You know that scent that stops you in your kitchen doorway? Warm olive oil, toasted rosemary and that tender, pillowy crumb—that's the pull of rosemary focaccia bread. Whether you're pulling apart little squares for a weeknight dinner or building a sandwich for a picnic, these recipes put that herby, fragrant loaf front and center.
Inside you'll find 22 variations of rosemary focaccia bread—from classic olive-and-sea-salt to cheesy, stuffed, whole-grain, and gluten-free takes. Recipes include exact temps, proofing times, and tips to avoid soggy middles and dense crumb. I use my KitchenAid stand mixer for hands-free dough kneading, but you can mix by hand or with a dough hook.
Grab a heavy-duty baking sheet or a rimmed pan and let’s get the dough rising. Bookmark or pin your favorites—this collection will keep your oven warm and your table fragrant.
1. Classic Rosemary Focaccia Bread
This is the rosemary focaccia bread everyone remembers—crisp edges, deep dimples and a soft, open crumb. The flavor is simple: good olive oil, flaky salt and fragrant rosemary. It’s perfect for sandwiches or as a side for stews and salads. Home bakers who love tactile dough will enjoy pressing the dimples and brushing the oil.
Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 1 1/2 cups (360 ml) warm water (100–110°F)
- 2 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/4 cup (60 ml) extra-virgin olive oil, plus more for drizzling
- 2 tbsp chopped fresh rosemary, plus sprigs for topping
- Flaky sea salt for finishing
- Optional: 1 tbsp olive tapenade or olives
Instructions
- In a bowl, dissolve 2 tsp yeast and 1 tbsp sugar in warm water; let sit 5–10 minutes until foamy.
- In a large bowl combine flour and 2 tsp salt. Make a well and pour in yeast mixture and 1/4 cup olive oil.
- Stir until a shaggy dough forms. Knead for 6–8 minutes by hand or 4–5 minutes with a dough hook on your KitchenAid stand mixer until smooth and slightly sticky.
- Place dough in an oiled bowl, cover, and proof 1–1.5 hours at room temperature until doubled.
- Oil a 9×13-inch rimmed baking sheet or a heavy-duty baking sheet. Press dough into pan stretching gently to corners.
- Cover and rest 30 minutes. Preheat oven to 450°F (230°C).
- Dimple the dough with fingertips, drizzle generously with olive oil, scatter chopped rosemary and finish with flaky sea salt.
- Bake 18–22 minutes until golden and edges crisp. A light tap should sound hollow.
- Cool 10 minutes on a rack before slicing with a serrated bread knife.
How to Serve It
Serve warm, brushed with a little extra olive oil and extra rosemary. Garnish with lemon zest for brightness. Pair with a simple tomato salad or roast chicken. Store leftover slices in an airtight container at room temperature up to 2 days; reheat in a 350°F oven for 8 minutes to crisp edges.
2. Garlic-Rosemary Focaccia Bread
If you love a garlicky aroma, this garlic-rosemary focaccia bread is for you. Roasted garlic gives a sweet, mellow note, while fresh rosemary adds piney brightness. It’s soft inside with a crisp bottom and is ideal for serving with soups or as an appetizer.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water (100–110°F)
- 2 1/4 tsp instant yeast (one packet)
- 2 tsp sugar
- 2 tsp fine sea salt
- 1/3 cup (80 ml) olive oil, divided
- 1 head roasted garlic, cloves mashed
- 2 tbsp chopped fresh rosemary
- Flaky sea salt to finish
- Optional: cracked black pepper
Instructions
- Whisk yeast and sugar into warm water; wait 2–3 minutes if using active yeast or combine directly if instant yeast.
- Mix flour and salt in a bowl. Add water mixture and 1/4 cup olive oil; stir until combined.
- Knead 5–7 minutes until elastic; rest 1 hour covered until doubled.
- Roast whole garlic at 400°F (205°C) for 30–35 minutes until soft; cool and mash cloves.
- Spread dough on oiled pan. Press in mashed roasted garlic and chopped rosemary, dimple with fingers.
- Drizzle remaining olive oil and sprinkle flaky salt. Let rest 20–30 minutes.
