Rosemary Focaccia

Name: Rosemary Focaccia
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 tray (12 pieces)
Cuisine: Baking
Ingredients: 4 cups (500 g) all-purpose flour; 2 cups water, warm; ¼ cup olive oil, plus more for the tin; 2 tsp (6 g) instant yeast; 2 tsp fine salt; 2 tbsp fresh rosemary; 1 tsp flaky sea salt, to finish

Dimpled, olive-oil-rich Italian bread with crisp edges.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Yield1 tray (12 pieces)

Before You Start

Focaccia is the most forgiving bread to make: a wet, no-knead dough that you simply stretch, dimple and drown in good olive oil. The long rise builds flavour and those signature airy holes.

Instructions

1
Mix the flour, yeast and fine salt. Add the warm water and 2 tbsp oil and stir to a sticky, shaggy dough. No kneading needed.
2
Cover and let rise for 1 to 2 hours until doubled and bubbly, or refrigerate overnight for more flavour.
3
Generously oil a rimmed tray. Tip the dough onto it and gently stretch toward the edges. Rest 20 minutes if it resists.
4
Let it rise again in the tray for 30 to 45 minutes until puffy.
5
Heat the oven to 220°C / 425°F. Oil your fingers and press deep dimples all over. Drizzle with oil, scatter rosemary and flaky salt.
6
Bake for 22 to 28 minutes until deep golden. Lift onto a rack so the base stays crisp.

Ingredients

4 cups (500 g) all-purpose flour
2 cups water, warm
¼ cup olive oil, plus more for the tin
2 tsp (6 g) instant yeast
2 tsp fine salt
2 tbsp fresh rosemary
1 tsp flaky sea salt, to finish

Baker's Tip

For the most reliable results, weigh your ingredients with a digital scale. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient above to convert it.

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💡 Baker's tips

Be generous with the olive oil, in the tin and on top. It fries the base crisp and keeps the crumb moist.
Press the dimples deep and firmly. They hold pools of oil and give focaccia its look.

🔀 Make it your own

Press in halved cherry tomatoes, olives or thin garlic slices.
Add a scatter of grated parmesan for the last 10 minutes.

📦 Storing & freezing

Best the day it is baked. Keep leftovers airtight for 2 days and refresh in a hot oven. It freezes for 1 month.

❓ Frequently asked

Why is my focaccia dense, not airy?

It likely needed a longer or warmer rise, or the dough was too dry. Keep it wet and sticky and let it fully double before baking.

Can I make the dough ahead?

Yes, an overnight rise in the fridge actually improves the flavour. Bring it to room temperature and stretch it into the tin the next day.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.