Name: Easy Homemade Focaccia Bread with Rosemary
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 40 min
Cuisine: Italian
Ingredients: 4 cups flour (510 grams) – either all-purpose flour or bread flour; 2 teaspoons fine salt; 1-2 teaspoons instant rise yeast; 2 cups lukewarm water (450 grams); 5 tablespoons extra-virgin olive oil, divided; 1-2 teaspoons flaky sea salt; 1 tablespoon fresh rosemary; Additional toppings of choice, such as garlic cloves, cherry tomatoes, olives, etc.; ½ cup olive oil; 3 garlic cloves, smashed; 2 tablespoons fresh rosemary; 1 tablespoon lemon zest; Aleppo chili flakes (optional)

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Homemade Focaccia is one of those irresistible bakery classics that’s shockingly easy to pull off in your own kitchen, and absolutely magical when warm from the oven. It’s plush but chewy, bathed in good olive oil, and blessed with golden, herby dimples that lure you in for “just one more piece.” This recipe delivers bakery perfection at home, and—here’s the vital part—if using ceramic, glass, or a Pyrex baking dish, use some butter to prevent sticking (or half butter and half oil). The result is focaccia that easily releases, with a tender crumb and crisp-yet-soft crust, just like the Italian grandmothers intended!

Ingredients You’ll Need

If using ceramic, glass, or a Pyrex baking dish, use some butter to prevent sticking (or half butter and half oil) Recipe - Recipe Image

Ingredients You’ll Need

Every element of this focaccia recipe pulls its weight, from the rich olive oil to the punch of rosemary. These simple ingredients combine into something downright addictive, while each one nudges the texture, flavor, and golden blush toward focaccia greatness.

Flour: Bread flour boosts the chew, but all-purpose flour brings a delicate crumb. A blend of both gives you the best of both worlds!
Fine salt: Lends depth and brings out the natural flavors. Don’t shortcut this essential staple.
Instant yeast: The magic leavening that creates those lovely air pockets—choose your amount depending on timing.
Lukewarm water: Just warm to the touch, this helps the yeast spring into action and gives you a proper rise.
Extra-virgin olive oil: The signature flavor of focaccia—use a fruity, vibrant oil for a savory boost, both in the mix and for the baking pan.
Flaky sea salt: Sprinkled on top, these large crystals deliver satisfying pops of salty crunch in every bite.
Fresh rosemary: Classic and aromatic, rosemary perfumes the bread and looks beautiful scattered across the golden surface.

How to Make Easy Homemade Focaccia Bread with Rosemary

Step 1: Make the Dough

In a large bowl, whisk together the flour, fine salt, and instant yeast. Pour in the lukewarm water and stir with a sturdy fork or spatula until a loose, shaggy dough ball forms. Scrape down the sides so you have a neat dough, then drizzle with about 2 tablespoons of olive oil. Coat all sides and the top, both to flavor and to keep the dough from sticking during the rise.

Step 2: Let it Rise

Cover the bowl tightly and let the dough rise for 1½ to 2 hours on the countertop, until doubled and bubbly. If your schedule allows, you can refrigerate it (covered) for up to 72 hours, which only makes the flavor and airy texture even better.

Step 3: Prep the Pan

Now’s the crucial moment for pan prep. If you’re using a sturdy metal Detroit-style pan, lavish 2–3 tablespoons of olive oil over its bottom and sides. But if using ceramic, glass, or a Pyrex baking dish, use some butter to prevent sticking (or half butter and half oil)—this is your insurance for easy release and a golden, crisp bottom crust. Coat every nook and cranny!

Step 4: Stretch and Fold

Oil your hand to prevent sticking, then gently loosen the dough from the bowl edges. Stretch a section of dough up and fold it over the middle, turning the bowl and repeating about six times, until you have a soft, springy ball. This builds gluten and helps create a gorgeous, chewy crumb.

Step 5: Second Rise

Place the dough into your prepared pan, whether it’s metal, or—remember—if using ceramic, glass, or a Pyrex baking dish, use some butter to prevent sticking (or half butter and half oil). Let it rise again, uncovered, for 45 minutes or up to 4 hours, until puffy and spreading to the edges.