- Bake 425°F (220°C) for 18–22 minutes until golden.
- Cool slightly on a cooling rack before slicing.
How to Serve It
Serve with marinated olives and a drizzle of chili oil. Use for bruschetta or dipped in balsamic. Store cooled slices in an airtight container up to 3 days; refresh in oven for 5–8 minutes.
3. Olive and Rosemary Focaccia Bread
Briny Kalamata olives add salty bites against fragrant rosemary in this olive and rosemary focaccia bread. The combination is savory and a little rustic—perfect for cheese boards or as a sandwich base.
Ingredients
- 3 1/4 cups (390 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp active dry yeast
- 1 tbsp honey
- 2 tsp fine sea salt
- 1/3 cup (80 ml) olive oil, plus extra
- 3/4 cup pitted Kalamata olives, halved
- 2 tbsp chopped fresh rosemary
- Flaky sea salt for finishing
Instructions
- Bloom yeast with honey in warm water for 5–7 minutes.
- Mix flour and salt; combine with yeast mixture and 1/4 cup olive oil until dough forms.
- Knead 6–8 minutes until smooth; proof 1 hour in an oiled bowl.
- Press dough into an oiled pan; tuck in halved olives and sprinkle rosemary.
- Dimple, drizzle with olive oil, add flaky salt, rest 30 minutes.
- Bake 425°F (220°C) for 20–25 minutes until golden and olives blister.
- Cool on a cooling rack 10 minutes before cutting.
How to Serve It
Slice into rustic squares and serve with soft cheeses and cured meats. Keeps well wrapped in a tea towel and then in an airtight container for up to 2 days.
4. Lemon-Rosemary Focaccia Bread
Lemon zest lifts the herbal notes in this lemon-rosemary focaccia bread, giving a fresh, bright finish. The citrus balances the oil and herb, making it excellent with seafood or light salads.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 1/4 tsp instant yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/3 cup (80 ml) olive oil, divided
- Zest of 2 lemons
- 1 tbsp thin lemon slices (optional)
- 2 tbsp chopped fresh rosemary
- Flaky sea salt to finish
Instructions
- Mix yeast and sugar into warm water; let sit until foamy if active yeast.
- Combine flour, salt, and lemon zest. Add water and 1/4 cup olive oil, mix into dough.
- Knead 5–7 minutes until smooth; proof 1 hour in oiled bowl.
- Press into pan, arrange thin lemon slices (if using) and rosemary into dimples.
- Drizzle with remaining olive oil, sprinkle flaky salt; rest 20–30 minutes.
- Bake 425°F (220°C) for 18–22 minutes until edges are golden.
- Cool on a cooling rack and serve.
How to Serve It
Serve with grilled fish or a lemony arugula salad. Store in an airtight container up to 2 days; rewarm briefly before serving.
5. Whole Wheat Rosemary Focaccia Bread
This whole wheat take on rosemary focaccia bread adds nutty flavor and a denser, hearty crumb. It’s slightly chewier but still soft with good oiliness. Great with soups or as a breakfast toast.
Ingredients
- 2 cups (240 g) whole wheat flour
- 1 1/4 cups (150 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp active dry yeast
- 1 tbsp honey
- 2 tsp fine sea salt
- 1/3 cup (80 ml) olive oil, plus extra
- 2 tbsp chopped fresh rosemary
- Flaky sea salt for topping
- Optional: 1 tbsp sesame seeds
Instructions
- Bloom yeast with honey in warm water 5–10 minutes.
- Mix flours and salt; add yeast mixture and 1/4 cup olive oil, stir to form dough.
- Knead 7–9 minutes until elastic; proof 1–1.5 hours until doubled.
- Spread into oiled pan; dimple and brush with olive oil.
- Scatter rosemary and sesame seeds if using. Rest 20–30 minutes.
- Bake 425°F (220°C) for 20–25 minutes until deeply golden and firm to touch.
- Cool on a cooling rack before slicing.
How to Serve It
Serve with hearty stews or use for panini. Store in an airtight container up to 3 days; freeze slices for longer storage.
