Recipe

Rosemary Focaccia Bread

Pillowy, olive oil rich focaccia topped with rosemary and flaky salt, with crisp edges and deep, snackable dimples.

By Matt Campbell

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4.8

A golden brown rosemary focaccia baked in a 9x13-inch metal pan with glossy olive oil dimples and flaky salt on top

Focaccia is the bread I make when I want maximum payoff with minimum drama. You mix a shaggy dough, let time do the heavy lifting, then you drown it (lovingly) in olive oil, dimple it like a stress ball, and bake until the edges go audibly crisp. The rosemary perfumes the whole thing in a way that makes your kitchen smell like an Italian bakery that also happens to be your house.

This version is beginner-friendly and weeknight realistic. It uses pantry ingredients, relies on a couple of simple folds instead of intense kneading, and bakes up thick and airy with those classic salty, oily pockets. If you have ever eaten focaccia and thought, “I could finish this entire slab without blinking,” welcome. Same.

Flour, yeast, salt, olive oil, water, and rosemary

Why It Works

Big bubbles, soft crumb: A high-hydration dough plus a long rise gives you that airy, almost custardy interior.
Crisp, golden edges: Generous olive oil in the pan basically shallow-fries the sides in the best way.
Flavor in every bite: Rosemary, flaky salt, and olive oil hit the dimples so the top is seasoned, not just the crust.
Low effort technique: A few folds build structure without a full-on knead session.

Hands dimpling focaccia dough in an oiled pan

Pairs Well With

Storage Tips

Room temperature: Store tightly wrapped (or in an airtight container) for up to 2 days. If your kitchen runs dry, slip a piece of parchment in the container to prevent sticking.

Refrigerator: You can refrigerate for up to 5 days, but it will firm up and can stale faster. Only use the fridge if you need the extra buffer, then reheat to bring it back to life.

Freezer: Freeze slices (or squares) for up to 2 months. Wrap individually, then stash in a freezer bag.

Best reheat method: 350°F for 8 to 12 minutes on a sheet pan. For extra crisp edges, put the slice directly on the oven rack for the last 1 to 2 minutes.

Common Questions

Can I use dried rosemary instead of fresh?

Yes. Use about 1 to 1 1/2 teaspoons dried rosemary (it is more concentrated). Crush it between your fingers before sprinkling so it wakes up.

Why did my focaccia turn out dense?

Usually one of three things: the dough did not rise enough, the water was too hot and damaged the yeast, or you used much more flour than intended. Water much above 120°F to 130°F can hurt yeast. For flour, spoon it into the measuring cup and level it off, or use the gram weights. Also, focaccia dough should feel sticky. That's not a mistake, that's the point.

Can I make the dough ahead?

Absolutely. After the first rise, cover and refrigerate overnight (up to 24 hours). The next day, let it sit at room temp for 60 to 90 minutes, then proceed with the pan rise, dimpling, and baking.

What pan should I use?

A 9x13-inch metal pan gives great browning and a thicker focaccia. For a thinner focaccia, use a quarter sheet pan (about 13x9) and start checking around 18 to 22 minutes. If your pan is larger than 9x13, your focaccia will be thinner and bake faster.

How do I keep rosemary from burning?

Press it gently into the dough and make sure there is enough olive oil on top. If your oven runs hot, add the rosemary halfway through baking.

Should I store focaccia in the fridge?

Only if you need to. The refrigerator can make bread go stale faster. Room temperature for a day or two is best, then freeze extras.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons (or a kitchen scale if you have one)
Rubber spatula or wooden spoon
9x13-inch metal baking pan (or quarter sheet pan for thinner focaccia)
Plastic wrap or a clean kitchen towel
Oven
Wire rack (optional, for crispier bottom after baking)
Instant-read thermometer (optional, for doneness)

The first time I made focaccia, I treated it like a polite loaf of sandwich bread. Not enough oil, not enough dimples, and I was weirdly surprised it came out shy. Now I go the other direction. I oil the pan like I mean it, I dimple like I am playing the world’s softest drum, and I finish with flaky salt because life is short and bread should be loud. This rosemary version is the one I make when friends come over because it looks impressive, tastes even better, and no one needs to know how little effort it actually took.