Easy focaccia recipe with rosemary and sea salt
The first time I made focaccia, I was convinced I’d ruined it. I forgot the salt. Like, completely. It was a sad, bland slab of bread that even my dog wouldn’t eat. But after a few more tries (and a lot of YouTube tutorials), I finally got it right. Now, this easy focaccia recipe with rosemary and sea salt is my go-to for potlucks, lazy Sundays, and impressing my in-laws. It’s forgiving, delicious, and smells like an Italian bakery in my kitchen every time.
Recipe Card
| Recipe Title | Easy focaccia recipe with rosemary and sea salt |
|---|---|
| Servings | 8 |
| Prep Time | 2 hours (mostly waiting) |
| Cooking Time | 20–25 minutes |
| Calories | ~220 per slice |
Ingredients
- 4 cups all-purpose flour (plus extra for dusting)
- 1 1/2 cups warm water (not hot!)
- 2 tsp active dry yeast
- 1 tbsp sugar
- 1/4 cup olive oil (plus more for drizzling)
- 2 tsp kosher salt
- 2 tbsp fresh rosemary, chopped
- 1 tbsp flaky sea salt
The flour is non-negotiable—I once tried whole wheat, and it turned into a brick. The warm water should feel like a baby’s bath, not a hot tub, or you’ll kill the yeast (ask me how I know). And fresh rosemary? Game-changer. Dried works in a pinch, but it’s like comparing a high-five to a hug.
Directions
- In a big bowl, mix warm water, yeast, and sugar. Let it sit for 5 mins until foamy. If it doesn’t foam, your yeast is dead—start over.
- Add flour, olive oil, and kosher salt. Stir with a wooden spoon until it’s a shaggy mess. No need to knead!
- Cover with a damp towel and let it rise for 1–1.5 hours, until doubled. If your kitchen’s cold, pop it in the oven with the light on.
- Dump the dough onto a greased baking sheet. Stretch it gently to fit—don’t force it or it’ll snap back like a rubber band.
- Dimple the dough with your fingers, drizzle with olive oil, and sprinkle rosemary and sea salt. Let it rest 20 more mins.
- Bake at 425°F for 20–25 mins, until golden. Tap the bottom—if it sounds hollow, it’s done.
The first time I made this, I skipped the second rise because I was impatient. Big mistake. The focaccia came out dense as a dictionary. Now I set a timer and walk away. Also, don’t skimp on the dimples! They’re not just cute—they hold the oil and salt, making every bite crispy and flavorful.
This recipe is my lazy weekend hero. It’s cheaper than takeout, and leftovers make killer sandwiches. My husband once ate half the pan standing at the counter, and I didn’t even blame him. Next time, I might add garlic or sun-dried tomatoes, but honestly? It’s perfect as-is.
Pro tip: If your focaccia sticks to the pan, you didn’t use enough oil. I learned that the hard way when I had to scrape mine off with a spatula. Now I pour a generous glug—no regrets.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 220 | 34g | 7g | 5g |
Yeah, it’s bread—it’s not health food. But compared to store-bought focaccia drowning in oil, this is lighter. I’ve tried subbing half the flour with whole wheat, but it’s just not the same. For gluten-free friends, I’d buy a mix instead of winging it.
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Fresh rosemary | 1 tsp dried rosemary (but fresh is better) |
| Olive oil | Avocado oil (works fine, but lacks flavor) |
| All-purpose flour | Bread flour (chewier, but I like it) |
I once used thyme instead of rosemary, and it tasted like Thanksgiving stuffing—not bad, just unexpected. And if you’re out of sea salt, coarse kosher salt works, but the flakes are part of the magic. My friend used table salt once, and it was like biting into the ocean.
Tips
- Use a scale for flour—measuring cups can lie. I’ve had dough so sticky it looked like I was making glue.
- Let the dough rise in a warm spot. My coldest kitchen took 2 hours once—patience is key.
- Don’t skip the dimpling! Press deep so the oil pools. My first try looked smooth as a pancake.
The flour thing? Learned that after three failed batches. Now I weigh it, and my focaccia is consistently fluffy. And if your dough seems too wet, resist adding more flour—it’s supposed to be sticky. I ruined a batch by over-correcting.
FAQ
Can I make this ahead? Yes! Mix the dough the night before, let it rise in the fridge, and bake it the next day. I did this for a brunch once, and everyone thought I was a baking genius.
Why is my focaccia dense? Probably dead yeast or not enough rising time. Test your yeast first—if it doesn’t bubble, toss it. I keep extra yeast in the freezer now.
Can I freeze it? Absolutely. Slice it first, then freeze. Reheat in the oven, not the microwave—unless you like soggy bread. (I don’t.)
That’s everything I know about making easy focaccia with rosemary and sea salt! Hope you give it a try. And if you mess it up, you’re in good company—I still forget the salt sometimes.
