Tried and True Rosemary Focaccia

melani koekemoer
3 days ago
3 min read

Yield: 1 medium rectangular focaccia

Prep Time: 20 minutes

Proving Time: 1 hour 35 minutes to 1 hour 45 minutes

Cooking Time: 20 minutes

Total Time: About 2 hours 15 minutes

This tried and true rosemary focaccia is one of those recipes you will come back to again and again. It is simple, reliable, and always a crowd pleaser — soft and airy on the inside, golden on the outside, and finished with olive oil, flaky sea salt, and fresh rosemary.

It makes the perfect addition to almost any meal. Serve it warm alongside pasta, soup, salads, braised meats, mezze-style spreads, or simply with good olive oil and balsamic vinegar. It is humble, generous, and exactly the kind of bread that disappears quickly from the table.

Ingredients

500 g bread flour
350–400 ml lukewarm water
10 g yeast
10 g fine salt
75 ml olive oil
5 g flaky sea salt
10 g fresh rosemary sprigs

Method

Pour 350 ml of the lukewarm water into a jug or bowl and stir in the yeast. Set it aside for a few minutes until the mixture becomes foamy. This means the yeast has activated.
In a large mixing bowl, combine the bread flour and fine salt. Make a well in the centre.
Add 2 tablespoons of the olive oil to the flour, followed by the yeast mixture. Add the liquid gradually, mixing as you go, until a soft, slightly sticky dough forms. Add a little more water if needed.
Lightly flour your work surface and turn the dough out of the bowl. Knead for 5–10 minutes, until the dough becomes smoother, softer, and less sticky.
Place the dough into a clean bowl, cover with a tea towel, and leave it to prove in a warm place for about 1 hour, or until doubled in size.
Generously oil a shallow rectangular baking tin. Turn the dough out onto your work surface, then gently stretch it into the prepared tin.
Cover the dough again with a tea towel and leave it to prove for another 35–45 minutes, until puffed and airy.
Preheat the oven to 200°C.
Using your fingertips, press dimples into the surface of the dough. In a small bowl, mix 1 ½ tablespoons olive oil with 1 tablespoon water and the flaky sea salt. Drizzle this mixture over the dough.
Press the fresh rosemary sprigs into the dimples.
Bake for about 20 minutes, or until the focaccia is golden and cooked through.
While the bread is still hot, drizzle over another 1–2 tablespoons of olive oil. Allow it to cool slightly, then cut into squares and serve warm.

Chef’s Notes

The dough should feel slightly sticky at first, so do not be tempted to add too much extra flour. A softer dough will give you a lighter, airier focaccia.

Good olive oil makes a big difference here, especially for the final drizzle after baking.

For the best texture, serve the focaccia warm on the day it is baked.

Serving Suggestions

This rosemary focaccia is beautiful served with soups, salads, pasta dishes, roasted vegetables, cheese boards, or as part of a shared table. It is also delicious torn by hand and dipped into olive oil, balsamic vinegar, or a herbed butter.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To refresh it, warm it in the oven for a few minutes before serving.

Final Thoughts

This is a simple, dependable focaccia recipe that belongs in every home cook’s collection. With its golden crust, soft centre, rosemary fragrance, and generous olive oil finish, it is the kind of bread that brings comfort and warmth to any table.