This Rosemary Focaccia recipe is a delightful blend of simplicity and flavor, making it an exceptional choice for both beginner and seasoned bakers.
The beauty lies in its no-knead method, requiring minimal hands-on time yet yielding an irresistibly chewy and aromatic bread.

Irresistible Rosemary Focaccia Bread
Equipment
- 1 Large Mixing Bowl
- 1 9×13 Inch baking pan
- Plastic Wrap (as needed)
- 1 Spatula
- 1 Wire cooling rack
Ingredients
- 1 ¾ cups warm water
- 2 ½ teaspoons active dry yeast
- 5 tablespoons olive oil divided use
- 3 ¾ cups all-purpose flour
- 1 teaspoon salt
- 2 sprigs fresh rosemary leaves only
- Flaky sea salt optional, for topping
Instructions
- Activate the Yeast in Warm Water: Begin by warming 1¾ cups of water to a comfortably warm temperature, around 100°F to 110°F (37°C to 43°C). It should feel pleasantly warm to the touch but not hot enough to kill the yeast. Pour the warm water into a large mixing bowl, then sprinkle in 2½ teaspoons of active dry yeast evenly across the surface. Allow the mixture to sit undisturbed for 3 to 5 minutes. During this time, watch for the yeast to become foamy and bubbly, signaling that it is fully activated and alive. This activation step is critical for a successful rise, ensuring your focaccia dough develops its characteristic lightness and flavor.
- Incorporate Olive Oil and Dry Ingredients: Once the yeast mixture is foamy, add 2 tablespoons of olive oil directly into the bowl. Use a spatula or wooden spoon to gently stir, blending the oil into the yeast water. Then, gradually add 3¾ cups of all-purpose flour along with 1 teaspoon of salt. Mix thoroughly, folding and stirring until the flour is fully hydrated and no dry patches remain. The dough will be quite sticky and loose compared to traditional bread dough, which is normal for focaccia. Using a spatula is ideal here as it helps manage the sticky texture without overworking the dough, preserving its light, airy crumb.
- Shape and Oil the Dough Ball: After mixing, use your spatula to gather the dough into a rough ball shape right in the bowl. Drizzle 1 tablespoon of olive oil over the surface of the dough, then use your hands or a brush to coat the dough completely with the oil. This oil coating prevents the dough from drying out during its long proofing time and adds flavor and tenderness to the crust.
- Refrigerate for Slow Fermentation: Cover the bowl tightly with plastic wrap to trap moisture and create a warm, humid environment ideal for yeast fermentation. Place the bowl in the refrigerator and allow the dough to rest slowly for 10 to 16 hours. This extended, cold fermentation process is essential—it deepens the dough’s flavor, improves texture, and produces the signature chewy yet soft crumb of focaccia. Overnight proofing also makes this recipe extremely convenient for planning ahead.
- Prepare the Baking Pan with Oil: Before handling the dough again, take a 9×13 inch baking pan and generously coat the bottom and sides with 1 tablespoon of olive oil. This step ensures the focaccia won’t stick during baking and encourages a beautifully crisp, golden crust on all sides. If your pan is not non-stick, consider lining it with parchment paper in addition to oiling for extra insurance.
- Deflate and Shape the Chilled Dough: Remove the bowl from the fridge—the dough should have visibly risen and be puffy. Lightly oil your hands to prevent sticking and gently pull the dough away from the sides of the bowl. Use a folding technique by pulling the edges toward the center to deflate the dough slightly, then shape it loosely into a ball. This process helps redistribute the yeast and gluten, encouraging even rising during the second proof.
- Transfer and Stretch Dough in Pan: Place the deflated dough ball into the prepared baking pan. With oiled hands, gently stretch and coax the dough to fill the pan’s surface area. Since the dough is still cold and relaxed from refrigeration, it won’t immediately fill the pan, but don’t worry—it will expand during the final rise. Avoid tearing the dough; work patiently and gently to shape it evenly.
- Second Rise at Room Temperature: Cover the pan tightly with plastic wrap once more and set it in a warm, draft-free spot. Allow the dough to rise for 2 to 3 hours or until it has doubled in size and fully fills the pan. This second rise gives the focaccia its characteristic airy texture and height.
- Preheat the Oven to High Heat: As the dough nears the end of its rise, preheat your oven to 425°F (220°C). A hot oven is crucial for developing a crisp, golden crust while keeping the inside tender and moist.
- Oil, Dimple, and Add Toppings: Remove the plastic wrap from the risen dough and drizzle the remaining 1 tablespoon of olive oil evenly over the surface. Lightly oil your fingertips and press your fingers firmly into the dough to create characteristic dimples all across. These dimples not only add texture but also help hold the oil and toppings. As you dimple, gently stretch the dough to fill any gaps and edges. Scatter fresh rosemary leaves evenly over the top and sprinkle with flaky sea salt if desired for an added burst of flavor and crunch.
- Bake Until Golden and Cooked Through: Place the pan in the preheated oven on the middle rack. Bake for 30 to 40 minutes, rotating the pan halfway if needed for even browning. The focaccia is done when the crust turns a rich golden brown on top and the bottom, and the bread sounds hollow when tapped gently. A knife inserted should come out clean.
- Cool and Slice for Serving: Once baked, remove the focaccia from the oven and let it cool for 5 to 10 minutes in the pan. Then carefully transfer it onto a wire cooling rack to prevent condensation and sogginess. Allow it to cool completely or to a warm temperature before slicing into 12 pieces using a serrated knife. This cooling step helps the crumb set properly and makes cutting cleaner.
