Antipasti and Light Bites/ Pizza

Rosemary Focaccia Bread

October 3, 2019 (Last Updated: October 4, 2019)
Easy Rosemary Focaccia with mozzarella cheese, it's light, delicious and so simple to prepare. insidetherustickitchen.com

A classic Rosemary Focaccia Bread made with simple pantry ingredients. This traditional Italian focaccia is absolutely delicious served as it is or can be used to make sandwiches, dunk into a hot bowl of soup or get adventurous and try out different toppings.

An overhead shot of rosemary focaccia on a plate

Rosemary focaccia is one of my favourite Italian breads.

It’s crispy but light, salty with peppery olive oil and just tastes delicious especially when it’s still warm.

If it’s your first time making rosemary focaccia then don’t worry it’s much easier than you may think.

Focaccia is made with a yeast dough that’s left to rise twice (once in a bowl and once in the baking tray).

Fresh rosemary, sea salt, and olive oil is a classic flavour combination but when it comes to toppings the list is endless.

What You Need to Make Rosemary Focaccia

  • 00 Flour (or strong bread flour)
  • fast-action yeast
  • sugar
  • Sea salt flakes
  • Olive oil
  • Warm water

How to make Rosemary Focaccia – Step By Step

First, add the flour to a large mixing bowl.

Make a well in the middle of the bowl then pour the yeast and sugar in the middle (photo 1).

Make sure to place the salt at one side away from the yeast.

Step by step photos for making rosemary focaccia

Pour the water and olive oil into the middle of the well and using a wooden spoon or spatula mix everything together (photo 3).

Once the dough comes together tip it out onto a clean work surface lightly dusted with flour.

Knead the dough for 10 minutes until smooth and springy (press your finger lightly into the dough and if it springs back it’s ready) (photo 4-5).

Clean and dry the mixing bowl then lightly coat it in olive oil.

Place the ball of dough in the bowl and lightly rub the top of it with olive oil.

Cover with plastic wrap or cling film and place in a warm place for 1 hour or until doubled in size (not hot and not in direct sunlight).

Step by step photos for rolling our rosemary focaccia

Once the dough has doubled in size remove it and cut it in half.

Place the dough in two separate oiled baking trays and spread it out to fit the trays. If you only want to make one then you can freeze the other half (photo 7).

Let the dough rise in the trays for another hour or more.

When ready to bake use your fingers to make dimples over the dough, sprinkle over fresh rosemary, sea salt flakes and olive oil (photo 8).

Bake for 15-20 minutes until golden and baked through.

Different Focaccia Toppings to Try;

  • Mozzarella – (this post originally included mozzarella but I thought it would be best to post the original, classic recipe and give optional toppings).
  • Tomato sauce – top this focaccia with our Authentic Italian Tomato Sauce it’s absolutely delicious and another very popular option in Italy.
  • Caramelised onions – perfect for an umami hit
  • Veggies – Mushrooms, bell peppers or other veggies you like
  • Different cheeses – taleggio and stracchino are great options

Can You Make Rosemary Focaccia in a KitchenAid or Stand Mixer?

Yes, you absolutely can but I always recommend making it from hand if it’s your first time.

I always know the dough is ready because of how it feels (soft and springy) so if you’re not used to making focaccia I recommend doing it by hand first to get used to it.

To make the dough in a stand mixer make sure to use a dough hook and knead the dough for around 5 minutes until soft and smooth.

Top Tip: to test the dough is ready lightly push your finger into the dough and if it springs back it’s ready.

A side shot of rosemary focaccia cut into squares on a rustic plate

How to Freeze Focaccia

You can freeze baked rosemary focaccia in individual portions then thaw as needed and reheat.

You can also freeze the focaccia dough before baking in portion sizes (usually in two as this make two large focaccia breads).

Thaw before baking then bake as instructed in the recipe card below

Top Tips for Making Rosemary Focaccia

  • If you don’t have type 00 flour you can use strong bread flour.
  • Make sure not to place the salt directly on top of the yeast as it can kill it and prevent the dough from rising so well.
  • Use a good quality extra virgin olive oil for making the focaccia and drizzling on top.
  • Let the rosemary focaccia cool for around 10 minutes before cutting and serving.
  • To use it as a sandwich simply cut in half.
  • You can also make the focaccia in a round or square tray if you prefer.

