Rosemary Focaccia
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I came across today’s recipe over at Prudence Pennywise, and I’m so glad I gave it a try—it’s a wonderfully simple and delicious rosemary focaccia bread that’s now a favorite in my kitchen. The dough comes together easily, and you can even swap half the white flour for whole wheat if you want a heartier texture. I stuck with all white flour this time, and it turned out beautifully light with just the right chew.
I’ll admit, I was a little skeptical about the black pepper—both in the dough and sprinkled on top. It’s not something I’d normally associate with focaccia, but let me tell you, it works. The pepper adds a subtle warmth that complements the rosemary perfectly, giving the bread a savory depth that surprised me in the best way.
One of the best parts? You can make the dough ahead of time—just mix it up the night before, let it rest in the fridge, and it’s ready to bake the next evening. That little bit of planning makes it perfect for busy days or when you want fresh bread without the fuss. I’ll definitely be making this one again!
Ingredients for Rosemary Focaccia Bread Recipe
- RAPID RISE YEAST (I USE SAF)
- SUGAR
- WARM WATER
- EXTRA-VIRGIN OLIVE OIL
- BLACK PEPPER AND SALT
- DRIED OR FRESH ROSEMARY
- ALL-PURPOSE FLOUR
- PARMESAN CHEESE
Instructions for Rosemary Focaccia Recipe
Make the Dough: In a large mixing bowl, combine the yeast, sugar, warm water, olive oil, black pepper, salt, rosemary, and half of the flour. Stir it all together with a wooden spoon until mostly incorporated. Shortcut alert: If you’re using a stand mixer (like my trusty KitchenAid), you can toss in all the flour from the start and let the mixer do the work with the dough hook—such a time-saver!
Knead and Rise: Gradually add the remaining flour, kneading the focaccia dough with your hands until it’s soft and slightly tacky. Continue kneading for about 5 minutes until smooth. Cover the bowl with a damp towel and let the dough rise in a warm spot for 1 hour, or until doubled in size. Tip: Want to make things ahead? You can prep the dough up to 24 hours in advance—just cover it tightly with plastic wrap and store it in the refrigerator overnight.
Shape and Preheat: Preheat your oven to 425°F (220°C). Lightly oil a rimmed baking sheet or line it with parchment paper. Gently press the dough into a rough 12-inch circle. Don’t stress about perfection—rustic is part of the charm.
Add Toppings: Use your fingertips to dimple the surface of the dough all over—those little pockets will help hold the toppings. Drizzle generously with olive oil on top of the dough, then sprinkle on your favorite grated cheese, a bit more rosemary, and a final touch of cracked black pepper.
Bake and Serve: Bake for 15–20 minutes, or until the focaccia is puffed, with a golden crust, and is lightly crisped at the edges. Let it cool slightly before cutting into wedges and serving. Perfect warm, and just as tasty at room temp.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! You can prepare the dough up to 24 hours in advance. Just cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, let it come to room temperature before shaping and topping.
Can I use whole wheat flour instead of all white flour?
Definitely, you can substitute up to half of the white flour with whole wheat flour for a nuttier flavor and heartier texture. Using all whole wheat may result in a denser bread, so a 50/50 blend is a nice balance.
What kind of cheese works best for topping?
Grated parmesan, asiago, or mozzarella are all great choices. Parmesan adds a salty bite, while mozzarella gives a melty finish. You can also skip the cheese for a dairy-free version.
Can I freeze focaccia bread?
Yes! Once baked and cooled, wrap it tightly in foil and store in a freezer-safe bag. It’ll keep for up to a month. Reheat in a 325°F oven for 5–10 minutes to revive the texture.
What other herbs can I use besides rosemary?
Thyme, oregano, sage, or basil all work beautifully. You can mix and match or use dried herbs if fresh ones aren’t available—just reduce the quantity slightly since dried herbs are more potent.
What should I serve with rosemary focaccia?
It pairs wonderfully with soups like minestrone or tomato basil, pasta dishes, or even as a base for sandwiches. It’s also perfect on a charcuterie board with cheeses, olives, and dips.
FOR MORE RECIPES LIKE THIS, TRY:
Rosemary Focaccia
Real Mom Kitchen
Equipment
Ingredients
- 2 tsp rapid rise yeast I use SAF
- 1 tsp sugar
- 1 cup plus 2 tablespoons warm water think baby bottle warm
- 1 Tbsp olive oil
- ½ tsp black pepper I only did 1/4
- 1 tsp salt
- 1 tsp dried rosemary chopped, or 1 tablespoon fresh (I used dry)
- 3 cups flour Prudy uses half whole wheat, I did all white
For Top:
- 2-6 Tbsp olive oil I only used 2 Tbsp
- ¼ cup to 3/4 cup Parmesan cheese
- additional chopped dried or fresh rosemary Again I used dry
- black pepper
Instructions
- In a large bowl, combine yeast, sugar, water, olive oil, pepper, salt, rosemary and half of the flour. Stir with a wooden spoon. (Alternately, if you have a free standing mixer, put in all of the flour and let the machine do the work. I used my Kitchen Aid)
- Work in the remaining flour, using your hands and kneading when necessary. Knead dough for five minutes. Cover and let rise for one hour. (The dough can be made up to 24 hours in advance. Cover with saran wrap and store in fridge.)
- Preheat oven to 425 degrees. Press dough into a 12 inch circle. Don’t worry about being perfect; you’re going for rustic Italian here.
- Press the dough all over with your fingertips to make indentations. Cover dough with olive oil, cheese, rosemary and black pepper. Bake for about 15-20 minutes, or until puffed and golden brown. Cut into wedges and serve.
