Name: Crispy Rosemary Focaccia Bread Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: Italian
Ingredients: 3 ½ cups (440 grams) all-purpose flour; 1 ½ cups (360 ml) warm water (about 105°F/40°C); 2 ¼ tsp (one packet) active dry yeast; 1 tsp granulated sugar; 1 tbsp fine sea salt; ¼ cup (60 ml) extra virgin olive oil plus more for drizzling; 2–3 tbsp fresh rosemary sprigs, chopped; Coarse sea salt or flaky salt for sprinkling on top; 1-2 garlic cloves, finely minced; Kosher salt (can substitute for fine sea salt); Herb variations such as thyme or oregano

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Introduction

This crispy rosemary focaccia bread features a golden crust and a soft, airy interior, perfect for sharing with family and friends. Made with simple pantry staples, it delivers bold flavor and satisfying texture without any fuss.

The image shows two thick, square slices of focaccia bread stacked on a wooden board with fresh green rosemary sprigs beside them. The focaccia has a golden top crust with a shiny, slightly oily texture, dotted with coarse salt and small rosemary leaves. The bread's inside is light and airy, with visible holes and a soft, pale cream color. The top crust has a crispy, slightly browned look, highlighting the baked texture and the herbs. The overall presentation is warm and inviting, set on a white marbled texture in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ½ cups (440 grams) all-purpose flour
1 ½ cups (360 ml) warm water (about 105°F/40°C)
2 ¼ tsp (one packet) active dry yeast
1 tsp granulated sugar
1 tbsp fine sea salt
¼ cup (60 ml) extra virgin olive oil plus more for drizzling
2–3 tbsp fresh rosemary sprigs, chopped
Coarse sea salt or flaky salt for sprinkling on top
Optional: 1-2 garlic cloves, finely minced
Optional: Kosher salt (can substitute for fine sea salt)
Optional: Herb variations such as thyme or oregano

Instructions

Step 1: In a small bowl, combine warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until frothy and bubbly.
Step 2: In a large mixing bowl, whisk together flour and fine sea salt. Pour in the yeast mixture and olive oil. Stir with a wooden spoon or dough whisk until the dough begins to come together; it will be sticky.
Step 3: Turn the dough onto a lightly floured surface and knead by hand for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5-6 minutes.
Step 4: Coat a clean bowl with olive oil, place the dough inside, and turn to coat all sides. Cover with a damp kitchen towel or plastic wrap. Let rise in a warm, draft-free spot for 1 to 1 ¼ hours or until doubled in size.
Step 5: Generously oil a half-sheet baking pan (about 13×18 inches). Gently transfer the dough to the pan and press and stretch it to fill the surface. Cover and let rise for another 30-40 minutes until puffy.
Step 6: Preheat the oven to 450°F (230°C). Using your fingertips, dimple the dough deeply all over to create pockets for olive oil.
Step 7: Drizzle 2-3 tablespoons of olive oil over the dough, letting it pool in the dimples. Sprinkle chopped rosemary and a pinch of coarse sea salt on top. Add minced garlic if using.
Step 8: Bake in the preheated oven for 20-25 minutes until the crust is golden brown and crispy.
Step 9: Remove from oven and let cool for 10 minutes before slicing to allow the crumb to set.

Tips & Variations

Do not rush the rising times; a slow rise develops better flavor and texture.
Use your fingertips, not nails, to dimple the dough to avoid tearing.
Generously oil the pan and the dough surface to achieve a crispy crust.
For a garlicky twist, add minced garlic to the dough or scatter on top before baking.
Substitute thyme or oregano for rosemary to vary the herb flavor.
Try adding grated Parmesan cheese on top for a savory variation.
For a gluten-free version, use a gluten-free bread flour blend in place of all-purpose flour.

Storage

Wrap cooled focaccia tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze in a zip-top bag for up to 3 months. To reheat, thaw at room temperature and warm in a 350°F (175°C) oven for 5-7 minutes to restore crispness.

How to Serve

The image shows three square pieces of focaccia bread stacked on a wooden board. Each piece has a golden-brown top layer with a slightly crispy and bubbly texture, sprinkled with coarse salt and fresh rosemary leaves. The inner layers are light beige with a soft, airy, sponge-like texture with small holes throughout. Below the bread is a bunch of fresh rosemary sprigs with green, needle-like leaves. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes. If using instant yeast, mix it directly with the flour without proofing. Use slightly less than active dry yeast and reduce rising time accordingly.

How do I get the focaccia extra crispy?

Generously oil your pan, dimple the dough deeply to hold olive oil, and bake at a high temperature (450°F/230°C). Baking on a preheated pizza stone or flipping the pan halfway through baking also helps achieve extra crispness.