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Easy Rosemary Focaccia Recipe

Easy Rosemary Focaccia Recipe

Golden, dimpled rosemary focaccia with a crisp olive oil crust and a soft, airy crumb. The no-knead dough comes together in one bowl, and a generous pour of extra virgin olive oil does the heavy lifting in the pan and on top.

By Olivea Kitchen | Published June 12, 2026

Jump to Recipe
Prep 20 min
Cook 25 min
Total 165 min
Easy

Why We Love This Recipe

Focaccia is the bread that celebrates olive oil instead of hiding it. The dough is enriched with Olivea extra virgin olive oil, the pan is slicked with it for that crackly golden bottom, and a final drizzle goes on before baking so every bite carries the oil's fruity, peppery character.

Olive oil is what separates focaccia from ordinary white bread. Its monounsaturated fats replace the butter you would find in most enriched doughs, and it bakes beautifully, staying stable in the oven while crisping the crust and keeping the crumb moist for days. Rosemary brings its own aromatic compounds along with the fragrance that makes a kitchen smell like a bakery.

Pair a warm square with tomatoes, a sprinkle of flaky salt, and one more thread of fresh oil at the table, and you have an easy way to make polyphenol-rich olive oil part of the meal.

View Nutrition Facts

Recipe Success Tips

Use a generous hand with the olive oil.

The pan needs a real pour, about 2 tablespoons, not a mist. That layer of Olivea EVOO is what fries the bottom crust golden and crisp while the crumb stays soft. Skimp on it and you get pale, ordinary bread.

Let the dough take its time.

This dough is wet and shaggy on purpose, and the 2 hour rise is where the airy holes come from. It is ready when it has roughly doubled and jiggles when you shake the bowl. A warm spot near the oven speeds it up on cold days.

Dimple with conviction.

Oil your fingers and press straight down to the bottom of the pan, like playing a piano chord. Shallow pokes flatten out in the oven. Deep dimples hold pools of olive oil and give focaccia its signature look.

Add the rosemary just before baking.

Press the leaves into the dimples after the final rise so they roast on top instead of drying out inside the dough. Tossing them in a little oil first keeps them green and fragrant rather than burnt.

Listen for the crust.

The focaccia is done when the top is deep golden and the edges audibly sizzle in the pan. Slide a spatula under one corner: the bottom should be crisp and browned. If it looks pale, give it 3 more minutes.

Ingredients

12
servings
  • 1/2 cup Olivea Extra Virgin Olive Oil, divided
  • 4 cups bread flour
  • 2 cups warm water
  • 2 1/4 tsp instant yeast
  • 1 tbsp honey
  • 2 tsp fine sea salt
  • 2 tbsp fresh rosemary leaves, roughly chopped
  • 1 tsp flaky sea salt, for the top

Kitchen Tools You'll Need

Large Mixing Bowl
9x13-inch Baking Pan
Rubber Spatula
Measuring Cups
Kitchen Towel

How to Cook Easy Rosemary Focaccia Recipe

MIX

1
Whisk the warm water, yeast, and honey in a large bowl and let it sit for 5 minutes until foamy. Add the flour, fine sea salt, and 2 tablespoons of the Olivea extra virgin olive oil, then stir with a spatula until no dry flour remains. The dough should look wet and shaggy, not smooth.

REST

2
Drizzle a tablespoon of olive oil over the dough, cover the bowl, and let it rise in a warm spot for about 2 hours, until doubled and bubbly.
3
Pour 2 tablespoons of olive oil into the baking pan and spread it to the corners. Tip the dough in, gently stretch it toward the edges, and let it rest 20 more minutes if it resists.

BAKE

4
Heat the oven to 450 F. Oil your fingers and dimple the dough firmly all the way to the pan, then drizzle the remaining olive oil over the top so it pools in the dimples. Press in the rosemary and scatter the flaky salt.
5
Bake for 22 to 25 minutes, until deep golden on top and crisp underneath. Cool in the pan for 5 minutes, then slide onto a rack so the bottom stays crackly. Serve warm.

Recipe Notes

Serve warm squares next to a pot of ratatouille or any saucy braise that needs mopping up. It also makes the base of an excellent sandwich, and a bowl of lemon garlic aioli for dipping turns it into an appetizer people hover around.
Press halved cherry tomatoes or pitted olives into the dimples along with the rosemary, or scatter thinly sliced red onion over the top. A smear of lemon basil pesto on a warm slice is also hard to argue with.
If you keep a starter, our sourdough focaccia trades the instant yeast for natural fermentation and a tangier crumb. The dimpling and olive oil technique are exactly the same.
Focaccia is best the day it is baked, but it keeps 2 days wrapped at room temperature. Reheat slices in a 350 F oven for 5 minutes to revive the crust. For longer storage, freeze squares for up to a month and toast straight from frozen.

Nutrition Facts per Serving

Nutrition Facts
Serving size 1 piece
Calories 240
% Daily Value*
Total Fat 9g12%
Saturated Fat 1.5g8%
Trans Fat 0g
Unsaturated Fat 7.5g
Monounsaturated Fat 6.5g
Polyunsaturated Fat 1g
Cholesterol 0mg0%
Sodium 430mg19%
Total Carbohydrate 34g12%
Dietary Fiber 1g4%
Total Sugars 1g
Includes 0g Added Sugars 0%
Protein 5g10%
Vitamin C 0mg0%
Vitamin D 0mcg0%
Calcium 10mg1%
Iron 2mg11%
Potassium 60mg1%
* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

Good focaccia is proof that olive oil belongs at the center of baking: it crisps the crust, perfumes the crumb, and carries the rosemary through every bite. For a concentrated daily dose of olive polyphenols alongside it, the Olivea Hydroxytyrosol Supplement delivers them in a single capsule, no oven required.

Olivea: Suplemento de hidroxitirosol
Olivea: Suplemento de hidroxitirosol
$40.00
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Frequently Asked Questions

Olive oil. Focaccia is a high-hydration Italian flatbread enriched with olive oil in the dough, under it in the pan, and over the top before baking. That triple dose creates the crisp golden crust and moist, airy crumb the bread is known for.
No. This is a no-knead dough. Stirring until the flour is hydrated and then giving it a long, slow rise develops all the structure you need. The wet, shaggy texture at mixing time is exactly right.
Fresh rosemary is worth it here, since the leaves roast in the olive oil on top and stay aromatic. If you only have dried, use 2 teaspoons and soak them in a spoonful of olive oil for 10 minutes before scattering.
Usually the rise was cut short or the dough was too dry. Let it genuinely double, even if that takes longer than 2 hours in a cool kitchen, and resist adding extra flour. The wetter the dough, the lighter the crumb.
Use a real extra virgin olive oil you would happily eat raw, like Olivea. The oil is a primary flavor in focaccia, in the crust and in the finishing drizzle, so a flat oil makes flat bread. EVOO also bakes beautifully and stays stable at oven temperatures.
Yes. After mixing, cover and refrigerate the dough overnight, up to 24 hours. The slow, cold rise deepens the flavor. Bring it to room temperature in the oiled pan for about an hour before dimpling and baking.
A metal 9x13 inch pan gives the crispest bottom because metal conducts heat fast. Glass works but browns more slowly, so add a few minutes. Either way, do not skip the layer of olive oil in the pan.
Keep it loosely wrapped at room temperature for up to 2 days, never in the fridge, which dries it out. Reheat in a 350 F oven for about 5 minutes to bring back the crust. Frozen squares toast back to life in minutes.

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