Rosemary Focaccia Recipe

Rosemary Focaccia Recipe

There are so many good things about focaccia; the ability to add herbs and flaky salt, its light and airy texture, and how simply it comes together are just a few. Eat this focaccia warm, and feel free to drizzle it with extra olive oil or dunk it in your favorite vinegar.

For a fluffier focaccia, use a square baking dish instead of a baking sheet; this will give the focaccia edges to cling to and climb while proofing and will result in a thicker dough. However, if you do this, you may need to bake for about 5 minutes longer.  

“If you’re new to bread making, consider focaccia. In my opinion, it’s one of the easiest, most approachable to make. If you like a thick, fluffy focaccia as I do, be sure to follow the note for preparing the dough in a smaller pan.” —Kayla Hoang

A Note From Our Recipe Tester


  • 1 1/3 cups warm water, 105 to 110 F

  • 2 teaspoons honey

  • 1/4 ounce (1 package) active dry yeast

  • 3 cups bread flour, plus more for kneading

  • 1/2 cup whole wheat flour

  • 1/4 cup olive oil, plus more for the pan and drizzling

  • 2 teaspoons kosher salt

  • 3 teaspoons fresh rosemary

  • Flaky sea salt, for topping

Steps to Make It

  1. Gather the ingredients.

    Rosemary Focaccia ingredients in bowls

    The Spruce Eats / Cara Cormack

  2. Add warm water and honey to a large bowl (or bowl of a stand mixer with the dough hook attachment) and stir to combine. Sprinkle the yeast over the honey water and let it sit until it’s bloomed and appears foamy, 5 to 10 minutes.

    Honey, water and yeast in a bowl

    The Spruce Eats / Cara Cormack

  3. Gradually add both flours, olive oil, salt, and 2 teaspoons of the rosemary leaves while kneading (or with mixer on medium-low, and continue mixing the dough for about 5 mins or 15 mins if kneading). Add extra flour if the dough is too sticky and isn’t pulling away from the sides of the bowl, about 1 tablespoon at a time.

    Dough in a red stand mixer

    The Spruce Eats / Cara Cormack

  4. Remove dough from the mixing bowl, and use your hands to shape it into a smooth, elastic ball. If the dough is difficult to handle, keep kneading, adding more flour if necessary.

    Rosemary focaccia dough ball

    The Spruce Eats / Cara Cormack

  5. Grease a mixing bowl with olive oil then place the dough in the bowl and cover it with a damp towel. Place in a warm place (like your oven with the light on) and let it rise until doubled in size, about 60 minutes.

    Rosemary focaccia dough in a bowl, covered with a towel

    The Spruce Eats / Cara Cormack

  6. Preheat oven to 400 F and grease a large sheet pan with a generous amount of olive oil.

    Olive oil on a baking sheet

    The Spruce Eats / Cara Cormack

  7. Transfer the dough ball to the prepared sheet pan, and cover again. Let it rise for about 30 minutes or until visibly puffed.

    Rosemary focaccia dough on a baking sheet, covered with a towel

    The Spruce Eats / Cara Cormack

  8. Use your fingers to spread the dough slightly towards the edges (careful not to rip the dough) and poke deep dents all the way down to the bottom of the tin all over the surface of the dough. Drizzle more olive oil evenly all over the top of the dough (too much is never enough for focaccia) and top with the remaining rosemary leaves and flaky sea salt.

    Rosemary focaccia dough spread on a baking sheet, with rosemary and oil on top

    The Spruce Eats / Cara Cormack

  9. Bake until golden, 35 to 40 minutes. Immediately remove from the sheet pan and onto a baking rack. Slice and serve once cooled slightly.

    Rosemary Focaccia on a cooling rack

    The Spruce Eats / Cara Cormack


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