Classic Rosemary Seasalt Focaccia

Recipe Introduction

Quick Hook

Focaccia Bread hooked me with one oily, crispy bite. Ever pressed your fingers into warm dimples? I have.
Olive oil, rosemary, and flaky sea salt sing here.

Honestly, this felt like comfort food turned fancy. Oh my gosh, I ruined one batch learning hydration.
Now I chase that perfect golden, pillowy crumb.

Brief Overview

This is a Ligurian flatbread with deep roots. Think coastal Italy, olive groves, and simple hands-on baking.
Difficulty: Easy Medium. The method is simple. Practice helps.

Active prep time is 20– 30 minutes.
Total same day time is about 3 3½ hours .
Or use the overnight retard for big flavor.

Yields one 9 x 13 inch pan.
Serve as 8 generous servings . Great with soup.

Main Benefits

Top nutrition note: olive oil provides heart healthy fats.
This is a winner among Savory Breads . It’s filling and simple.

Perfect for casual dinners, picnics, and sandwiches.
Use it as Sheet Pan Focaccia for easy sharing.
Also brilliant sliced with prosciutto and fresh mozzarella.

What makes this recipe special? It’s the oil. The dimples trap flavor and make crust crisp.
High hydration gives an airy interior. That’s real magic.

This is my go-to Easy Focaccia Bread Recipe .
I bake it as Homemade Focaccia Bread for guests.
Sometimes I call it my Rosemary Sea Salt Focaccia .

I learned patience helps the dough reward you. Stretch and fold taught me texture and strength.
And the scent of olive oil fills the kitchen.

Ready to gather ingredients and get hands-on? Next up: the ingredient list and step-by-step method.
Let’s move to ingredients and shape some tasty focaccia.

Ingredients & Equipment

I love talking ingredients like secrets. As my Nonna used to say, oil is love. This section lists what you need for a Classic Rosemary Sea-Salt Focaccia .

It reads like an Easy Focaccia Bread Recipe shopping list.

Main Ingredients

For the dough:

• 3 cups (360 g) bread flour or all-purpose.
• 1 1/4 cups + 2 tbsp (270 ml / 270 g) lukewarm water at 95– 105° F (35– 40° C) .
• 2 tsp (7 g) instant dry yeast.
• 1 tsp (6 g) fine sea salt.
• 3 tbsp (45 ml) extra-virgin olive oil for the dough.

For the pan and topping:

• 2 3 tbsp (30 45 ml) extra-virgin olive oil.
• 1 tsp (approx. 4 6 g) flaky sea salt.
• 1 2 tbsp fresh rosemary leaves, chopped.

Quality tips: use a fruity, fresh extra-virgin olive oil. Choose unbleached bread flour if you want stronger gluten. Pick flaky sea salt like Maldon for crunch.

Sniff your rosemary; it should smell bright.

This ingredient list makes a great Homemade Focaccia Bread . It works for Ligurian Focaccia and Sheet Pan Focaccia versions too.

Seasoning Notes

Essential combo: rosemary, sea salt, olive oil. Simple and perfect. Want more punch? Add thin garlic slices and grated Parmesan.
For color and sweetness, press halved cherry tomatoes into the dough.

Flavor enhancers: lemon zest, toasted garlic oil, or a tiny balsamic drizzle.
Quick swaps: use 1 tsp dried rosemary for 1 2 tbsp fresh.

If out of EVOO, use light olive oil or avocado oil. Salt swap: kosher salt works, reduce by about 20%.

These tips help craft variations like Rosemary Sea Salt Focaccia , Olive Oil Focaccia Recipe , or garlicky versions.

Equipment Needed

Essential tools only: a 9 x 13-inch (23 x 33 cm) rimmed baking pan, large mixing bowl, spatula, and a pastry brush.

A stand mixer is optional. A wooden spoon works fine.
Have measuring cups and a kitchen scale. An instant-read thermometer helps but is optional.

Household alternatives: use a half-sheet pan instead of the rimmed pan. Use oiled hands if you lack a brush. A bench scraper is handy, but a sturdy spatula will do.

This is all you need to nail this Focaccia Bread Recipe . Honest, it’s forgiving. Give it a try.