6. Rosemary and Sea Salt Focaccia with Olive Oil Infusion
This version focuses on high-quality olive oil and flaky sea salt. The oil pools in the dimples, creating crunchy, savory pockets that contrast the tender crumb.
Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 1 1/2 cups (360 ml) warm water
- 2 1/4 tsp instant yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/2 cup (120 ml) extra-virgin olive oil, divided
- 2 tbsp chopped fresh rosemary
- Flaky sea salt for finishing
- Optional: pinch red pepper flakes
Instructions
- Combine yeast and sugar in warm water.
- Mix flour and salt. Add water and 1/3 cup olive oil; mix into dough.
- Knead 6–8 minutes; proof 1 hour.
- Press dough into an oiled pan; dimple generously and pour remaining olive oil into dimples.
- Sprinkle rosemary and flaky salt; rest 25 minutes.
- Bake 450°F (230°C) for 18–22 minutes until puffed and golden.
- Transfer to a cooling rack and cool slightly.
How to Serve It
Cut into irregular squares and serve with herbaceous dips. Store in an airtight container up to 2 days.
7. Cheesy Rosemary Focaccia Bread (Parmesan & Mozzarella)
Cheese makes everything cozier. This cheesy rosemary focaccia bread includes pockets of gooey mozzarella and a salty Parmesan finish for a melty, savory treat that’s great for dipping.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/3 cup (80 ml) olive oil
- 1 cup shredded mozzarella
- 1/3 cup grated Parmesan
- 2 tbsp chopped fresh rosemary
- Flaky sea salt
Instructions
- Dissolve yeast and sugar in warm water until foamy.
- Combine flour and salt; add water and 1/4 cup oil, stir to dough.
- Knead 6–8 minutes; proof 1 hour.
- Press dough into oiled pan. Sprinkle half the mozzarella and Parmesan, fold some into dimples.
- Dimple, top with remaining mozzarella and rosemary, drizzle oil.
- Rest 20–30 minutes; bake 425°F (220°C) for 18–22 minutes until cheese bubbles and edges brown.
- Cool on a cooling rack and slice.
How to Serve It
Serve hot with marinara or a simple green salad. Store cooled slices in an airtight container; reheat in a 350°F oven for 6–8 minutes.
8. Stuffed Rosemary Focaccia Bread (Caramelized Onion & Goat Cheese)
This stuffed rosemary focaccia bread hides a sweet-salty filling of caramelized onions and tangy goat cheese. It’s showy enough for guests and cozy enough for family dinners.
Ingredients
- 3 1/4 cups (390 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/3 cup (80 ml) olive oil
- 2 large onions, thinly sliced
- 2 tbsp butter or olive oil for onions
- 4 oz (115 g) goat cheese, crumbled
- 2 tbsp chopped fresh rosemary
Instructions
- Sauté onions in butter or oil over medium-low heat for 25–30 minutes until deeply caramelized; cool.
- Prepare dough by combining yeast, water, flour, salt and 1/4 cup oil; knead 6–8 minutes and proof 1 hour.
- Divide dough in half. Press first half into pan; spread caramelized onions and goat cheese, leaving edge space.
- Top with second half of dough and press to seal edges.
- Dimple top, brush with oil, scatter rosemary. Rest 20–30 minutes.
- Bake 425°F (220°C) for 22–28 minutes until golden and cooked through.
- Let cool 10 minutes on a cooling rack before slicing.
How to Serve It
Serve warm with simple greens or as part of a brunch. Keep leftovers in an airtight container and reheat in the oven for best texture.
9. Herbed Butter Rosemary Focaccia Bread
Brushing the dough with herbed butter before and after baking gives this focaccia a rich, savory finish. The butter caramelizes slightly, creating golden, flavorful pockets.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 1/4 tsp instant yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/4 cup (60 ml) olive oil
- 3 tbsp unsalted butter, melted
- 2 tbsp chopped fresh rosemary
- 1 tsp dried thyme (optional)
- Flaky sea salt
Instructions
- Bloom yeast if needed; combine flour, sugar, salt, water and 1/4 cup olive oil.
- Knead 6–8 minutes; proof 1 hour.
- Mix melted butter with rosemary and thyme.
