Name: Italian Rosemary Focaccia
Prep time: 10 min
Cook time: 30 min
Total time: 24 h
Cuisine: Italian
Ingredients: 4 cups bread flour; 2 teaspoons kosher salt; 1 teaspoon instant yeast; 1 3/4 cups lukewarm water; 4 tablespoons olive oil, divided; flaky sea salt, to taste; fresh rosemary, to taste; optional cherry tomatoes; optional garlic

Why You’ll Love This Recipe

I love how this recipe requires no kneading, yet still delivers a bakery-quality result. The long, slow rise develops incredible flavor, and I can easily customize the toppings depending on what I have on hand. The texture turns out perfectly light inside with a slightly crisp crust, which makes it ideal for serving on its own or alongside meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups bread flour

2 teaspoons kosher salt

1 teaspoon instant yeast

1 3/4 cups lukewarm water

4 tablespoons olive oil, divided

flaky sea salt, to taste

fresh rosemary, to taste

optional cherry tomatoes

optional garlic

Directions

I start by mixing the bread flour, kosher salt, and instant yeast in a large bowl. Then I stir in the lukewarm water and 2 tablespoons of olive oil until I get a sticky dough.

I cover the bowl and let the dough rest at room temperature for 30 minutes. After that, I transfer it to the refrigerator and let it rise slowly for 18 to 48 hours.

When I’m ready to bake, I generously oil a 9×13-inch pan. I place the cold dough into the pan and gently stretch it toward the edges. I cover it again and let it rest at room temperature for 2 to 4 hours until it becomes puffy.

Next I preheat the oven to 425°F (220°C). Then I drizzle the remaining olive oil over the dough and press my fingertips into it to create dimples.

I sprinkle flaky sea salt and fresh rosemary on top, and sometimes I add cherry tomatoes or garlic. Then I bake it for 25 to 30 minutes until it turns golden brown and crisp. I let it cool slightly before slicing.

Servings and timing

I get about 12 servings from this recipe.
Prep time takes around 10 minutes, baking takes 30 minutes, and the total time is about 24 hours due to the slow fermentation.

Variations

I like to switch things up by adding sliced olives, caramelized onions, or even grated cheese on top. Sometimes I use whole wheat flour for part of the dough to give it a nuttier flavor. If I want a more aromatic version, I mix herbs like thyme or oregano along with the rosemary.

Storage/Reheating

I store leftover focaccia in an airtight container at room temperature for up to 2 days. If I want to keep it longer, I freeze it and reheat it in the oven. To reheat, I warm it in a 350°F oven for about 8–10 minutes to bring back the crisp texture.

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FAQs

Can I skip the long fermentation?

I can shorten the rise, but I notice the flavor and texture are much better with the long, slow fermentation.

Why is my dough so sticky?

I expect focaccia dough to be sticky because that helps create its airy texture. I just handle it gently and use oil to prevent sticking.

Can I use all-purpose flour instead of bread flour?

I can use all-purpose flour, but I find bread flour gives a better structure and chew.

How do I know when the focaccia is done?

I look for a deep golden color on top and crisp edges. The bottom should also feel firm when I lift it slightly.

Can I make this dough ahead of time?

Yes, I often leave it in the fridge for up to 48 hours, which actually improves the flavor.

Conclusion

I find this Italian rosemary focaccia to be one of the most rewarding breads to make with minimal effort. The combination of simple ingredients and slow fermentation creates a rich flavor and perfect texture every time. Once I try it, it easily becomes a staple in my baking routine.

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