Rosemary Focaccia Recipe
A pillowy, olive oil-infused Italian flatbread with fragrant rosemary and flaky sea salt that offers the perfect balance of crispy exterior and chewy interior.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">10g fine sea salt</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">350ml lukewarm water</li><li class="ingredients-single-item">80ml extra virgin olive oil, plus extra for drizzling</li><li class="ingredients-single-item">4 sprigs fresh rosemary, leaves picked</li><li class="ingredients-single-item">1 tablespoon flaky sea salt</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">25cm x 35cm baking tray</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Cling film or kitchen towel</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, combine the bread flour and fine sea salt, mixing well to distribute the salt evenly. In a separate bowl or measuring jug, mix the lukewarm water with the instant yeast and stir until dissolved. The water should be warm to the touch but not hot (about 35-40°C) – too hot will kill the yeast, while too cold will slow the activation.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Make a well in the center of your flour mixture and pour in the yeast mixture and 60ml of olive oil. Mix with a wooden spoon until a rough dough forms, then turn onto a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic. The dough should spring back when poked gently with your finger. This kneading process develops the gluten structure, giving your focaccia its characteristic chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Oil a large bowl with a little olive oil, place your dough in it, and cover with cling film or a damp kitchen towel. Allow to rise in a warm, draft-free place for 1-2 hours, or until doubled in size. The slow rise develops flavor in the dough, so don't rush this process!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the remaining 20ml of olive oil into your baking tray, spreading it evenly. Gently tip your risen dough onto the tray, being careful not to knock out too much air. Using your fingertips, stretch and press the dough to fill the tray. Don't worry if it springs back slightly – let it rest for 5 minutes and try again. The oil underneath will help prevent sticking and create that delicious crispy base.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the tray with cling film or a kitchen towel and leave for another 30-45 minutes to prove again. Meanwhile, preheat your oven to 220°C (200°C fan/gas 7). The second rise ensures your focaccia will be light and airy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When the dough has risen again, use your fingertips to create deep dimples all over the surface – this is the signature focaccia look! Drizzle with more olive oil, making sure some pools in the dimples. Scatter the rosemary leaves evenly over the surface and sprinkle with flaky sea salt. The dimples catch the olive oil and create areas of intense flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 20-25 minutes until golden brown and crisp on top. The focaccia should sound hollow when tapped on the bottom. A darker golden color means more flavor, so don't be afraid to let it develop good color.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow to cool slightly in the tray for 5 minutes, then transfer to a wire rack. For the best texture and flavor, let it cool for at least 30 minutes before slicing (though I know it's tempting to dive right in!). Focaccia is best enjoyed on the day it's made, but will keep for 1-2 days in an airtight container. You can also freeze it for up to 3 months – just warm in the oven before serving to refresh the crust.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is it important to dimple the surface of focaccia bread?
Dimpling serves multiple purposes: it prevents the dough from rising too much in the oven, creates the bread's characteristic rustic appearance, and most importantly, creates pockets that trap olive oil, resulting in flavourful wells that enhance both taste and texture.
Can I add other toppings besides rosemary to my homemade flatbread?
Absolutely! While rosemary is traditional, focaccia is wonderfully versatile. Try cherry tomatoes, olives, caramelised onions, sun-dried tomatoes, thinly sliced potatoes, or other herbs like thyme and oregano. You can even make a sweet version with grapes and honey.
What's the secret to achieving a light, airy crumb in Italian flatbread?
The key is proper hydration (this recipe uses high water-to-flour ratio), thorough kneading to develop gluten, allowing sufficient rising time, gentle handling to preserve air bubbles, and creating dimples rather than flattening the dough completely before baking.
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