If you’ve ever dreamed of biting into a soft, airy bread with crisp, golden edges bursting with fragrant rosemary and sprinkled with flaky sea salt, then you’re going to love this Easy Homemade Focaccia Bread with Sea Salt and Rosemary Recipe. It’s one of those magical breads that’s surprisingly simple to make yet delivers bakery-quality flavor and texture every single time. Whether you’re a beginner or an experienced baker, this recipe invites you into the cozy world of homemade Italian bread that’s perfect for sharing with family and friends or just enjoying with a good drizzle of olive oil.
Ingredients You'll Need
To whip up this Easy Homemade Focaccia Bread with Sea Salt and Rosemary Recipe, you’ll only need a handful of ingredients that are straightforward but essential. Each one plays a starring role in creating the perfect balance of flavor, texture, and that classic golden hue you want in good focaccia.
- Warm water (1¾ cups, 105° to 115°F): Activates the yeast and helps create a soft, pillowy crumb.
- Cane sugar (2 teaspoons): Feeds the yeast to get it perfectly foamy and bubbly.
- Active dry yeast (1 package, 2¼ teaspoons): The magic that makes the dough rise gloriously.
- All-purpose flour (500 grams or 4 cups): The foundation of your dough; provides structure without weighing it down.
- Sea salt (2 teaspoons): Adds essential savory flavor throughout the bread.
- Extra-virgin olive oil (6 tablespoons, plus more for handling): Creates that tender crumb, golden crust, and rich mouthfeel.
- Flaky sea salt (optional, for sprinkling): For that final delightful burst of texture and briny finish.
- Chopped fresh rosemary (optional, for sprinkling): Brings fragrant herbal notes that sing with every bite.
How to Make Easy Homemade Focaccia Bread with Sea Salt and Rosemary Recipe
Step 1: Proof the Yeast
Start by mixing warm water and cane sugar in the bowl of your stand mixer fitted with a dough hook. Sprinkle the active dry yeast on top, then stir gently. Let it sit for about 5 minutes until it becomes foamy—this is a good sign your yeast is alive and ready to work its magic. If it doesn’t foam, don’t hesitate to start again with fresh yeast for the best results.
Step 2: Mix the Dough
Add the flour and sea salt to the foamy yeast mixture. Begin mixing at low speed until the ingredients clump together into a shaggy dough. Then turn the speed up to medium and knead for about 5 minutes. Your dough should feel elastic and sticky, developing some stretch as it pulls away slightly from the sides of the bowl.
Step 3: First Rise
Brush a large bowl with 2 tablespoons of olive oil to prevent sticking. Using a spatula, scrape the sticky dough out of the mixer bowl into the oiled bowl. Lightly brush any oil sitting on the edges of the dough over its surface to keep it moist. Cover the bowl loosely with plastic wrap or a damp towel and let the dough rise in a warm spot until it doubles in size—this usually takes about 1 to 1½ hours.
Step 4: Shape and Second Rise
Grease a 9x13-inch baking dish with 2 tablespoons of olive oil. Remove the cover from the dough bowl and oil your hands well. Gently slide your hand under the edge of the dough and fold it into itself, continuing until it forms a rough ball. Transfer this dough ball to the prepared pan and turn it so every surface is coated in olive oil. Press the dough evenly to the edges, let it relax if it pulls back, then press again. Cover and let rise for another 45 minutes until doubled. Preheat your oven to 425°F about 30 minutes into this rise.
Step 5: Add the Final Touches and Bake
Remove the cover and drizzle the remaining 2 tablespoons of olive oil over the top. Oil your fingers and create those signature dimples by pressing gently into the dough all over, reaching down to the pan. Sprinkle flaky sea salt and chopped rosemary generously, if you like. Bake the focaccia for 20 to 30 minutes until a gorgeous golden brown crust develops, signaling that beautiful balance of crisp exterior and soft interior.
How to Serve Easy Homemade Focaccia Bread with Sea Salt and Rosemary Recipe
Garnishes
This focaccia is absolutely delicious on its own, but if you want to ramp it up a bit, try adding fresh herbs like thyme or oregano right before baking. A quick drizzle of balsamic glaze or a spread of whipped garlic butter makes it even more indulgent and inviting to your guests.
Side Dishes
Easy Homemade Focaccia Bread with Sea Salt and Rosemary Recipe pairs beautifully with Mediterranean dishes. Serve alongside a vibrant tomato and mozzarella salad, hearty minestrone, or a simple bowl of olive oil for dipping spiked with chili flakes and herbs. It also works as a delightful base for open-faced sandwiches.
Creative Ways to Present
For a festive touch, cut your focaccia into bite-sized squares and serve on a wooden board with small bowls of flavored olive oils or tapenades. You can also slice it horizontally and layer it with fresh mozzarella, roasted vegetables, and pesto for a creative focaccia sandwich that will steal the show at any gathering.
Make Ahead and Storage
Storing Leftovers
To keep your focaccia fresh, wrap it tightly in plastic wrap or store in an airtight container at room temperature. It will stay good for up to 2 days without losing much of its lovely texture.
Freezing
If you want to save your focaccia for later, freeze leftover slices wrapped individually in plastic wrap and then foil. Frozen focaccia can last for up to 3 months and still taste fantastic after thawing and reheating.
