Rosemary Focaccia

Rosemary Focaccia

Rosemary focaccia is a popular and beloved bread that is enjoyed around the world. It is a type of Italian flatbread that is made with flour, water, yeast, and other ingredients, and it is often flavored with rosemary, a fragrant and flavorful herb.

The origins of focaccia can be traced back to ancient Rome, where it was a popular food that was enjoyed by all classes of society. Over time, focaccia has evolved, and various types of focaccia have been developed to suit changing tastes and preferences.

Today, rosemary focaccia is a popular and beloved bread that is enjoyed in many countries around the world. It is often served as a side dish or a snack, and it is a popular choice for people who are following a vegetarian or vegan diet, as it is a good source of protein, fiber, and other nutrients.

There are many ways to make rosemary focaccia a healthy option. For example, you can use whole grain flour instead of white flour, and you can use olive oil instead of butter to add flavor and moisture to the bread. You can also add other nutritious ingredients, such as vegetables, nuts, and seeds, to the dough to boost the nutritional value of the bread. Overall, rosemary focaccia is a popular and beloved bread that can be enjoyed in a variety of healthy ways.


Course Breads
Prep Time 30 minutes
Cook Time 30 minutes
Servings 12
Author N. J. Sorensen, RDN


  • 1 cup warm water
  • 2 ½ teaspoons yeast
  • 6 tablespoons olive oil
  • 5 cups all-purpose flour
  • 2 teaspoons salt
  • 3 tablespoons rosemary fresh — chopped
  • 1 cup milk
  • 2 teaspoons kosher salt


  • Stir together 1 cup warm water, 3 tablespoons olive oil, and yeast in bowl of mixer and let stand until creamy, about 5 minutes. With the paddle attachment, add warmed milk, flour, salt, 2 tablespoons rosemary and beat at medium speed until a dough ball forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, about 4 to 5 minutes. Transfer to a lightly oiled large bowl, turn dough to coat, let rise, covered with plastic wrap, until double in size, 1 – 1 ½ hours. Spread generous amount of olive oil on 15 x 10 inch baking pan. Turn dough out of the bowl onto the pan and using your fingers pat and press the dough until the dough reaches the edges of the pan. Allow dough to rise again until double in bulk, about 1 hour. Fifteen minutes before baking, preheat oven to 450° degrees. Stir together rosemary and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.