Name: Focaccia with Rosemary and Sea Salt
Prep time: 15 min
Cook time: 30 min
Total time: 3 h 45 min
Yield: 16
Cuisine: Italian
Ingredients: 500g (about 4 cups) all-purpose or bread flour; 2 teaspoons instant yeast (or active dry); 2 teaspoons kosher salt (for dough); 1 ¾ cups (420ml) warm water; ¼ cup + ¼ cup extra virgin olive oil (divided, plus more for drizzling); 2-3 tablespoons fresh rosemary, chopped or whole sprigs; 1-2 teaspoons flaky sea salt (for topping)

This golden, olive oil-drenched focaccia features deep dimples filled with extra virgin olive oil, fresh rosemary sprigs, and generous flakes of sea salt. The high-hydration dough creates an airy, open crumb with a shatteringly crisp crust—simple yet luxurious, perfect for dipping, sandwiches, or enjoying warm straight from the oven.

Why You’ll Love This Recipe

You’ll adore this focaccia because it’s incredibly forgiving and beginner-friendly—no kneading required, just a quick mix and some patience for rising. The long, slow fermentation (especially overnight in the fridge) develops incredible flavor and that signature airy texture without much effort.

The generous olive oil ensures a beautifully golden, crisp exterior while keeping the interior soft and chewy. Fresh rosemary adds earthy aroma, and flaky sea salt provides perfect salty pops that make every bite addictive. It’s versatile—serve as an appetizer with olive oil for dipping, alongside soups and salads, or use for sandwiches.

The wow factor is huge for minimal hands-on work, and it fills your kitchen with the most inviting bakery scent. Once you master this, you’ll make it on repeat—it’s that good and impressive!

Yield: 16 pieces

Focaccia with Rosemary and Sea Salt

Golden, dimpled focaccia with olive oil, fresh rosemary, and flaky sea salt—crispy, airy, and irresistibly flavorful.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 3 hours

Total Time 3 hours 45 minutes

Ingredients

500g (about 4 cups) all-purpose or bread flour
2 teaspoons instant yeast (or active dry)
2 teaspoons kosher salt (for dough)
1 ¾ cups (420ml) warm water
¼ cup + ¼ cup extra virgin olive oil (divided, plus more for drizzling)
2-3 tablespoons fresh rosemary, chopped or whole sprigs
1-2 teaspoons flaky sea salt (for topping)

Instructions

Mix the dough effortlessly — In a large bowl, whisk flour, yeast, and kosher salt. Pour in warm water and ¼ cup olive oil. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms—no dry spots! It will look wet—that's perfect.
First rise for flavor — Cover bowl with plastic wrap or damp towel. Let rise in warm spot 1-2 hours until doubled, bubbly, and airy. (For best results, refrigerate overnight or up to 48 hours after initial 30-minute room rise—flavor explodes!)
Prep your pan generously — Drizzle ¼ cup olive oil into a 9x13-inch rimmed baking sheet or similar pan. Tilt and swirl to coat bottom and sides thickly—this prevents sticking and crisps the base.
Transfer and stretch gently — Tip dough into oiled pan (use oiled hands—it’s sticky!). Gently stretch to fill pan corners. If resistant, wait 5 minutes and try again. Cover and rest 30-60 minutes until puffy.
Preheat oven wisely — Heat oven to 425°F (220°C) with rack in middle. If you have a baking stone, place it in now for extra crisp bottom.
Dimple like a pro — Drizzle more olive oil over dough. With oiled fingertips, poke deeply all over to create dimples—press straight down almost to pan bottom. This traps oil for flavor pockets!
Season beautifully — Scatter fresh rosemary over top, pressing lightly into dimples. Sprinkle generously with flaky sea salt—don't hold back for that irresistible crunch.
Final drizzle and bake — Drizzle 1-2 more tablespoons olive oil over everything. Bake 25-30 minutes until deep golden brown and crisp on top and edges—rotate pan halfway for even color.
Rest and shine — Remove from oven and immediately brush or drizzle with a little extra olive oil for glossy finish and richness. Let cool in pan 10 minutes.
Slice and enjoy — Transfer to cutting board, slice into squares or strips. Serve warm—watch it vanish! Perfect plain, with dips, or alongside your favorite meal.

Notes

Dough is very high hydration—sticky is normal; resist adding flour. Cold ferment dramatically improves texture and taste. Use quality olive oil—it's the star flavor. If rosemary burns, add halfway through baking.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 150Total Fat 5gSaturated Fat 1gUnsaturated Fat 4gSodium 281mgCarbohydrates 23gFiber 1gSugar 0gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use bread flour for better structure and chew; all-purpose works but yields a slightly softer crumb.
High hydration (lots of water) is key—don’t add extra flour if sticky; oil your hands and bowl instead.
For best flavor, do a long cold fermentation in the fridge (18-48 hours)—it develops complex taste and easier handling.
Generously oil the pan and top—olive oil is crucial for crispiness and prevents sticking.
Dimple deeply with oiled fingers to create pockets for oil, herbs, and salt.
Use flaky sea salt (like Maldon) for texture—regular salt dissolves too much.
Bake on the middle rack; for extra crisp bottom, use a preheated baking stone or steel if available.
Brush with more olive oil right after baking for shine and flavor boost.
Don’t rush the rise—under-proofed dough stays dense.

Ingredients Notes

All-purpose or bread flour: Bread flour gives chewier texture and better rise due to higher gluten; all-purpose is fine for softer results. Measure by weight for accuracy.
Active dry yeast or instant yeast: Both work; instant can skip proofing step. Use fresh yeast for reliable rise.
Warm water: Around 100-110°F (38-43°C)—too hot kills yeast, too cold slows it.
Extra virgin olive oil: Use a good fruity one—it’s in the dough, pan, and topping, so flavor matters. Don’t skimp!
Sea salt: Kosher for dough, flaky (Maldon or similar) for topping—provides crunch and bright salinity.
Fresh rosemary: Fragrant and essential; chop or leave whole sprigs. Dried won’t compare—use fresh for best aroma.

Variations and Substitutions

Add garlic: Mix minced garlic into oil or sprinkle roasted garlic cloves on top.
Herb swaps: Try thyme, oregano, sage, or a mix for different flavors.
Toppings: Cherry tomatoes halved, olives, caramelized onions, parmesan, or sun-dried tomatoes pressed in before baking.
Cheesy version: Grate parmesan or pecorino over top in last 5 minutes of baking.
Olive oil infusion: Infuse oil with garlic/rosemary first for deeper flavor.
Whole grain: Swap 1 cup flour for whole wheat for nuttier taste (may need extra water).
No-yeast/quick version: Use self-rising flour and baking powder (less authentic, faster).
Vegan by default; gluten-free: Use GF flour blend + xanthan gum (texture differs).
Sweet twist: Skip rosemary/salt, add sugar and cinnamon for dessert focaccia.
Smaller batch: Halve ingredients for 8×8 pan.

Storage Options:

Best eaten fresh same day for maximum crispiness. Store at room temperature in airtight container or wrapped in foil up to 2 days—re-crisp in 350°F oven 5-8 minutes. Freeze sliced (up to 2 months): thaw and reheat in oven. Avoid fridge (dries out bread).