Reheating
Reheat your focaccia in a preheated oven at 350°F for about 10 minutes to refresh the crust’s crispness and warm the interior. Avoid microwaving if you want to maintain the bread’s delightful texture and flavor.
FAQs
Can I make this recipe without a stand mixer?
Absolutely! You can mix and knead the dough by hand, though it will take a bit more elbow grease. Just mix until the ingredients combine and knead on a floured surface for about 10 minutes until the dough is elastic and sticky.
What if I don’t have fresh rosemary?
Dried rosemary can be used in a pinch, but fresh rosemary provides the best fragrance and flavor intensity. If using dried, use it sparingly to avoid overpowering the bread.
Can I add other toppings to this focaccia?
Definitely! This Easy Homemade Focaccia Bread with Sea Salt and Rosemary Recipe is super versatile. Try sliced olives, cherry tomatoes, caramelized onions, or even grated Parmesan cheese for delicious variations.
How important is the temperature of the water?
Water temperature is key to activating the yeast properly. Too hot, and you risk killing the yeast; too cold, and it won’t activate well. Aim for the comfortable warmth of 105° to 115°F for best results.
Can I use bread flour instead of all-purpose flour?
Yes, bread flour will give your focaccia a slightly chewier texture thanks to the higher protein content. Either flour works well, so choose based on your preference or pantry staples.
Final Thoughts
There’s something incredibly rewarding about making your own bread, especially when it’s as reliably delicious as this Easy Homemade Focaccia Bread with Sea Salt and Rosemary Recipe. It’s a warm embrace in bread form, perfect for any occasion or just a comforting treat. So grab your ingredients, roll up your sleeves, and bake your way to golden, herby happiness—your taste buds will thank you!
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Easy Homemade Focaccia Bread with Sea Salt and Rosemary Recipe
- Total Time: 3 hours
- Yield: 8 to 12 servings
Description
Learn how to make classic focaccia bread with this easy recipe perfect for both beginners and seasoned bakers. The focaccia comes out soft and airy on the inside with crisp, golden edges. Traditionally topped with sea salt and fresh rosemary, this versatile bread can also be customized with your favorite toppings. Ideal as a side, snack, or for sandwiches, this focaccia showcases the beautiful texture and flavor of olive oil-enriched dough baked to perfection.
Ingredients
Liquid Ingredients
- 1¾ cups warm water (105° to 115°F)
- 6 tablespoons extra-virgin olive oil, plus more for your hands
Dry Ingredients
- 2 teaspoons cane sugar
- 1 (¼-ounce) package active dry yeast (2¼ teaspoons)
- 500 grams (4 cups) all-purpose flour
- 2 teaspoons sea salt
Toppings (Optional)
- Flaky sea salt
- Chopped fresh rosemary
Instructions
- Proof the yeast: In the bowl of a stand mixer fitted with a dough hook, stir together the warm water and cane sugar. Sprinkle the yeast on top and stir again. Let stand for 5 minutes until the yeast is foamy. If there's no foam, discard and restart with fresh yeast.
- Mix the dough: Add the flour and sea salt to the yeast mixture. Mix on low speed until a shaggy dough forms. Increase speed to medium and mix for 5 minutes until the dough is very elastic, sticky, and starts grabbing the sides of the bowl.
- First rise: Brush a large bowl with 2 tablespoons of olive oil. Using a spatula, transfer the sticky dough into the bowl. Lightly brush any olive oil pooled at the bowl's edge over the dough's surface with your fingers. Cover with plastic wrap or a damp towel and let rise until doubled in size, about 1 to 1½ hours.
- Prepare the baking dish and shape dough: Brush a 9x13-inch baking dish with 2 tablespoons olive oil. Uncover the dough, rub olive oil on your hands, and fold the dough into itself by sliding your hand under the edges until it forms a rough ball. Transfer the dough to the prepared dish and turn to coat in oil. Press the dough out to the edges of the pan, allow it to relax and pull away, then press again. Cover and let rise until doubled, about 45 minutes. Preheat the oven to 425°F about 30 minutes into this rise.
- Add oil, dimples, toppings and bake: Remove plastic wrap and drizzle remaining 2 tablespoons olive oil over dough. Rub olive oil on your fingers and create dimples across the surface, pressing through to the pan. Sprinkle with flaky sea salt and fresh rosemary if desired. Bake for 20 to 30 minutes until golden brown and crisp on edges.
Notes
- Make sure the water temperature is between 105°F and 115°F to activate the yeast without killing it.
- If yeast doesn’t foam during proofing, the yeast may be expired or water too hot/cold—start over with fresh yeast and correct water temperature.
- Brushing your hands with olive oil helps prevent sticking when handling wet dough.
- The dimpling technique before baking creates the classic focaccia texture and pockets to hold olive oil and toppings.
- You can customize toppings beyond rosemary and sea salt—try olives, cherry tomatoes, caramelized onions, or garlic.
- Focaccia is best enjoyed fresh but can be stored wrapped at room temperature for 2 days or frozen for longer storage.
- Prep Time: 40 minutes
- Cook Time: 20-30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
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