Focaccia with Rosemary and Sea Salt

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!

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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).