- Press dough into pan; brush with half the herbed butter and dimple.
- Let rest 20 minutes, then bake 425°F (220°C) for 18–22 minutes, brushing with remaining butter mid-bake if desired.
- Cool on a cooling rack.
How to Serve It
Serve warm with soups or for breakfast with jam. Store in an airtight container up to 2 days.
10. Rosemary and Honey Focaccia Bread
A touch of honey adds gentle sweetness and helps the crust brown beautifully. This rosemary and honey focaccia bread pairs well with goat cheese or ricotta for a sweet-savory snack.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp active dry yeast
- 1 1/2 tbsp honey
- 2 tsp fine sea salt
- 1/4 cup (60 ml) olive oil
- 2 tbsp chopped fresh rosemary
- Extra honey for drizzling
- Flaky sea salt
Instructions
- Dissolve yeast and 1 tbsp honey in warm water; let foam.
- Combine flour, salt, add water mixture and 1/4 cup oil; knead 6–8 minutes.
- Proof 1 hour until doubled.
- Press into oiled pan; dimple and drizzle with olive oil and remaining honey.
- Sprinkle rosemary and flaky salt; rest 20–30 minutes.
- Bake 425°F (220°C) for 18–22 minutes until golden.
- Cool on a cooling rack and finish with extra honey drizzle.
How to Serve It
Serve with soft cheeses or fresh fruit. Store in an airtight container up to 2 days.
11. Rosemary Focaccia Bread with Sun-Dried Tomatoes
Sun-dried tomatoes give concentrated tomato flavor and a chewy texture that contrasts the airy focaccia. The rosemary keeps the profile herby and aromatic.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp instant yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/3 cup (80 ml) olive oil
- 1/2 cup chopped sun-dried tomatoes packed in oil, drained
- 2 tbsp chopped fresh rosemary
- Flaky sea salt
Instructions
- Mix yeast and sugar into warm water; combine with flour and salt.
- Add 1/4 cup oil and knead 6–8 minutes; proof until doubled.
- Fold sun-dried tomatoes into dough before final rise or tuck them into dimples.
- Press into pan, dimple, drizzle olive oil and add rosemary.
- Rest 20–30 minutes, bake 425°F (220°C) for 18–22 minutes.
- Cool on a cooling rack.
How to Serve It
Serve with a charcuterie board or roasted vegetables. Store in an airtight container for 2–3 days.
12. Gluten-Free Rosemary Focaccia Bread
For gluten-free bakers who crave that rosemary focaccia bread experience, this recipe swaps in a well-balanced GF flour blend and xanthan gum to give structure and an airy crumb.
Ingredients
- 3 cups (420 g) gluten-free all-purpose flour blend (with xanthan gum)
- 1 1/4 cups (300 ml) warm water
- 2 1/4 tsp instant yeast
- 1 tbsp sugar
- 1 1/2 tsp fine sea salt
- 1/3 cup (80 ml) olive oil
- 3 large eggs, room temperature
- 2 tbsp chopped fresh rosemary
- Flaky sea salt
Instructions
- Preheat oven to 425°F (220°C). Whisk yeast and sugar into warm water until foamy.
- In a bowl, mix gluten-free flour and salt. Whisk eggs and 1/4 cup olive oil into the yeast mixture.
- Combine wet and dry until smooth; batter will be slightly stickier than wheat dough.
- Pour into an oiled pan and smooth with a wet spatula (use an offset spatula).
- Dimple the surface, sprinkle rosemary, drizzle oil, and rest 20 minutes.
- Bake 20–25 minutes until golden and firm; test center with a toothpick for doneness.
- Cool on a cooling rack.
How to Serve It
Gluten-free focaccia is best eaten same day or frozen. Store in an airtight container up to 24 hours; reheat at 350°F for 8–10 minutes.
13. Rosemary and Potato Focaccia Bread (Focaccia di Recco-Inspired)
Thinly sliced potatoes add texture and a comforting starchiness that pairs beautifully with rosemary. The potato crisps up a bit at the edge and keeps the interior tender.
