Rustic Rosemary Olive Oil Focaccia

There’s something about homemade bread that slows a house down in the best way.
The scent of rosemary, olive oil, and warm bread drifting through the kitchen feels comforting in a way that’s hard to explain. This rustic focaccia is soft in the center, golden around the edges, and finished with flaky sea salt and fresh rosemary.

It’s simple enough for a quiet weekend afternoon, but beautiful enough to set out on the table when family gathers around it.

Rustic Rosemary Olive Oil Focaccia

Ingredients

Dough

• 4 cups bread flour
• 2 ¼ teaspoons instant yeast
• 2 teaspoons sea salt
• 1 ¾ cups warm water
• ¼ cup olive oil

Topping

• 3 tablespoons olive oil
• 2–3 fresh rosemary sprigs
• Flaky sea salt
• Fresh cracked black pepper (optional)

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, combine the flour, yeast, and sea salt.

Pour in the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. The dough will feel sticky — that’s exactly what you want for soft focaccia.

Cover the bowl with a towel and let rise in a warm spot for 1 to 1½ hours, or until doubled in size.

Step 2: Prepare the Pan

Generously coat a 9×13 baking pan with olive oil.

Transfer the dough into the pan and gently stretch it toward the corners. If the dough pulls back, let it rest for 10 minutes and try again.

Cover loosely and allow it to rise again for about 30–40 minutes.

Step 3: Add the Toppings

Preheat the oven to 425°F.

Drizzle olive oil over the surface of the dough. Using your fingertips, gently press dimples all across the top.

Scatter fresh rosemary over the dough and finish with flaky sea salt and cracked pepper if desired.

Step 4: Bake

Bake for 22–26 minutes, or until golden brown on top and crisp around the edges.

Allow the focaccia to cool slightly before slicing. Serve warm with olive oil for dipping, alongside soup, or simply on its own.

Notes

• For deeper flavor, let the dough rise overnight in the refrigerator.
• Fresh rosemary gives the best flavor and aroma.
• This bread is especially good served warm the day it’s baked.