Name: Homemade Rosemary and Sea Salt Focaccia
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 50 min
Yield: 8
Cuisine: Italian
Ingredients: 4 cups (500g) all-purpose or bread flour; 2 teaspoons (7g) instant yeast (or active dry); 2 teaspoons fine sea salt; 1 ¾ cups (420ml) warm water; ¼ cup (60ml) extra virgin olive oil (plus more for drizzling and pan); 2-3 tablespoons fresh rosemary, finely chopped (from 2-3 sprigs); Flaky sea salt, for topping (about 1-2 teaspoons); Optional: 1 teaspoon sugar (to help yeast if using active dry)

Homemade Rosemary and Sea Salt Focaccia is a classic Italian flatbread with a golden, crispy crust, soft airy interior, infused with fragrant fresh rosemary and crunchy sea salt flakes. Drizzled generously with extra virgin olive oil, it’s simple yet incredibly flavorful and perfect for beginners.

Why You’ll Love This Recipe

This focaccia captures the essence of authentic Italian baking right in your kitchen—it’s forgiving for home cooks, requires no fancy equipment, and delivers restaurant-quality results with that signature dimpled, olive oil-soaked texture.

The combination of earthy rosemary, briny sea salt, and rich olive oil creates an irresistible aroma that fills your home, while the long rise develops deep flavor and perfect chewiness.

Whether served warm as an appetizer, alongside soups and salads, or used for sandwiches, it’s versatile, crowd-pleasing, and far superior to store-bought versions—plus, the process is therapeutic and rewarding, making you feel like a true artisan baker!

Yield: 8 Serves

Homemade Rosemary and Sea Salt Focaccia

Golden, airy Italian focaccia topped with fresh rosemary, sea salt, and olive oil—crispy outside, soft inside.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 3 hours

Total Time 3 hours 50 minutes

Ingredients

4 cups (500g) all-purpose or bread flour
2 teaspoons (7g) instant yeast (or active dry)
2 teaspoons fine sea salt
1 ¾ cups (420ml) warm water
¼ cup (60ml) extra virgin olive oil (plus more for drizzling and pan)
2-3 tablespoons fresh rosemary, finely chopped (from 2-3 sprigs)
Flaky sea salt, for topping (about 1-2 teaspoons)
Optional: 1 teaspoon sugar (to help yeast if using active dry)

Instructions

Get your dough started — In a large mixing bowl, whisk together the flour, yeast, and fine sea salt. Make a well in the center and pour in the warm water and ¼ cup olive oil. Stir with a wooden spoon or your hands until a shaggy, sticky dough forms—don't worry if it's messy, that's perfect for focaccia!
Knead with love — Turn the dough onto a lightly oiled surface (no extra flour needed) and knead gently for 5-7 minutes until smooth and elastic. Or use a stand mixer with dough hook on low for the same time. The dough should be soft and slightly tacky.
First rise magic — Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1-2 hours until doubled in size. For deeper flavor, refrigerate overnight (up to 24 hours)—bring to room temp before proceeding.
Prep your pan — Generously oil a 9x13-inch baking pan (or similar) with 2-3 tablespoons olive oil—really coat the bottom and sides for that crispy edge!
Shape it gently — Punch down the risen dough lightly, then transfer to the oiled pan. Use oiled fingers to stretch and press it evenly into the corners. If it springs back, let it rest 10 minutes and try again.
Second rise — Cover the pan loosely and let the dough rise again for 45-60 minutes until puffy and bubbly.
Dimple time! — Preheat your oven to 425°F (220°C). Drizzle 2-3 more tablespoons olive oil over the dough. With oiled fingers, poke deep dimples all over the surface—press almost to the bottom to create those signature pockets.
Flavor bomb — Scatter the chopped fresh rosemary evenly, pressing lightly so it sticks. Finish with a generous sprinkle of flaky sea salt—don't hold back for that perfect crunch!
Bake to golden perfection — Pop it in the oven for 25-30 minutes until deeply golden brown and crisp on top. Rotate the pan halfway for even baking. The aroma will be incredible!
Final flourish — Remove from the oven, drizzle with a little more olive oil if desired, and let cool in the pan for 10 minutes. Transfer to a wire rack or serve warm straight from the pan—slice into squares and enjoy every chewy, herby bite!

Notes

Use plenty of olive oil throughout for authentic texture and flavor; don't skip the dimpling or flaky salt; long cold rise optional but highly recommended for pro-level results.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 526Total Fat 10gSaturated Fat 1gUnsaturated Fat 9gSodium 559mgCarbohydrates 93gFiber 3gSugar 0gProtein 16g

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 high-quality extra virgin olive oil—it’s the star flavor, so don’t skimp! For the best texture, allow a long rise (overnight in the fridge if possible) to develop complex flavors and airy bubbles.

Dimple the dough deeply with oiled fingers to create those classic pockets that hold olive oil. Bake on the middle rack for even browning; if the top browns too quickly, tent with foil. Use flaky sea salt like Maldon for crunch—add most after dimpling to avoid dissolving. Fresh rosemary is key; chop it finely and press lightly into the dough to prevent burning.

If the dough feels sticky, resist adding extra flour—it’s meant to be high-hydration for that light crumb. Always preheat your oven fully and use a heavy baking sheet or cast-iron skillet for crispier bottom.

Ingredients Notes

All-purpose flour works beautifully here, but bread flour gives extra chew—choose unbleached for better flavor. Active dry or instant yeast both work; if using active dry, proof it first in warm water with a pinch of sugar.

Extra virgin olive oil is non-negotiable for authentic taste—use a fruity, high-quality one for drizzling and mixing into the dough. Fresh rosemary sprigs provide the best aroma and flavor; avoid dried if possible as it can be overpowering or bitter.

Flaky sea salt (like Maldon or fleur de sel) adds that irresistible crunch and burst of salinity on top—regular table salt won’t give the same texture. Warm water (around 100-110°F) activates the yeast without killing it; too hot and it dies, too cold and it won’t rise properly. A touch of sugar or honey feeds the yeast for better rise.

Variations and Substitutions

Keep it classic or get creative! Add minced garlic to the dough or top with roasted garlic cloves for a garlicky twist. Mix in grated Parmesan or pecorino right before baking for cheesy goodness. Swap rosemary for other fresh herbs like thyme, sage, oregano, or a mix (Italian seasoning blend works in a pinch).

For olive lovers, press pitted kalamata or green olives into the dimples. Cherry tomatoes halved and nestled in add juicy sweetness and color. Caramelized onions make it richer and sweeter. For a vegan version, it’s already naturally vegan—no changes needed. Gluten-free? Use a 1:1 gluten-free flour blend with xanthan gum, though texture may vary.

No fresh herbs? Dried rosemary (half the amount) kneaded into the dough prevents burning. For a whole grain touch, substitute up to 1 cup flour with whole wheat. Add sun-dried tomatoes or roasted red peppers for Mediterranean flair.

Storage Options

Store leftover focaccia at room temperature in an airtight container or wrapped tightly in foil for up to 2 days—reheat in a 350°F oven for 5-10 minutes to restore crispness.

For longer storage, freeze slices or whole (wrapped well) for up to 3 months; thaw at room temp and re-crisp in the oven. Avoid refrigerating as it can dry out the bread—room temp or freezing is best.