Ingredients
- 3 1/4 cups (390 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/3 cup (80 ml) olive oil
- 1 medium potato, thinly sliced and par-cooked
- 2 tbsp chopped fresh rosemary
- Flaky sea salt
Instructions
- Par-cook thin potato slices in boiling water for 3 minutes; drain and pat dry.
- Bloom yeast in warm water with sugar 5–10 minutes.
- Mix flour and salt; add water and 1/4 cup olive oil, knead until smooth; proof 1 hour.
- Press dough into pan, arrange potato slices and rosemary into dimples.
- Drizzle olive oil, rest 20–30 minutes, bake 425°F (220°C) for 20–25 minutes.
- Cool on a cooling rack.
How to Serve It
Serve with a green salad or roasted veggies. Store in an airtight container up to 2 days; reheat in oven for crispness.
14. Rosemary Focaccia Bread with Caramelized Fennel
Caramelized fennel brings a sweet, anise-tinged flavor that pairs unexpectedly well with rosemary. The result is aromatic and slightly sweet.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp instant yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/3 cup (80 ml) olive oil
- 1 small fennel bulb, thinly sliced and caramelized
- 2 tbsp chopped fresh rosemary
- Flaky sea salt
Instructions
- Caramelize thin fennel slices in 1 tbsp oil over medium heat for 12–15 minutes; cool.
- Prepare dough by combining flour, yeast mixture, salt and 1/4 cup oil; knead 6–8 minutes.
- Proof 1 hour. Press into pan, arrange fennel and rosemary into dimples.
- Drizzle oil, rest 20–30 minutes; bake 425°F (220°C) for 18–22 minutes.
- Cool on a cooling rack.
How to Serve It
Pairs well with roasted fish or soft cheeses. Store in an airtight container 1–2 days.
15. Sourdough Rosemary Focaccia Bread
Using a sourdough starter adds tang and chew to this rosemary focaccia bread. The long ferment enhances flavor and gives a lovely open crumb.
Ingredients
- 3 1/4 cups (390 g) all-purpose flour
- 1 cup active sourdough starter (fed)
- 1 cup (240 ml) warm water
- 2 tsp fine sea salt
- 1/3 cup (80 ml) olive oil
- 2 tbsp chopped fresh rosemary
- Flaky sea salt
Instructions
- Mix starter and warm water until combined.
- Add flour and salt; mix then fold 1/4 cup olive oil in. Dough will be sticky.
- Perform stretch-and-folds in bowl every 30 minutes for 2 hours; then bulk proof 3–4 hours at room temp.
- Oil pan and transfer dough; dimple and drizzle olive oil, add rosemary.
- Final rest 30–45 minutes. Preheat oven to 450°F (230°C).
- Bake 20–25 minutes until deeply golden. Cool on a cooling rack.
How to Serve It
Serve with rustic cheeses and cured meats. Store in an airtight container up to 2 days; reheat as needed.
16. Rosemary and Feta Focaccia Bread
Salty feta crumbles add a Mediterranean twist. The tangy cheese contrasts with the herbaceous rosemary for a savory bite.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/3 cup (80 ml) olive oil
- 3/4 cup crumbled feta
- 2 tbsp chopped fresh rosemary
- Flaky sea salt
Instructions
- Bloom yeast with sugar in warm water.
- Mix flour and salt, add water and 1/4 cup oil; knead 6–8 minutes.
- Proof 1 hour. Press into pan and sprinkle half the feta, fold some into dimples.
- Top with remaining feta and rosemary, drizzle oil, rest 20–30 minutes.
- Bake 425°F (220°C) for 18–22 minutes until golden.
- Cool on a cooling rack.
How to Serve It
Pair with Greek salads or grilled vegetables. Store in an airtight container up to 2 days.
17. Rosemary and Za’atar Focaccia Bread
Za’atar brings lemony, herbal, and sesame notes that play nicely with rosemary. This fusion focaccia is fragrant and slightly exotic.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp instant yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/3 cup (80 ml) olive oil
- 2 tbsp za’atar
- 2 tbsp chopped fresh rosemary
- Flaky sea salt
Instructions
- Combine yeast and sugar in warm water; mix with flour and salt.
- Add 1/4 cup oil, knead 6–8 minutes; proof 1 hour.
