easiest and most delicious one that I have ever made.