Homemade Rosemary Focaccia Recipe

Baking homemade rosemary focaccia bread is simple, satisfying, and absolutely delicious. This classic Italian-style bread works beautifully as a side, an appetizer for dipping, or sliced and used for hearty sandwiches.

There’s something magical about the smell of fresh bread baking in the oven. A rosemary focaccia fills the kitchen with warm, herb-scented aromas and produces a golden, tender loaf with the characteristic dimpled top. I like to bake a couple loaves on the weekend: one to enjoy with Sunday dinner and one to keep for sandwiches during the week. The texture is perfect for dipping into olive oil or holding up to robust sandwich fillings.

This recipe is a family favorite and comes from a simple, time-tested method that yields consistent results. It’s approachable for beginner bakers yet rewarding enough for anyone who appreciates homemade bread.

How to make focaccia bread from scratch

Below is a clear, step-by-step method to make two loaves of rosemary focaccia. Follow the recipe ingredients and detailed instructions in the recipe section for exact measurements and timing.

1. Proof the yeast: Combine active dry yeast, sugar, and warm water in a large bowl. Let it sit for about 10 minutes until the surface becomes foamy—this confirms the yeast is active.
2. Mix the dough: Add all-purpose flour, salt, black pepper, Italian seasoning, most of the chopped rosemary, and butter to the yeast mixture. Stir until the ingredients come together into a shaggy dough.
3. Knead: Turn the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
4. First rise: Lightly oil a large bowl, place the dough inside, cover with a clean towel or plastic wrap, and allow it to rise until doubled in size—about 1 hour and 30 minutes depending on room temperature.
5. Shape: Divide the risen dough in half, shape into two ovals, and place them on a baking stone or parchment-lined baking sheet. Use your fingertips to make the characteristic dimples across the surface.
6. Bake in two stages: Bake at 400°F (205°C) for 10 minutes, remove, brush with olive oil, and top with the remaining chopped rosemary. Return to the oven and bake another 10 minutes or until golden brown and cooked through.

How to store and reheat

Store leftover focaccia wrapped in foil or plastic wrap at room temperature for 2–3 days. For longer storage, slice and freeze the bread in an airtight container or heavy-duty freezer bag for up to one month; thaw at room temperature before reheating.

Focaccia can be enjoyed warm or at room temperature. If serving with flavored olive oil for dipping, warm the bread first—this brings out the aroma and softens the crumb. To refresh leftover focaccia, preheat the oven to 350°F (175°C) and warm the bread for about 5 minutes, or toast slices briefly for sandwiches or paninis.

What to serve it with

Rosemary focaccia is versatile. Serve it alongside soups, stews, and pasta dishes, or use it as the base for delicious sandwiches and paninis. It pairs wonderfully with flavored olive oil for dipping, soft cheeses, roasted vegetables, and robust meats. For sandwiches, slice the loaf horizontally and fill with pesto, grilled vegetables, roasted meats, fresh greens, or melted cheese.

Try it with steak or roast beef for a hearty panini, or keep it simple with olive oil, balsamic, and a sprinkle of sea salt. The herb-scented crust elevates even the most straightforward pairings.

Soup recipes to serve it with

Focaccia is ideal for dipping into hearty and creamy soups. Try it with roasted tomato soup, creamy vegetable soups, or Italian-style soups. Popular pairings include butternut squash soup, tomato-based soups, and braised meat or meatball soups. The bread soaks up broth and sauces without falling apart.

• Chai-Spiced Butternut Squash Soup (or other squash soups)
• Greek-style Turkey Soup
• Roasted Tomato Soup
• Sweet Potato Soup
• French Onion Meatball Soup
• Acorn Squash Soup
• Classic Meatball Soup
• Hearty Potato Soup