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Two golden-brown pieces of focaccia bread topped with fresh rosemary and herbs, stacked on a white surface.

Rosemary Focaccia Bread Recipe

Combine flour, salt, activated yeast mixture, and olive oil into a dough. Knead until smooth, then let rise. Spread dough into a pan, let rise again, drizzle with olive oil, fresh rosemary, and sea salt. Bake at 425°F (220°C) for 20–25 mins. Serve warm.
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Prep Time 15 minutes
Cook Time 25 minutes
Rising/ Resting 1 hour 50 minutes
Total Time 2 hours 30 minutes
Servings: 4
Course: Breakfast, dinner, lunch
Cuisine: Italian
Calories: 250
Ingredients Method

Ingredients
  

  • 4 cups all-purpose flour
  • 1½ cups warm water not hot
  • 1 packet 2¼ teaspoons active dry yeast
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 4 tablespoons olive oil divided
  • 2 tablespoons fresh rosemary leaves
  • Coarse sea salt for topping

Method
 

Activate Yeast:
  1. In a bowl, combine warm water, sugar, and yeast.
  2. Let it rest for about 5-10 minutes until frothy.
Make Dough:
  1. In a large bowl, mix flour and salt.
  2. Add yeast mixture and 2 tablespoons olive oil.
  3. Stir to form a sticky dough.
Knead Dough:
  1. Knead dough on a floured surface for about 5-7 minutes until smooth and elastic.
First Rise:
  1. Place dough in an oiled bowl, cover, and let rise for about 1 hour, or until doubled.
Shape the Dough:
  1. Grease a baking pan with olive oil.
  2. Press dough into the pan gently, forming an even layer.
  3. Cover and let rise another 30 minutes.
Prepare for Baking:
  1. Preheat oven to 425°F (220°C).
  2. Drizzle remaining 2 tablespoons olive oil over dough.
  3. Use fingers to press dimples across the surface.
  4. Sprinkle fresh rosemary leaves and coarse sea salt on top.
Bake:
  1. Bake for 20-25 minutes until golden brown.
Serve:
  1. Let cool slightly, slice, and serve warm.