Cooking Method

Prep Steps

• Essential mise en place: measure 360 g flour, 270 ml water, 7 g yeast, 6 g salt, 45 ml olive oil. Have a 9 x 13-inch pan ready.
• Time saving tips: use a stand mixer. Oil your pan while dough rests. Do stretch-and-folds instead of heavy kneading.
• Safety reminder: water should be warm. Keep it at 95– 105° F (35– 40° C) . Preheat oven fully and use oven mitts.

step-by-step Process

1. Mix flour, yeast, salt, water, and 3 tbsp oil until shaggy. Dough must be loose.
2. Rest 10– 15 minutes , then do two sets of stretch & folds. Wet hands to handle.
3. Bulk rise for about 1 1½ hours . Dough should look puffed and airy.
4. Oil pan with 2 3 tbsp olive oil and transfer dough gently. Let relax 10– 15 minutes if it resists.
5. Proof in pan for 30– 60 minutes until puffy and billowy.
6. Dimple with oiled fingertips. Drizzle 1 2 tbsp olive oil. Scatter rosemary and flaky salt.
7. Bake at 450° F ( 230° C) for 18– 25 minutes . Look for deep golden color. Internal goal 200 205° F (93– 96° C) .

Visual cues tell the story. The surface must be deep gold. Edges should be crisp. Bottom should sound hollow. Bubbles under the crust show good fermentation.

Pro Tips

• Technique 1: oil is everything. Generous oil equals crisp crust.
• Technique 2: keep the dough tacky. Use oiled hands while shaping.
• Technique 3: overnight retard builds flavor. Mix, refrigerate, bake next day.

Common mistakes to avoid: adding flour while shaping. Over-pressing dimples. Underbaking the center.

Make-ahead option: refrigerate dough overnight. Bring to room temp, shape, proof, bake.

I love this as my go-to Easy Focaccia Bread Recipe . Honestly, making Homemade Focaccia Bread changed my weeknight game. Try this Rosemary Sea Salt Focaccia or a cheeky Olive Oil Focaccia Recipe .

If you want a crisp, golden sheet pan loaf, this Focaccia Bread Recipe nails it. This method works whether you crave Ligurian Focaccia , a high-hydration Focaccia Recipe , or simple Savory Breads .

Give it a go. You’ll smell Italy in your kitchen.

Recipe Notes

Fun fact: Focaccia comes from Liguria, Italy. It’s old-school and humble. I still remember the first time I nailed a Rosemary Sea Salt Focaccia .

My kitchen smelled like a pizzeria. Honestly, that smell will hook you.

Serving Suggestions

Plating is chill. Cut the Focaccia Bread into squares. Stack pieces on a wooden board. Drizzle a little olive oil before serving.

Pair with tomato soup or a simple green salad. Use it for sandwiches. It’s perfect with prosciutto and mozzarella. For drinks, try a crisp Pinot Grigio or a pale ale.

This is a real Sheet Pan Focaccia vibe.

Storage Tips

Cool completely before storing. Wrap in foil or a baker’s cloth. Keep at room temp for up to 2 days.

For longer life, refrigerate up to 5 days. Warm slices gently in the oven. Use 350° F ( 175° C) for about 5– 7 minutes.

Freezing works great. Slice, wrap tightly, then freeze up to 3 months. To reheat, thaw, then bake at 375° F ( 190° C) for 8– 10 minutes until warm.

Variations

Want dietary tweaks? Swap half the flour for whole wheat. Add 1 2 tablespoons more water. That makes a nuttier, denser loaf.

gluten-free option needs a blend. Use a cup-for-cup GF mix and xanthan gum. Adjust water; high absorption varies.

Seasonal swaps are fun. Summer: press halved cherry tomatoes into the dough. Autumn: scatter roasted garlic and sage. These ideas turn a simple Easy Focaccia Bread Recipe into a showstopper.

Nutrition Basics

Per serving, expect about 265 calories. Fat sits near 10 grams. Carbs are roughly 34 grams. It’s bread, not a diet plan.

Key benefits come from olive oil. Healthy monounsaturated fats and antioxidants shine. Add rosemary for anti inflammatory perks. This is one of the tastiest ways to enjoy healthy fats.

Closing thought this Homemade Focaccia Bread is forgiving. Embrace a little imperfection. My early attempts were lopsided and proud. Keep trying. You’ll get that perfect dimpling soon.