The Best Rosemary Focaccia Bread

"This recipe is from the site I found it about a year ago and have made it countless times, for countless occasions. I have messed up many things in this recipe and still it always turns out great. It is very simple--I LOVE it! *NOTE: Based on some reviews, you may need to add a bit more water. Remember that there are lots of variables in baking, and that making any kind of yeast bread may require adjustment depending on climate, altitude, and your ingredients. Your success comes from sensing the dough and what it needs, not from following a recipe to the letter. So if it feels dry, add a bit more water a tablespoon at a time until it feels more elastic. For the record, I have never had to add more water."
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by pickledtink1 photo by pickledtink1
photo by Kimmi B. photo by Kimmi B.
photo by Linajjac photo by Linajjac
photo by Linajjac photo by Linajjac
Ready In:
1hr 50mins
1 focaccia




  • Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
  • In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water.
  • Mix thoroughly with a wooden spoon and then your hands.
  • Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
  • Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
  • Punch down and place on an oiled baking sheet, forming into an oval or circle.
  • Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary.
  • Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden.
  • Serve warm or at room temperature.
  • Variations: Instead of the rosemary, you might add 2-3 tablespoons of fresh chopped sage to the dough with some Fresh Parmesan on top.
  • Other alternatives are sliced olives, thinly sliced zucchini or thinly sliced onions.
  • Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.

Questions & Replies

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  1. Linajjac
    Really good.. I was looking for a way to use my last zucchini and fresh herbs.. Glad I decided on this recipe. I also needed to add more water to the dough.. But that wasn't a big deal. I also cut down on the evoo.. At the last minute, I decided to add diced smoked ham. I baked mine in our outside grill. The end result was AWESOME! I just made sure the temp stayed around 375 to 400. I added a handful or 2 lol, of mozz 5 minutes before it was done. Yeah.. It ended up more like pizza.. But it was delish. :) Thanks.
  2. SmrJunior
    This is SO simple, but yet SO good. Four of us will polish one of these off in one sitting, easily!
    This recipe is really good and simple! Next time I'll add more herbs on top.
  4. coconut_chip
    Great basic bread recipe, although I adjusted the measurements. Had to add another 1/2 cup of water to the dough, and cut the olive oil back to 2 tablespoons. I put half the rosemary in the dough and the other half on top. Next time, I would probably increase the amount of herbs inside the bread to give it more flavour. Still, a great recipe, very flexible and my family agreed a wedge would be excellent for mopping up extra pasta sauce.
  5. tapiocadb
    I am very pleased with this recipe; it was very easy to follow and the results were just what I wanted-a simple, flat, slightly chewy bread to compliment spaghetti. I also kneaded the rosemary in and added olives as others suggested. I will definitely make this again. It will be great for lunch alongside a salad.


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