Rosemary Focaccia

5 from 42 votes

Homemade rosemary focaccia with sea salt makes the perfect side dish for any meal. This no-knead focaccia recipe only requires 7 ingredients!

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Fresh rosemary and tangy sea salt come together for a delicious and easy homemade focaccia recipe. This no-knead focaccia will have your house smelling amazing and your tastebuds thanking you! Plus, it cooks in a skillet, so you don’t have to worry about using multiple dishes. This recipe is perfect for a casual get-together or a dinner party. Your guests will be amazed at how tasty and elegant this simple focaccia bread can be!

Focaccia in skillet cut into 8 slices with one slice flipped over to show texture.
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If you’ve never made focaccia before, don’t worry. This recipe is easy to follow and doesn’t require any special skills or ingredients. Just make sure you have fresh rosemary on hand, as it really makes this bread shine.

What is focaccia bread?

Focaccia is a type of flatbread that originates from Italy. It’s typically made with flour, water, olive oil, salt, and yeast. Herbs and other seasonings, like rosemary and sea salt, are often added to focaccia dough to give it flavor. Once the dough is prepared, it’s typically baked in a baking dish or pan until it’s golden brown and cooked through.

why you’ll love this no-knead focaccia

  • Easier than you think! For real – you just need to mix the dough, let it rise, and pop it in the oven. This is actually a fail-proof method that will come out with perfect results every time!
  • Made in a skillet. The cast iron skillet creates the best crispy edges for the focaccia, and nothing sticks to the pan!
  • Homemade fresh bread. Need I say more? There’s nothing like the smell of fresh bread baking in your oven.
  • So versatile. This focaccia can be enjoyed as is, or used as a base for other dishes. Try it topped with grilled vegetables, roasted tomatoes, or even some sliced fruit with a simple syrup drizzle for a sweet version!

Ingredients to make Rosemary Focaccia

  • Bread flour: There is a difference between bread flour and all-purpose flour. Bread flour has a higher protein content, which helps to produce a chewier focaccia. If you don’t have bread flour on hand, you can use all-purpose flour, but your focaccia will be less chewy.
  • Fresh Rosemary: This is a key ingredient in this recipe, so don’t skip it! If you don’t have fresh rosemary, you could try using dried rosemary, but the flavor won’t be as strong.
  • Yeast: This recipe uses instant yeast, also called rapid-rise yeast. You can use active dry yeast, but you’ll need to proof it first. To proof, the yeast, combine it with sugar and lukewarm water and let it sit for about five minutes until it’s foamy. If it doesn’t get foamy, your yeast is no longer active, and you’ll need to start over with new yeast.
  • Water: You’ll need lukewarm water for this recipe to activate the yeast. If the water is too hot, it will kill the yeast. Too cold, and the yeast won’t be activated. I like to use a kettle, but if you’re worried, check the water temp with a thermometer, and as long as it’s in between 105°F to 115°F, you should be in the clear.
  • Olive oil: This recipe calls for both olive oil in the dough and for brushing on top of the focaccia before baking. You can use any type of olive oil that you like. I prefer to use a light olive oil because it has a milder flavor.
  • Salt: Course, sea salt, or flaky salt is best for this recipe. You’ll use salt in the dough as well as for sprinkling on top of the focaccia before baking.
Ingredients for recipe in individual bowls.

How to make Focaccia

  1. Combine olive oil with the flour, water, instant yeast, and salt in a bowl. With the paddle or hook attachment, beat at high speed until well combined and sticky.
  2. Transfer the batter to the prepared cast iron skillet and spread it out with your fingers to reach the edges of the skillet. Cover it and let it rise at room temperature until it doubled in size.
  3. When the dough has risen, preheat the oven.
  4. Gently poke the dough all over with your fingers.
  5. Drizzle it with the remaining olive oil, and sprinkle it with the flaky sea salt and fresh rosemary.
  6. Bake the bread until it’s golden brown. Allow the bread to cool, then cut as desired.
6 images collage on how to make recipe in cast iron skillet.

