Italian-inspired · Moderate
Classic Rosemary Focaccia
A golden, olive oil-rich focaccia with a crisp base, airy center, and rosemary on top.
- Prep
- 25 mins
- Cook
- 25 mins
- Total
- 170 mins
- Servings
- 12
Total includes about 2 hours of rising and 15 minutes of cooling.
About this recipe
Focaccia turns a few basic ingredients into a generous bread for soup, sandwiches, or the center of a casual table. This version uses an overnight-style amount of yeast with a same-day rise, plus plenty of olive oil for a tender crumb and deeply browned edges.
Simple Home Dish
Classic Rosemary Focaccia
- Prep
- 25 mins
- Cook
- 25 mins
- Total
- 170 mins
- Servings
- 12
Total includes about 2 hours of rising and 15 minutes of cooling.
Ingredients
- 3 1/2 cups all-purpose flour, spooned and leveled
- 2 teaspoons instant yeast
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups warm water (about 105°F)
- 1/4 cup extra-virgin olive oil, divided, plus more for serving
- 1 teaspoon flaky salt
- 1 tablespoon fresh rosemary leaves
Instructions
- Whisk the flour, yeast, and kosher salt in a large bowl. Add the warm water and 2 tablespoons olive oil. Stir until no dry flour remains; the dough will be sticky.
- Cover the bowl and let the dough rise in a warm place for 60–90 minutes, until roughly doubled. Coat a 9-by-13-inch metal pan with 1 tablespoon olive oil.
- Scrape the dough into the pan. With oiled fingers, gently stretch it toward the corners. If it springs back, wait 10 minutes and stretch again. Cover and rise for 30–40 minutes, until puffy.
- Heat the oven to 425°F. Drizzle the remaining oil over the dough. Press your fingertips straight down to make deep dimples, then scatter with rosemary and flaky salt.
- Bake for 22–27 minutes, until deeply golden on top and underneath. Cool in the pan for 5 minutes, then move to a rack for at least 10 minutes before cutting.
Cooking tips
Storage & reheating
Keep cooled focaccia airtight at room temperature for up to 2 days. Reheat at 350°F until warm and crisp. Freeze wrapped portions for up to 2 months.
Variations
Replace rosemary with thinly sliced olives, or press a few halved cherry tomatoes into the top before baking. Pat tomatoes dry so they do not flood the surface.
Frequently asked questions
Can I make the dough ahead?
Yes. Use cool water, cover the mixed dough, and refrigerate for 8–24 hours. Let it stand at room temperature for about 30 minutes before transferring it to the oiled pan, then continue with the second rise.