Rosemary Focaccia Recipe

Rosemary Focaccia Recipe

The Spruce Eats / Morgan Baker

Prep: 90 mins
Cook: 35 mins
Rise Time: 90 mins
Total: 3 hrs 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
558 Calories
16g Fat
89g Carbs
15g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 558
% Daily Value*
Total Fat 16g 20%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 1064mg 46%
Total Carbohydrate 89g 32%
Dietary Fiber 5g 17%
Total Sugars 3g
Protein 15g
Vitamin C 0mg 1%
Calcium 26mg 2%
Iron 2mg 9%
Potassium 179mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.  

Ingredients

  • 1 1/3 cups warm water

  • 2 teaspoons honey

  • 1/4 ounces dry yeast

  • 3 cups bread flour

  • 1/2 cup whole wheat flour

  • 1/4 cup olive oil

  • 2 teaspoons sea salt

  • 3 teaspoons fresh rosemary

Steps to Make It

  1. Gather the ingredients.

    Rosemary Focaccia ingredients

    The Spruce Eats / Morgan Baker

  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 for 5 to 10 minutes, or until it’s bloomed and appears foamy.

    Sprinkle the yeast over the honey water

    The Spruce Eats / Morgan Baker

  3. Gradually add flour, olive oil, salt, and 2/3 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.

    knead dough

    The Spruce Eats / Morgan Baker

  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 when necessary.

    shape dough into a ball

    The Spruce Eats / Morgan Baker

  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 for 60 minutes. It should double in size.

    let dough rise

    The Spruce Eats / Morgan Baker

  6. Preheat oven to 400 F and grease a large sheet pan with a generous amount of olive oil and flour. This should make a sludge-type texture.

    grease large sheet pan

    The Spruce Eats / Morgan Baker

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

    transfer to sheet pan and let dough rise again

    The Spruce Eats / Morgan Baker

  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 more sea salt.

    spread dough and poke dents in it

    The Spruce Eats / Morgan Baker

  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

    The Spruce Eats / Morgan Baker