Tips for making homemade focaccia

  1. Check your yeast. Make sure you are using fresh instant yeast. Yeast isn’t something that lasts forever or something that you want to use expired. So if you’re not sure how old your yeast is, it’s best to start with a new package.
  2. Ensure proper rise. Like many yeast breads, it’s important to determine if the bread is ready to be baked not based on the time, but based on whether the dough has risen.
  3. Set the bread to rise somewhere warm. On a sunny day, I like placing the dough to rise next to a large window. Other days, I may keep it in the microwave or oven (without turning them on) or even in the laundry room when I have a load in the dryer warming up the room. This will help ensure the focaccia rises properly.
  4. Drizzle extra oil for the most golden crust. The amount of tablespoon indicated is for the dough and also for drizzling on top. Based on the shape of the pan you’re using, though, you may need to drizzle more on top.

popular substitutions & additions

  • Fold the rosemary into the dough. For a more pronounced rosemary flavor, you can chop up some extra rosemary and fold them into the dough.
  • Play with seasoning and spices. The base recipe of the focaccia is pretty straightforward, but there are endless possibilities for how you can flavor it. Try adding other herbs like thyme or oregano. Or add garlic, sun-dried tomatoes, olives, or Parmesan cheese. Really, the sky’s the limit!
  • Make a dessert version. If you want a sweeter focaccia, you can add some honey or sugar to the dough. Or top it with fresh fruit and a simple syrup after baking.
Recipe cooked in skillet with one piece turned on side.

what to serve with your homemade focaccia

You eat focaccia as you would garlic bread. I love serving it as a side next to a salad or main meal, but I also love using it as a dipper for some recipes. Try it with:

how to store & reheat rosemary and sea salt focaccia

This focaccia is best served fresh, but will last for a day or two stored in an airtight container at room temperature. If you want to reheat it, pop it in the oven for about five minutes at 350°F until warmed through.

how long will focaccia last in the fridge?

To extend its shelf life, you can store focaccia in the fridge for up to 5 days.

can i freeze focaccia bread?

Yes! Focaccia freezes well for up to three months. Thaw overnight in the fridge and reheat in a 350°F oven for about five minutes until warmed through.

Frequently asked questions

Is focaccia dough the same thing as pizza dough?

No, focaccia dough is not the same as pizza dough. Focaccia dough is made with more yeast than pizza dough, which results in a dough that is softer and more bready. Pizza dough is made with less yeast and has a chewy texture.

Can I make focaccia without yeast?

No, you cannot make focaccia without yeast. Yeast is what helps the bread to rise, so it’s essential for this recipe.

Why do we add dimples to the focaccia bread?

Dimples help the focaccia hold onto more olive oil, which results in a more moist and flavorful bread. It also releases trapped air from the rising process helping to keep this bread flat. Plus, it just looks pretty!

Close up of Focaccia in skillet cut into triangles.

This easy, no-knead homemade rosemary focaccia with sea salt is a delicious and simple bread to make. Whether you’re looking for a new side dish to serve at your next dinner party or want something to dip in your favorite sauce, this recipe is perfect! Plus, it’s versatile and can be tailored to your own taste preferences. So get creative and have fun with it!

If you have any questions, feel free to leave them in the comments below, and I’ll be happy to answer them. Enjoy!

More easy bread recipes:

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Rosemary Focaccia

Homemade rosemary focaccia with sea salt makes the perfect side dish for any meal. This no-knead focaccia recipe only requires 7 ingredients!
5 from 42 votes
Servings 8 pieces
Course Side Dish
Calories 292
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes



  • Grease an 11″ cast iron skillet with 1 tablespoon olive oil.
  • Combine 3 tablespoons of the olive oil with the flour, water, instant yeast and salt in the bowl of an electric mixer. With the paddle or hook attachment, beat at high speed until well combined and sticky, about 1 minute.
  • Transfer the batter to the prepared cast iron skillet and spread it out with your fingers to reach the edges of the skillet. Cover it and let it rise at room temperature until doubled in size, about 1 hour.
  • When the dough has risen, preheat the oven to 375°F. Gently poke the dough all over with your index finger.
  • Drizzle it with the remaining 2 tablespoons olive oil, and sprinkle with the flaky sea salt and fresh rosemary.
  • Bake the bread until it’s golden brown, 25 to 30 minutes. Allow the bread to cool for 5 minutes, then cut as desired.


Tip: Don’t skimp on the olive oil. The olive oil helps the focaccia brown on top. You don’t want to drown the bread, either. When in doubt, use a pastry brush and brush on oil instead of drizzling. 


Calories: 292kcal, Carbohydrates: 40g, Protein: 7g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Sodium: 803mg, Potassium: 61mg, Fiber: 1g, Sugar: 1g, Vitamin A: 8IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Italian
Course: Side Dish

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  1. Would you please come t on the “1 1/2 tsp Italian eggplant” in the recipe? Italian herbs maybe??. Thanks very much for the recipes.

    1. Hi Linda, thanks so much for pointing that out! It’s actually supposed to be 1 1/2 tsp of flaky sea salt! Lol, what a blooper! I am not sure what happened or how eggplant even got added to the mix. You can still use Italian seasoning if you’d like, though!