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sliced rosemary focaccia bread
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Easy Rosemary Focaccia Bread

This easy made from scratch Rosemary Focaccia Bread is a flat yeasted bread, infused with olive oil and fresh rosemary.


  • 1 1/3 cups warm water (110 degrees)
  • 2 teaspoons honey or sugar
  • 1 package (.25 ounce) active dry yeast (or 2 1/4 teaspoons active dry yeast)
  • 5 tablespoons freshly chopped rosemary, divided
  • 3 1/2 cups all purpose flour
  • 1/4 cup extra virgin olive oil PLUS 2 tablespoons for drizzling
  • 1 1/2 teaspoons coarse kosher salt PLUS one teaspoon for topping


  • The first step is to proof your yeast by adding 1 1/3 cups of warm water (110 degrees) and 2 teaspoon honey (or sugar) to a large bowl of a stand mixer.  Stir to combine.  Sprinkle the one package of active dry yeast on top of the water and give it a quick stir.  Let it sit for 5 - 10 minutes until the yeast is foamy.  If your yeast isn't foamy, it may not be active and you should try again with a fresher package of yeast.
  • Attach a dough hook to the mixer and with it on low speed,  gradually add the 3 1/2 cups of flour, 2 tablespoons fresh chopped rosemary, 1/4 cup olive oil,and 1 1/2 teaspoons coarse kosher salt.  Turn the mixer up to medium low and keep kneading the dough for about 5 minutes.  If the dough is too sticky at this point and not pulling away from the bowl, add a bit more flour (about 1/4 cup) while it is still mixing. 
  • Remove dough from bowl onto floured surface.  With floured hands, form the dough into a smooth ball.  Grease or spray with non-stick spray a large mixing bowl and place dough in bowl.  Cover with a damp towel and place in a warm spot to rise until double, about one hour.  
  • Prepare the baking sheet:  I use a large rimmed baking sheet.  Grab a piece of parchment paper roughly the size of your baking sheet.  Sprinkle a bit of flour over the parchment paper. 
  • When dough is doubled, turn dough onto floured parchment paper.  Roll out into a large rectangle shape about 1/2 inch thick.  Lift parchment paper up and place on baking sheet. 
  • Cover the dough again and let rise for about 20 more minutes. While it's rising this time, preheat the oven to 400 degrees.
  • Once the dough has set for that 20 minutes,  use your fingers to make deep dents all over the dough.  Press your fingers deep, all the way down to the pan.
  • Drizzle 1 - 2 tablespoons of olive oil all over the top of the bread dough.  Sprinkle with the remaining 2-3 tablespoons of fresh rosemary and 1 teaspoon kosher salt
  • Bake for 20 minutes, or until bread is light golden brown.  Serve warm.


Extras:  you can add minced garlic to the bread dough, use different herbs, or top the bread dough with Parmesan cheese.  Sliced tomatoes, olives, or caramelized onions on top would be good, too.