Rosemary and Sea Salt Focaccia
Tina BevkI have a bit of a soft spot for bread—maybe because I love baking sourdough. This Rosemary and Sea Salt Focaccia is one of those recipes that’s simple to make. It takes a little rising time, but the hands-on part is minimal—and totally worth it.
It’s warm, fluffy in the middle, crisp on the edges, and that rosemary-sea salt combo? Honestly, it’s become one of my go-to recipes for slow weekends. Perfect with soup, for snacking, or as a sandwich base.
If you’re a sourdough baker like I am and you loved this recipe, you’ll definitely want to check out my Sourdough Focaccia Bread Recipe and Sourdough Focaccia with Caramelized Onions. Both are perfect for when you’re in the mood to mix things up or dive a little deeper into sourdough baking!
Important Ingredients
- All Purpose Flour: The base of our focaccia—soft, fluffy, and perfect for a light crumb.
- Dry Yeast: Helps the dough rise and gives it that beautiful airy texture.
- Olive Oil: Adds richness, flavor, and that signature golden crust.
- Sugar: Feed the yeast and kickstart the rise.
- Rosemary Leaves: Earthy, aromatic, and the perfect herbal touch.
See recipe card for quantities.
Substitutions & Variations
- If you don’t have fresh rosemary, dried works just fine! Use about 1 teaspoon and sprinkle it evenly. You can also try thyme, oregano, or even a garlic-infused oil for a different flavor twist.
- Want to make it gluten-free? Just swap the flour with a good 1:1 gluten-free baking blend—just keep in mind the texture might be slightly different.
- For add-ins, try tossing on some halved cherry tomatoes, caramelized onions, or sliced black olives before baking.
- And if you’re a cheese lover, sprinkle some grated Parmesan or shredded mozzarella on top just before it goes into the oven.
How to Make Rosemary and Sea Salt Focaccia
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5–10 minutes until it becomes foamy (Image 1). In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil. Knead for 8–10 minutes until the dough is smooth and elastic (Image 2).
Shape the dough into a ball, cover it with a kitchen towel, and let it rise for 1–1.5 hours until it doubles in size (Image 3). Grease a baking tray with olive oil. Place the dough on the tray and stretch it out into a rectangle (or shape it into a round). Use your fingers to press dimples into the dough (Image 4).
Drizzle with extra olive oil and sprinkle with rosemary and sea salt (Image 5). Let the dough rise for 30–40 minutes while you preheat the oven to 430°F (220°C) (Image 6).
Bake for 20–25 minutes until it’s golden brown and crispy on the edges. Let it cool for a few minutes before slicing (Image 7). Serve with olive oil, balsamic vinegar, or use as a sandwich base (Image 8)!
Hint: Don’t rush the rising time—it gives the focaccia that signature texture. And when in doubt, drizzle a little extra olive oil on top.
Baking Schedule (Same Day Bake)
- 9:00 AM – Start the dough: Mix the yeast, sugar, and warm water. Let it sit for 5–10 minutes until foamy. Mix with flour, salt, and olive oil, then knead for 8–10 minutes.
- 9:20 AM – Shape the dough into a ball, cover it, and let it rise in a warm spot for 1 to 1.5 hours.
- 10:45 AM – Shape & dimple: Transfer dough to a greased tray, stretch it out, and dimple with your fingers. Drizzle with olive oil, sprinkle rosemary and sea salt on top.
- 11:00 AM – Let it rise again for 30–40 minutes while you preheat the oven.
- 11:30 AM – Preheat the oven to 430°F (220°C)
- 11:40 AM – Bake for 20–25 minutes until golden brown and crispy on the edges.
- 12:05 PM – Let it cool for about 10 minutes before slicing.
- 12:15 PM – Serve and enjoy!
💭Crucial Success Tips
- Use warm—not hot—water for the yeast. Think bathwater warm, not boiling. Too hot and you’ll kill the yeast.
- Knead thoroughly—this activates the gluten and gives the bread structure.
- Be generous with the oil on the pan and on top. It’s what gives focaccia that crispy, golden crust.
- Don’t skip the second rise. It helps develop those beautiful airy bubbles.
- Use your fingertips, not your palms when dimpling the dough—you’re going for little pockets, not squashing it flat.
- Let it cool a bit before slicing—It helps the texture set nicely.
FAQ
Yes! You can prepare the dough and let it rise slowly in the fridge overnight. Just bring it to room temperature before shaping and baking.
Check your yeast—make sure it’s fresh and that your water wasn’t too hot. Also, give it a warm, draft-free spot to rise.
Definitely. Just use a larger tray or two smaller ones and keep an eye on the baking time—it may need a few extra minutes.
We love it as a side with soup or salad, or dipped in olive oil and balsamic. It also makes an amazing base for sandwiches or even breakfast toast with avocado and eggs.
Rosemary and Sea Salt Focaccia
Ingredients
- 4 cups all-purpose flour 500 g
- 2 ¼ tsp dry yeast 7 g, 1 packet
- 1 ⅓ cups water warm, 325 ml
- 2 tbsp olive oil plus extra for drizzling
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp rosemary leaves fresh, or 1 tsp dried
- 1 tsp sea salt flaky
Instructions
- In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5–10 minutes until it becomes foamy.
- In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil. Knead for 8–10 minutes until the dough is smooth and elastic.
- Shape the dough into a ball, cover it with a kitchen towel, and let it rise for 1–1.5 hours until it doubles in size.
- Grease a baking tray with olive oil. Place the dough on the tray and stretch it out into a rectangle (or shape it into a round). Use your fingers to press dimples into the dough.
- Drizzle with extra olive oil and sprinkle with rosemary and sea salt.
- Let the dough rise for 30–40 minutes while you preheat the oven to 430°F (220°C).
- Bake for 20–25 minutes until it’s golden brown and crispy on the edges. Let it cool for a few minutes before slicing.
- Serve with olive oil, balsamic vinegar, or use as a sandwich base!
Notes
- Water Temperature Matters: The water should be warm (around 105–110°F or 40–43°C) to activate the yeast properly. If it’s too hot, it can kill the yeast; too cold, and the dough won’t rise well.
- Let It Rise Fully: Give the dough enough time to rise until it really doubles in size. This step is key for that airy, pillowy texture.
- Fresh Rosemary is Best: Fresh rosemary gives the most fragrant, punchy flavor. If using dried, use a bit less (about 1 teaspoon) and sprinkle evenly.
- Oven Temperature: Make sure your oven is fully preheated before baking. A hot oven is what gives you those crisp, golden edges and a nice rise.
Nutrition
If you gave these Focacia a try, I’d love to hear about it! Leave a ⭐️ star rating and drop a comment below to let me know how they turned out.
How To Store Rosemary and Sea Salt Focaccia
Let the focaccia cool completely before storing. Wrap it in parchment paper or a clean kitchen towel, and keep it at room temperature for up to 2 days. For longer storage, wrap it tightly and freeze the slices—then just pop one in the oven to reheat before serving!
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