Why You’ll Love This Recipe
I enjoy baking this focaccia because it’s simple yet impressive. The dough is easy to handle, and the fresh rosemary adds so much flavor. I drizzle plenty of olive oil, which gives the bread its signature richness. I find it perfect for serving alongside pasta, soups, or even as sandwich bread. It’s versatile, so I can dress it up with extra toppings or keep it classic.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 cups all-purpose flour
2 teaspoons active dry yeast
1 teaspoon sea salt
1 ½ cups warm water (about 100°F/37°C)
¼ cup extra virgin olive oil (plus more for drizzling)
2 tablespoons fresh rosemary (chopped)
Coarse sea salt (for topping)
Directions
I start by activating the yeast in a bowl with warm water and letting it sit for 5–10 minutes until bubbly.
In a large bowl, I whisk together the flour and sea salt, then make a well in the center. I pour in the yeast mixture and olive oil, stirring until everything is combined.
Next, I knead the dough on a floured surface for about 8–10 minutes until it’s smooth and elastic.
I transfer the dough to a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1–2 hours until doubled in size.
Once risen, I punch it down gently and move it to an oiled baking sheet, stretching it into my desired shape.
I drizzle more olive oil on top, press dimples into the dough with my fingers, and sprinkle it with chopped rosemary and coarse sea salt.
Finally, I bake it at 400°F (200°C) for 20–25 minutes until the crust turns golden brown.
Servings and Timing
This recipe makes about 12 servings.
Prep Time: 20 minutes
Rise Time: 1–2 hours
Bake Time: 25 minutes
Total Time: 45 minutes (plus rise time)
Variations
Sometimes I like to add sliced olives, sun-dried tomatoes, or caramelized onions before baking for extra flavor. I also enjoy sprinkling Parmesan or feta cheese over the top for a savory twist. For a more rustic version, I swap half the flour with whole wheat flour to add nuttiness and texture.
Storage/Reheating
I keep the focaccia wrapped in foil or an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate it for up to 5 days or freeze it for up to 2 months. When I want to reheat, I place slices in a 350°F oven for about 10 minutes, which restores the crisp crust.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, I sometimes use instant yeast, and it works just as well without needing activation.
Do I need to knead the dough by hand?
No, I often use a stand mixer with a dough hook to save time and effort.
Can I make this focaccia in advance?
Yes, I prepare the dough, let it rise overnight in the fridge, and bake it the next day.
What kind of olives work best in this recipe?
I prefer Kalamata or green olives for their bold flavor, but any type works.
How do I get the dimples to stay after baking?
I press deeply with my fingers and make sure the dough is well-oiled before baking.
Can I freeze baked focaccia?
Yes, I wrap it tightly and freeze for up to 2 months. I reheat in the oven before serving.
Can I add garlic to this recipe?
Yes, I love adding roasted garlic or garlic powder to the dough or toppings.
Why is my focaccia dense instead of fluffy?
This usually happens if the dough doesn’t rise long enough or if the yeast is old.
Do I need to use fresh rosemary?
I prefer fresh for the best flavor, but dried rosemary can be used in smaller amounts.
Can I bake this in a cast iron skillet?
Yes, I often use a cast iron skillet for an extra crisp crust and beautiful presentation.
Conclusion
I love making Rosemary Olive Focaccia because it’s a simple bread that feels special every time. With its soft inside, crisp golden crust, and fragrant rosemary, it’s a recipe I return to again and again. Whether I serve it for a family meal, at a gathering, or just as a snack, it always disappears quickly.
