Overhead shot of rosemary focaccia bread on a wire cooling rack, with fresh rosemary beside it.
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5 from 2 votes

Easy Rosemary Focaccia Bread

Prep Time15 mins
Cook Time20 mins
resting time2 hrs
Total Time35 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: rosemary focaccia bread
Servings: 20 servings
Calories: 143kcal
Author: Sue Ringsdorf


For the bread:

  • 1 Tablespoon yeast
  • 2 teaspoons sugar
  • 1 1/2 cups warm water - not hot, not cold
  • 2 teaspoons kosher salt
  • 1/3 cup olive oil
  • 4 cups all-purpose flour - may need slightly more flour

To prepare the bread for baking:

  • 3 Tablespoons olive oil - for prepping pan
  • 1 Tablespoon fresh rosemary - chopped
  • 1 teaspoon kosher salt - maybe more if desired


  • Prepare the yeast mixture. Combine the yeast, sugar, and the warm water in a large mixer. Be careful to use WARM water, not hot. Mix and let sit for about 15 minutes to get the yeast working. It should foam up.
  • Add the salt and olive oil, and stir with a spatula. Attach dough hook to mixer and then add three cups of the flour. Start the mixer, and let it run until flour is fully absorbed.
  • Gradually add remaining cup (or more). You want the bread dough to be slightly sticky but not too much. Be sure to leave the mixer on for several minutes after you get the right consistency.
  • Grease a large bowl with olive oil. Add dough to the bowl, making sure you smooth it into a ball. Cover the dough with a clean dish towel and set it in a warm corner of your kitchen. Let the dough rise until doubled in size.
  • Prepare a half baking sheet (mine is 10 x 15 but you could use  a 9 x 13 or a couple of round pans) with a tablespoon of olive oil. Place the dough round on top and pour another tablespoon on top. Then use your hands to stretch it out over the pan.
  • After the dough is stretched to the edges, use your fingertips to make little imprints all over the dough.
  • Cover the dough with a dish towel, and let the dough rice again until doubled in size, about an hour.
  • Drizzle the dough with the remaining tablespoon of olive oil, so it pools into the little imprints, and then sprinkle with the fresh rosemary and kosher salt. Let rise again until doubled in size, about 45 minutes.
  • Bake at 400 degrees for approximately 20 - 23 minutes, until golden brown on top. Transfer to cooling racks. 
  • Cut and serve!


  1. When you add the warm water to the yeast, sugar, and salt – be careful to use WARM water, not hot. If the water is too hot, the yeast will disappear and you can’t make bread without yeast. Also, do not use cool water because it won’t activate the yeast.
  2. Don’t add all the flour at once because every baking day is different. Some days you will need a bit more flour and some days, you will need less.
  3. The dough shouldn’t be overly sticky when ready. It should bounce back slightly to the touch. Over time, you will learn exactly how much flour is needed to make the ultimate focaccia bread.
  4. The olive oil is key to getting a perfect focaccia bread. Don't skimp.
  5. If you don't have a half baking sheet, use a 9x13, or a couple of round pans.
  6. Make sure you use those fingertips to make little impressions all over the top of the dough.
  7. Use FRESH rosemary and plenty of kosher salt.
  8. When done, the bottom of the bread should be slightly brown and crunchy, and the top, a nice golden brown.
  9. For best results, eat fresh the first day!


Calories: 143kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Sodium: 349mg | Potassium: 28mg | Vitamin A: 5IU | Calcium: 4mg | Iron: 1.2mg