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Easy focaccia bread recipe with rosemary

Name: Easy focaccia bread recipe with rosemary
Prep time: 2 h 30 min
Cook time: 25 min
Total time: 2 h 55 min
Yield: 8
Cuisine: Italian
Ingredients: 4 cups all-purpose flour (plus extra for dusting); 1 ½ cups warm water (not hot!); 2 tsp active dry yeast; 1 tbsp honey or sugar (yeast’s favorite snack); 1 ½ tsp salt; ¼ cup olive oil (plus more for drizzling); 2 tbsp fresh rosemary, chopped (or 1 tbsp dried); Flaky sea salt for topping

The first time I tried making this easy focaccia bread recipe with rosemary, I was convinced it would be a disaster. I’d never worked with yeast before, and I accidentally used water that was way too hot—like, borderline coffee temperature. The dough just sat there like a sad lump. But then I tried again, this time with lukewarm water, and boom—it actually rose! Now, this recipe is my go-to for potlucks because it’s forgiving (trust me, I’ve tested its limits) and always gets compliments, even when I mess up the salt.

Recipe Card

Recipe Title	Easy focaccia bread recipe with rosemary
Servings	8
Prep Time	2 hours 30 mins (mostly waiting)
Cooking Time	20-25 mins
Calories	~220 per slice

Ingredients

4 cups all-purpose flour (plus extra for dusting)
1 ½ cups warm water (not hot!)
2 tsp active dry yeast
1 tbsp honey or sugar (yeast’s favorite snack)
1 ½ tsp salt
¼ cup olive oil (plus more for drizzling)
2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
Flaky sea salt for topping

The honey here is key—I once forgot it and the yeast took forever to wake up. And don’t skip the flaky salt on top! I did that once, and the bread tasted bland no matter how much rosemary I piled on. Also, fresh rosemary makes a difference, but in a pinch, dried works. Just don’t use powdered—it turns into little bitter specks.

Directions

In a big bowl, mix warm water, yeast, and honey. Let it sit 5-10 mins until foamy. If it doesn’t foam, your yeast is dead—start over.
Add flour and salt, mix until a shaggy dough forms. It’ll look messy—that’s fine.
Knead for 5 mins (or use a mixer with a dough hook). Dough should be sticky but not gluey.
Drizzle olive oil in the bowl, add the dough, and turn to coat. Cover with a towel and let rise 1-2 hours until doubled.
Punch down the dough, then stretch it into a greased 9×13 pan. Dimple it with your fingers—go wild!
Drizzle more olive oil, sprinkle rosemary and flaky salt. Let rise another 30 mins.
Bake at 425°F for 20-25 mins until golden. Let cool slightly before tearing into it.

The first time I made this, I skipped the second rise because I was impatient. Big mistake—the bread was dense as a brick. And don’t skimp on the dimpling! I once just poked it lazily, and the oil pooled in weird spots. Oh, and if your oven runs hot, check at 18 mins. I’ve burned a batch because I got distracted by my dog barking at the mailman.

This easy focaccia bread recipe with rosemary is my lazy Sunday staple. It’s great for sandwiches the next day, or just dipped in olive oil while it’s still warm. My kids love tearing off pieces straight from the pan, and I love that it feels fancy without being fussy. The only downside? You’ll eat half of it before dinner.

I’ve tried adding garlic, sun-dried tomatoes, even olives—all delicious, but the classic rosemary version is still my favorite. One time I forgot the salt entirely (mom brain), and let’s just say it tasted like cardboard. But hey, even fails make good croutons!

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
220	35g	7g	5g

Honestly, I was surprised it’s not worse! I’ve made it with half whole-wheat flour, and it’s still good—just denser. For gluten-free friends, I’ve heard a 1:1 GF flour blend works, but I haven’t tried it myself. If you’re watching sodium, go easy on the topping salt.

Ingredient Swaps

Ingredient	Substitution
All-purpose flour	Bread flour (chewier) or half whole-wheat (heartier)
Honey	White sugar, maple syrup, or agave
Fresh rosemary	Dried rosemary, thyme, or oregano
Olive oil	Avocado oil (but the flavor’s not as good)

I once used thyme instead of rosemary, and it was delicious—just different. But avoid dried basil; it turns weirdly bitter. And don’t sub vegetable oil for olive oil unless you’re desperate. I did that during a pantry emergency, and the bread tasted… sad.

Tips

Use a thermometer for the water—105-110°F is ideal. Too hot kills yeast; too cold makes it sluggish.
Let the dough rise somewhere warm (like near a preheating oven). My cold kitchen once added an extra hour to my timeline.
Don’t skip dimpling! It helps the oil soak in and gives those classic focaccia pockets.

I learned the hard way that yeast is picky. One winter, my kitchen was freezing, and the dough took forever to rise. Now I let it sit in the oven with just the light on—works like a charm. And if you forget to dimple? The oil pools on top, and you get weird soggy spots. Not the end of the world, but not ideal.

FAQ

Can I make this ahead? Yes! After the first rise, punch it down, cover, and refrigerate overnight. Let it come to room temp before the second rise. I’ve done this for brunch, and it’s a lifesaver.

Why is my dough so sticky? It’s supposed to be! Resist adding too much flour—just oil your hands when handling it. I once added way too much flour, and the bread was dry as chalk.

Can I freeze it? Absolutely. Freeze after baking, then reheat in the oven. My freezer stash has saved many last-minute dinner parties. Just don’t microwave it—it gets rubbery.

That’s everything I know about making easy focaccia bread recipe with rosemary! Hope you give it a try. And if you mess it up, you’re in good company—I still forget the salt sometimes.