Step 6: Dimple, Top, and Bake

Preheat your oven to 425F (400F for convection). Drizzle the final spoonful of olive oil over the dough. With oiled fingers, dimple the surface deeply by poking straight down—not too gentle—nudging the dough toward the corners. If it snaps back, let it rest a bit and try again. Scatter flaky sea salt and rosemary over the top. Bake on the center rack for 25–30 minutes, until the focaccia is puffed, gorgeously golden, and crisp on bottom. Let it cool for around 10 minutes before cutting into squares.

How to Serve Easy Homemade Focaccia Bread with Rosemary

Garnishes

Think of focaccia as your blank, golden canvas! A final sprinkle of flaky salt and fresh rosemary is classic, but you can gently press in roasted garlic, cherry tomatoes, olives, or even a dusting of parmesan for extra flair. Drizzle with a bit more olive oil just before serving—the bread happily soaks it up. No matter your toppings, if using ceramic, glass, or a Pyrex baking dish, use some butter to prevent sticking (or half butter and half oil) so your slices pop out beautifully for serving.

Side Dishes

Homemade focaccia shines as a multipurpose companion. Serve it warm with a simple bowl of soup, a fresh green salad, or alongside an antipasto platter loaded with cured meats and briny olives. It’s fantastic as the sturdy bread for Italian sandwiches, soaking up all the best juices without falling apart. And of course, don’t forget the rosemary-garlic dipping oil for that irresistible table treat!

Creative Ways to Present

Serve focaccia whole at the center of the table for a dramatic, rustic feel—let guests tear off their own pieces. For parties, cut into bitesize squares and stack on a platter, maybe using a wooden board brushed with olive oil. Or, channel your inner Italian by splitting it for a show-stopping sandwich, layered with prosciutto and mozzarella! However you present it, if using ceramic, glass, or a Pyrex baking dish, use some butter to prevent sticking (or half butter and half oil)—presentation is effortless and beautiful.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftover focaccia, cool it completely, then store in an airtight container or zip-top bag at room temperature for up to two days. The crust may soften, but a quick reheat will revive it. Remember, if using ceramic, glass, or a Pyrex baking dish, use some butter to prevent sticking (or half butter and half oil) so your bread lifts out neatly, leaving easy cleanup.

Freezing

Focaccia freezes like a dream. Slice into squares, wrap tightly, and pop them in a freezer bag with as much air removed as possible. It’ll keep for about a month. For best results, toast or re-bake slices (straight from frozen!) to recapture that just-baked texture.

Reheating

To reheat, arrange focaccia slices on a baking sheet and warm in a 350F oven for 5–8 minutes. You’ll get a crispy exterior and fluffy interior—almost as good as fresh! You can also use a toaster oven or even a hot skillet for a minute or two. A drizzle of fresh olive oil or a shake of flaky sea salt wakes it right up.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes! Just mix the active dry yeast with the lukewarm water first, letting it sit until foamy (about 5 minutes). Then add salt and flour. The rise on the counter will take a bit longer, but the flavor will be fantastic.

What if I only have ceramic or glass pans at home?

Great question! If using ceramic, glass, or a Pyrex baking dish, use some butter to prevent sticking (or half butter and half oil). These materials tend to stick, so a generous coating ensures your golden bottom lifts right off, every time!

How do I know the focaccia is ready to come out of the oven?

Look for a golden brown crust and puffed bread, with the bottom crisp. If you have a thermometer, the inside should reach at least 190F. Let the bread cool for 10 minutes—this helps it set and come out easily, especially if using ceramic, glass, or a Pyrex baking dish, use some butter to prevent sticking (or half butter and half oil).

Can I flavor focaccia differently?

Absolutely—think of this recipe as your starting point! Add caramelized onions, roasted garlic, olives, sun-dried tomatoes, or stretchy cheeses on top. For a spicy kick, sprinkle with Aleppo chili flakes. It’s endlessly customizable.

Why does my dough resist stretching to the pan corners?

If your dough pulls back, it’s elastic and just needs time to relax. Let it rest for 5–10 minutes, then gently stretch again. This patient approach rewards you with that focaccia hallmark: airy, even bubbles.

Final Thoughts

If you’ve never made bread before, focaccia is the most forgiving and joyful recipe to learn. Gather your ingredients, remember the golden rule—if using ceramic, glass, or a Pyrex baking dish, use some butter to prevent sticking (or half butter and half oil)—and savor the delight of tearing into warm, herby bread you made with your own hands. This is cozy, Italian-inspired comfort at its best. You’ve got this!