Notes
- Use warm water, not hot, to activate yeast properly; water that’s too hot can kill the yeast, stopping fermentation.
- Be patient with the long proofing times—overnight refrigeration and the second rise develop deeper flavor and better texture.
- Olive oil is added in stages to enhance the dough’s softness and contribute to a crisp, golden crust.
- Don’t skip dimpling the dough before baking; these indentations hold oil and rosemary, creating the signature focaccia texture.
- Feel free to experiment with toppings beyond rosemary—olives, caramelized onions, or sun-dried tomatoes add delightful variations.
Infused with fresh rosemary and a drizzle of olive oil, it offers a fragrant, herbaceous punch that complements any meal.
Beyond taste, this focaccia boasts several nutritional perks: it’s a good source of plant-based protein and fiber, which support digestive health and sustained energy.
The use of heart-healthy olive oil adds beneficial monounsaturated fats, promoting cardiovascular wellness while keeping saturated fats low.
Easy to prepare with a long, slow fermentation for enhanced flavor and texture, this bread is a versatile staple—perfect for sandwiches, sides, or even as a quick snack.
Its straightforward process and wholesome ingredients make it a practical and satisfying addition to everyday cooking or meal prep.
Must-Have Tools for Perfect Results
Large Mixing Bowl
Essential for combining and proofing the dough, a roomy mixing bowl allows ingredients to mix evenly and provides enough space for the dough to rise without spilling. Beyond focaccia, it’s a versatile tool for any baking or cooking task requiring mixing or marinating.
9×13 Inch Baking Pan
This pan shapes the focaccia and ensures even heat distribution for a golden crust. Its size is perfect for family-sized portions, and it doubles as a multi-purpose baking dish for casseroles and sheet cakes.
Plastic Wrap
Used to cover the dough during long proofing stages, plastic wrap traps moisture and creates the ideal environment for yeast fermentation. It’s a kitchen staple for preserving food freshness and aiding various cooking processes.
Spatula
A sturdy spatula helps to mix sticky, high-hydration doughs gently without overworking. Its flexibility and durability also make it ideal for folding ingredients and scraping bowls clean.
Wire Cooling Rack
After baking, transferring the focaccia onto a wire rack prevents sogginess by allowing air to circulate around the bread, helping it cool evenly. It’s indispensable for cooling baked goods and maintaining crisp textures.
Chef’s Secrets to Perfect Focaccia
Achieving the perfect focaccia is all about the fermentation process and gentle handling.
The long, slow rise in the fridge encourages natural yeast activity, producing complex, tangy flavors and an open crumb structure.
Avoid overmixing or kneading to maintain the dough’s delicate hydration balance—this helps retain its characteristic lightness.
Applying olive oil in stages not only enriches the dough but also enhances crust development during baking.
When pressing the dough into the pan, use gentle, steady pressure rather than stretching aggressively to prevent tearing.
For an extra aromatic touch, lightly bruise the rosemary leaves before topping to release their oils.
Lastly, baking at a high temperature ensures a crust that’s crisp on the outside while keeping the interior tender and moist.
Serving Suggestions for Every Occasion
Rosemary focaccia is incredibly versatile, making it a wonderful accompaniment to a variety of dishes.
Serve it warm alongside soups, stews, or fresh salads for a comforting meal.
Its fluffy texture and herby aroma also make it an excellent base for sandwiches—try layering with roasted vegetables, fresh mozzarella, or cured meats.
For a simple appetizer, slice focaccia into bite-sized pieces, drizzle with olive oil, and serve with a side of balsamic vinegar or flavored dipping oils.
Leftovers can be toasted and paired with eggs or avocado for a hearty breakfast.
Whether served plain or topped with additional ingredients, this bread always adds a satisfying, rustic charm to the table.
Storage Tips to Maintain Freshness
To keep your focaccia fresh and flavorful, store it at room temperature in an airtight container or resealable plastic bag.
It should stay soft and enjoyable for up to 3 to 4 days. Avoid refrigeration as it can dry out the bread more quickly.
For longer storage, slice the focaccia and freeze it in a freezer-safe bag for up to one month.
When ready to eat, thaw at room temperature and reheat in a hot skillet or oven to restore its crisp crust.
If you anticipate serving focaccia over several days, consider freezing portions immediately after baking to lock in freshness and convenience.
Frequently Asked Questions
1. Can I make this focaccia without yeast?
Yeast is essential for the classic rise and texture of focaccia. Using yeast substitutes like baking powder won’t achieve the same chewy crumb or flavor, so it’s best to stick to active dry or instant yeast for this recipe.
2. Is it possible to make gluten-free focaccia?
Traditional focaccia relies on gluten to provide structure and chewiness. While there are gluten-free bread recipes, they often require specialized flours and additives. This recipe is not suitable for gluten-free adaptation without major changes.
3. How do I know when the focaccia is fully baked?
The focaccia should be a deep golden brown on top and bottom, and it will sound hollow when tapped. A clean knife inserted into the center is another sign it’s cooked through. Baking times can vary slightly based on your oven.
4. Can I add other herbs or toppings?
Absolutely! Rosemary is classic, but toppings like thyme, oregano, garlic, olives, or cherry tomatoes add wonderful flavor variations. Just sprinkle them over the dough before baking.
5. Why is the dough so sticky, and is that normal?
Yes, focaccia dough is typically wetter and stickier than many breads. This high hydration level creates an open crumb and tender texture. Using a spatula and oiling your hands helps manage the stickiness during mixing and shaping.