Soft, flavorful and incredibly delicious, this Rosemary Focaccia Bread is a great side dish to serve with any of your favorite meals.

One slice of the Rosemary Focaccia Bread on white plate topped with olive oil and rosemary with salt and more bread in background.

I’m 100% a huge bread fan, so many different breads. But when it comes to focaccia, I can never resist.

This has been ongoing since I was a teenager when I would go to the bakery portion of the grocery store and grab some of the various flavors of freshly baked focaccia.

But did you know that it is super easy to make at home? Do not be scared at making bread, yeast is really easy to use.

This Rosemary Focaccia Bread is brushed with olive oil, sprinkled with rosemary and sea salt that gives every bite so much flavor.

Like I said, it goes great with any of your favorite main dishes, it makes the perfect side dish that you will want to make over and over.

If you are looking for your new favorite bread, you cannot go wrong with this Rosemary Focaccia Bread.

Some of our other favorite bread type recipes that we have on our site include: Homemade Bagels, Copycat Pizza Hut Cheese Sticks and Cornbread Muffins.

Finished Rosemary Focaccia Bread on cooling rack topped olive oil and rosemary.

WHY THIS RECIPE WORKS:

With easily accessible ingredients, this is a breeze to throw together.
The rosemary is the perfect flavor that compliments this bread.
This recipe goes great with any of your favorite main dishes.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

Bread flour
Warm water
Olive oil
Granulated sugar
Instant dry yeast
Salt
Olive oil
Fresh rosemary leaves
Sea salt flakes

Ingredients needed to make Rosemary Focaccia Bread.

HOW TO MAKE ROSEMARY FOCACCIA BREAD, STEP BY STEP:

Place the bread flour, warm water, olive oil, sugar, yeast and salt into the bowl of a stand mixer.
Using a dough hook attachment, knead the dough on the lowest speed for 6 minutes.
Spray a large bowl with non-stick cooking spray and transfer the dough into that bowl, cover with plastic wrap and place in a warm area for 1 hour, or until the dough has doubled in size.
Punch the dough down to release the built-up air.
Spray a 9×13-inch baking pan with non-stick cooking spray and press the dough evenly into the pan.
Cover, and set in a warm area for 30 minutes, or until roughly doubled in size once again.
While bread is rising, preheat the oven to 425 degrees F.
Use your fingers to create dimples over the surface of the dough. Brush the dough with the olive oil, and sprinkle over the rosemary leaves and sea salt flakes,
Place in the oven and bake for 20 minutes, or until golden and cooked through.
Remove from the oven and place the focaccia (dimple side up) onto a wire cooling rack before slicing and serving.
You can brush with more oil and sprinkle with more rosemary and salt if desired.

Step by step photos on how to make Rosemary Focaccia Bread.

CAN I TOP THIS WITH ANY OTHER TOPPINGS?

Yes! If you want to add a little bit more flavor to your Focaccia Bread you can add some other ingredients to the top. Some that we love include:

Other various herbs
Olives
Sun-dried Tomatoes
Various Cheeses
Red Onions
Spinach

These are just some of our other favorite things to add from time to time. Use what you like.

CAN I USE ANOTHER YEAST?

We have not tested this recipe with bread or instant yeast, so I cannot say how it would turn out.

We have had great results using instant dry yeast with this recipe and it is what we prefer to use.

HOW WARM SHOULD MY WATER BE?

One thing with working with yeast that you have to be conscious about is the warmth of your water.

We recommend your water be between 105-110 degrees F. This is just warm enough to activate the yeast and not kill it.

CAN I USED DRIED ROSEMARY?

If you have everything on hand for this Rosemary Focaccia Bread and do not want to head out to the store, you can use dried rosemary.

Use as little or as much as you’d like. Usually you will use 1 teaspoon dried to every Tablespoon fresh used.

Close up of one cut slice of bread out of the finished bread on cooling rack.

HOW TO STORE:

This can be stored in an airtight container at room temperature where it will keep for up to 3 days.

You can also freeze this bread. Wrap in plastic wrap and then foil and place in freezer. This will keep for up to 3 months.

To defrost, remove to the countertop until thawed, you can reheat slightly in the microwave if desired.

TIPS AND TRICKS:

Make sure you are using active dry yeast for this recipe.
We always use bread flour, do not use all-purpose.
Use as much or as little rosemary and sea salt for your flavor preference.
You can add other toppings if desired, see above on ideas.
Make sure your water is between 105-110 degrees F so it activates the yeast and doesn’t kill it.
You can brush with more oil and top with more rosemary and sea salt after baking if desired.
Make sure you are letting your dough right twice.
Dried rosemary can be used in place of fresh.

Stacked slices of bread on white plate with salt, rosemary and remaining bread behind plate.

Are you one of those people that can’t resist a good bread? Then you need to make a batch of this Rosemary Focaccia Bread ASAP!

If you like this recipe you might also like:

Soft Garlic Breadsticks
White Bread
Crescent Rolls
Copycat Cheesecake Factory Brown Bread

If you’ve tried this ROSEMARY FOCACCIA BREAD or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!