Rosemary Focaccia

Name: Rosemary Focaccia
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 1/2 cups warm water; 2 1/4 tsp active dry yeast; 1 tsp sugar; 3 1/2 cups bread flour; 2 tsp salt; 5 tbsp olive oil, divided; 2 tbsp fresh rosemary leaves; Flaky sea salt, for topping

12 servings25 min prep25 min cookEasy

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The Story Behind It

The Tale of Rosemary Focaccia

Story updated September 18, 2026

Building on ancient Ligurian focaccia traditions, rosemary became one of the most iconic toppings, reflecting the herb's abundance in Mediterranean cooking and its pairing with olive oil—a defining flavor combination in Italian regional baking.

Ingredients

Scale:· 12 servings

1 1/2 cups warm water
2 1/4 tsp active dry yeast
1 tsp sugar
3 1/2 cups bread flour
2 tsp salt
5 tbsp olive oil, divided
2 tbsp fresh rosemary leaves
Flaky sea salt, for topping

Instructions

1Stir yeast and sugar into warm water; let sit until foamy.
2Stir in flour, salt, and 2 tbsp olive oil to form a wet dough.
3Let rise 1-2 hours, until doubled.
4Pour remaining oil into a sheet pan, spread the dough, and dimple with fingers.
5Press rosemary into the dimples, let rise 30 minutes, and sprinkle with sea salt.
6Bake at 425°F for 22-25 minutes, until golden.

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