There’s something deeply satisfying about pulling a golden, olive oil–rich focaccia out of the oven—the crust crackling slightly as it cools, the surface dimpled and fragrant with fresh rosemary. This rosemary focaccia is soft, airy, and deeply flavourful with a crisp, chewy exterior that makes it perfect as a side, sandwich base, or snack straight from the pan.
Infused with olive oil and topped with aromatic rosemary, this bakery-style focaccia delivers an impressive texture without complicated techniques, making it one of the most rewarding breads to bake at home.
Why This Recipe Works
Great focaccia is all about hydration, fermentation, and generous olive oil.
This recipe delivers:
- Light, airy crumb with large signature bubbles
- Crisp, golden bottom and edges
- Deep flavour from slow fermentation
- Infused aroma from fresh rosemary
- Rich, tender texture from high hydration dough
- Bakery-quality structure with simple technique
The long proof and high hydration create that classic focaccia openness while olive oil keeps the crumb soft and flavourful.
Ingredients
- 500g bread flour
- 400g warm water
- 7g instant yeast
- 10g salt
- 2 tbsp extra virgin olive oil (plus more for pan and topping)
- 2–3 sprigs fresh rosemary, finely chopped
- Flaky sea salt for topping
Instructions
1. Mix the Dough
In a large bowl, combine warm water and yeast. Let sit for 5 minutes until slightly foamy. Add flour, salt, and olive oil. Mix until a sticky dough forms—no kneading required.
2. First Rest
Cover and let the dough rest for 30 minutes. This allows the flour to fully hydrate.
3. Stretch and Fold
Over the next 1.5 hours, perform 3 sets of stretch and folds every 30 minutes. This builds structure without overworking the dough.
4. First Rise
Cover and let the dough rise for 1–2 hours, or until noticeably puffy and airy.
5. Pan and Second Proof
Generously oil a baking pan. Transfer the dough in and gently stretch it toward the edges. Let it rest for 30–45 minutes.
6. Dimple and Top
Press your fingers into the dough to create dimples. Drizzle generously with olive oil, then sprinkle chopped rosemary and flaky salt evenly across the surface.
7. Bake
Bake at 425°F (220°C) for 20–25 minutes until deeply golden and crisp on the edges.
8. Cool and Slice
Let rest for at least 10–15 minutes before slicing to allow the structure to set.
Serving Ideas
This rosemary focaccia pairs perfectly with:
- Olive oil and balsamic vinegar dips
- Soups and stews
- Charcuterie boards
- Sandwiches and paninis
- Roasted meats and vegetables
- Fresh cheeses
The Secret to Bakery-Style Rosemary Focaccia
The defining feature of great focaccia is high hydration combined with aggressive olive oil usage at the right stages. The dough must stay loose and wet to create those signature air pockets, while oiling the pan generously ensures a crisp, fried-style bottom crust.
Dimpling the dough just before baking isn’t just decorative—it controls gas distribution and prevents uneven rising, giving focaccia its iconic texture.
Using fresh rosemary added after the final proof preserves its aroma, preventing it from burning while still infusing the bread as it bakes.
Final Thoughts
The key to perfect focaccia is even heat distribution and a properly oiled surface that allows the bottom crust to crisp while the interior stays light and airy. That’s why using a heavy-duty aluminium baking sheet or commercial-grade focaccia pan makes such a difference—it ensures consistent browning, better heat retention, and that signature golden, crisp base every time you bake rosemary focaccia at home or at scale in a professional kitchen.