More Appetizer Recipes You Might Like;

If you’ve tried this Rosemary Focaccia or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
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5 from 6 votes

Rosemary Focaccia Bread

Easy Rosemary Focaccia, it's light, delicious and so simple to prepare. There's nothing better than the smell of homemade fresh focaccia bread baking in the oven.
Course bread
Cuisine Italian
Prep Time 25 minutes
Cook Time 20 minutes
Rising Time 2 hours
Total Time 45 minutes
Servings 12 servings
Calories 206kcal
Author Emily Kemp

Ingredients

For the dough

  • ~4 cups 00 flour plus extra for dusting (500g)
  • 1 1/3 cups + 1 tbsp warm water (320ml)
  • 4 tbsp olive oil
  • 1 tsp sugar
  • ~2 tsp fast action dried yeast (7g)
  • 1 tsp salt

For the topping

  • 1-2 large sprigs fresh rosemary
  • 1-2 tbsp olive oil
  • sea salt flakes

Instructions

  • First, add the flour to a large mixing bowl. Make a well in the middle of the bowl then pour the yeast and sugar in the middle. Make sure to place the salt at one side away from the yeast.
  • Pour the water and olive oil into the middle of the well and using a wooden spoon or spatula mix everything together. Once the dough comes together tip it out onto a clean work surface lightly dusted with flour.
  • Knead the dough for 10 minutes until smooth and springy (press your finger lightly into the dough and if it springs back it's ready).
  • Clean and dry the mixing bowl then lightly coat it in olive oil. Place the ball of dough in the bowl and lightly rub the top of it with olive oil.
  • Cover with plastic wrap or cling film and place in a warm place for 1 hour or until doubled in size (not hot and not in direct sunlight).
  • Once the dough has doubled in size remove it and cut it in half. Place the dough in two separate oiled baking trays (I used 10x15inch) and spread it out to fit the trays. If you only want to make one then you can freeze the other half.
  • Let the dough rise in the trays for another hour or more.
  • Preheat the oven to 230C (450F) or your hottest setting. When ready to bake use your fingers to make dimples over the dough, sprinkle over fresh rosemary, sea salt flakes and olive oil.
  • Bake for 15-20 minutes until golden and baked through.

Notes

  • If you don't have type 00 flour you can use strong bread flour.
  • Make sure not to place the salt directly on top of the yeast as it can kill it and prevent the dough from rising so well.
  • Use a good quality extra virgin olive oil for making the focaccia and drizzling on top.
  • Let the rosemary focaccia cool for around 10 minutes before cutting and serving.
  • To use it as a sandwich simply cut in half.
  • You can also make the focaccia in a round or square tray if you prefer.

Nutrition

Calories: 206kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Calcium: 6mg | Iron: 1mg
Helpful Info for All Recipes
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan oven
  • Find out more about how nutrition is calculated here
  • Check out our must have Italian Pantry Staples here
  • You can also find all our Essential Kitchen Tools for Italian Cooking here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

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8 Comments

  • Reply
    Lisa
    October 4, 2019 at 1:37 pm

    This post is so aptly timed … I made two batches of focaccia this week from reputable recipes and they both failed. One had a poolish (a kind of starter) and it was loose like slime. The other never rose. I’m making yours!!! Wish me luck..5 stars

  • Reply
    Adrianne
    October 4, 2019 at 1:23 pm

    I love that you have kept this nice and simple and easy!! That is what makes it so good. There as so many way delicious ways to serve this. Can’t wait to try it.5 stars

  • Reply
    Gloria
    October 4, 2019 at 1:14 pm

    OMG I am such a bread lover. This is right up my alley. I think I need to make some this weekend.5 stars

  • Reply
    Jas @ All that's Jas
    October 4, 2019 at 12:40 pm

    This focaccia is dangerously delicious, I could eat it all by myself in one sitting. Great recipe, Emily!5 stars

  • Reply
    kim
    October 4, 2019 at 12:15 pm

    What a delicious recipe! This was way easier than I thought it would be to make and so tasty!5 stars

  • Reply
    Nicole
    December 16, 2017 at 5:16 am

    If I wanted to make this into a breakfast casserole, would I bake it for ten minutes and then add the egg mixture or should I put the egg mixture on the dough like I would a pizza?

    • Reply
      Inside the rustic kitchen
      December 17, 2017 at 4:59 pm

      Hi Nicole, I’ve never made a breakfast casserole before and I’m really not familiar with them so I wouldn’t know the answer, sorry. If you happen to use the recipe then let me know how you get on.

  • Reply
    Nathan
    August 29, 2017 at 6:28 pm

    So delicious, loved it and very simple.5 stars

  • Leave a Reply

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