This easy Rosemary Focaccia Bread recipe is easy to make and ready in under an hour so you can have fresh, warm bread with dinner tonight! Or use it to create thick, hearty sandwiches for lunch the next day!
Wanting to learn to make bread but feeling intimidated? Be sure you also check out my Roasted Garlic & Rosemary No Knead Artisan Bread, Soft Garlic Parmesan Homemade Breadsticks, and Sweet Molasses Brown Bread!
Rosemary Focaccia Bread
The olive oil coating the bottom of the pan gives an amazing, crunchy texture to the crust of this Easy Rosemary Focaccia bread while the butter drizzled over the top creates pockets of yummy, buttery goodness, highlighted with a generous sprinkle of coarse salt. If you are looking for an easy focaccia bread recipe, this is it!
Paul's cousin's wife introduced me to this amazingly delicious and easy rosemary focaccia bread recipe. It's one of those foods that bring to mind memories of dinners with extended family for holidays or Sunday evenings.
Maren would bring this bread piping hot from the oven and it was all any of us could do not to start cutting off pieces of it before sitting down to eat the meal. I love how simple, basic ingredients can make something so satisfying.
You can whip up this easy focaccia bread in less than an hour and have warm, savory bread to serve with Sunday dinner or soup or a salad. I love using fresh herbs whenever I can and the rosemary sprinkled over the top before baking gives such a wonderful, distinctive flavor to this bread.
And it's even better when the rosemary is fresh out of Paul's aunt's garden. We are in the middle of redoing the landscaping around our fixer-upper of a house and rosemary is one of the plants that I definitely intend on planting. I love that it is both decorative and functional!
If you love making homemade bread, be sure to give these Cheesy Garlic Mozzarella Swirl Rolls a try! Or check out this Roasted Garlic & Rosemary No Knead Artisan Bread that is to die for with a crusty, golden brown crust and soft inside!
How to make rosemary focaccia bread
- In a bowl of hot water, proof your yeast with 1 tablespoon of sugar until it becomes foamy. Combine the flour, remaining tablespoon of sugar, and the salt. Add it into the proofed yeast and stir. Knead for 3-5 minutes until the dough is smooth. (The dough will still be sticky). Cover the bowl and let the dough rise for 20 minutes.
- Prepare a 9x13" baking dish by coating it with 2 tablespoons of olive oil. Gently spread the dough into the pan. You want to push the dough into the corners of the pan with your fingers and poke the top gently with your fingers to create small craters. Then drizzle the melted butter on the bread and sprinkle it with rosemary and salt.
- Bake at 375 degrees for 15-20 minutes, until the top starts to turn a light golden brown. Serve warm.
Can you eat focaccia cold?
Unlike other thick bread or crusts that can taste great warm or cold, focaccia is one of those “best served warm” bread. Eating it cold is okay, but you may notice that the texture feels staler and less enjoyable.
How long will focaccia stay fresh?
After eating your focaccia bread, store any uneaten bread in plastic wrap for up to 2 days at room temperature. You can reheat it in your oven at 375 degrees for about 10 minutes. Another option is to freeze your focaccia bread in an airtight container for up to 1 month.
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Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Easy Rosemary Focaccia Bread
- 1 ½ cups hot water
- 1 Tablespoon yeast
- 2 Tablespoons sugar divided
- 3 cups flour
- 1 teaspoon salt
- 2 Tablespoons olive oil
- ¼ cup butter melted
- 1-2 teaspoons fresh rosemary coarsely chopped
- ¼ teaspoon coarse salt
- Proof yeast in bowl with the hot water and 1 tablespoon of the sugar until foamy. Combine the flour, remaining 1 tablespoon of sugar, and the salt. Stir in the proofed yeast and knead for 3-5 minutes, until smooth. Dough will be sticky. Cover and let the dough rise for 20 minutes.
- Prepare a 9x13" baking dish by coating with 2 tablespoons of olive oil. Gently spread the dough into the pan, pushing it into the corners with your fingers and poking it gently with your fingers to create small craters over the top. Drizzle the melted butter of the bread and sprinkle with rosemary and salt.
- Bake at 375 degrees for 15-20 minutes, until the top starts turning a light golden brown. Serve warm.