- Press into pan and dimple; sprinkle za’atar and rosemary, drizzle olive oil.
- Rest 20–30 minutes; bake 425°F (220°C) for 18–22 minutes.
- Cool on a cooling rack.
How to Serve It
Serve with labneh or hummus. Store in an airtight container up to 2 days.
18. Rosemary and Pumpkin Seed Focaccia Bread
Toasted pumpkin seeds add crunch and a nutty note. This version is textural and visually appealing with seeds and herb flecks.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/3 cup (80 ml) olive oil
- 1/3 cup toasted pumpkin seeds
- 2 tbsp chopped fresh rosemary
- Flaky sea salt
Instructions
- Toast pumpkin seeds if raw in a dry pan for 3–4 minutes.
- Combine yeast, water and sugar; mix with flour and salt, add 1/4 cup oil and knead 6–8 minutes.
- Proof 1 hour. Press into pan, sprinkle seeds and rosemary into dimples.
- Drizzle oil, rest 20–30 minutes; bake 425°F (220°C) for 18–22 minutes.
- Cool on a cooling rack.
How to Serve It
Serve with winter soups or as a snack. Store in an airtight container up to 2 days.
19. Rosemary and Black Pepper Focaccia Bread
A generous crack of black pepper gives a sharp warmth against the rosemary’s pine notes. This focaccia has a subtle bite that pairs well with roasted meats.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp instant yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/3 cup (80 ml) olive oil
- 2 tbsp coarsely cracked black pepper
- 2 tbsp chopped fresh rosemary
- Flaky sea salt
Instructions
- Mix yeast and sugar with warm water.
- Combine flour and salt, add water and 1/4 cup oil, knead until elastic, proof 1 hour.
- Press into pan, dimple, drizzle oil and sprinkle cracked pepper and rosemary.
- Rest 20–30 minutes; bake 425°F (220°C) for 18–22 minutes.
- Cool on a cooling rack.
How to Serve It
Pair with roasted lamb or a peppery arugula salad. Keep in an airtight container up to 2 days.
20. Rosemary and Caramelized Garlic Butter Focaccia Bread
This version uses a garlic-infused butter to brush the focaccia, creating a rich, golden crust with sweet roasted garlic notes that complement rosemary.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp active dry yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/3 cup (80 ml) olive oil
- 3 tbsp unsalted butter, melted
- 2 roasted garlic cloves, mashed
- 2 tbsp chopped fresh rosemary
- Flaky sea salt
Instructions
- Mash roasted garlic into melted butter to make garlic butter.
- Combine yeast and sugar with warm water; mix with flour, salt and 1/4 cup oil.
- Knead 6–8 minutes; proof 1 hour.
- Press into pan, brush with half the garlic butter, dimple and top with rosemary.
- Rest 20–30 minutes, bake 425°F (220°C) for 18–22 minutes, brushing with remaining butter mid-bake if desired.
- Cool on a cooling rack before serving.
How to Serve It
Serve warm with soups or as a side for roasted meats. Store in an airtight container up to 2 days.
21. Rosemary Focaccia Bread with Caramelized Pears and Blue Cheese
Sweet pears and pungent blue cheese make for a sophisticated pairing. The rosemary ties it together with herbaceous notes—great for dinner parties.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 tsp instant yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/3 cup (80 ml) olive oil
- 1 pear, thinly sliced and caramelized
- 1/2 cup crumbled blue cheese
- 2 tbsp chopped fresh rosemary
- Flaky sea salt
Instructions
- Caramelize pear slices in a pan with a little butter for 5–7 minutes; cool.
- Make dough by combining yeast, water, flour, salt and 1/4 cup oil; knead 6–8 minutes.
- Proof 1 hour. Press into pan, arrange pear slices and blue cheese into dimples.
- Drizzle olive oil and add rosemary. Rest 20–30 minutes.
- Bake 425°F (220°C) for 18–22 minutes until golden and cheese is slightly melted.
- Cool on a cooling rack before serving.
How to Serve It
Serve sliced with a honey drizzle and arugula salad. Store in an airtight container up to 2 days.
22. Skillet Rosemary Focaccia Bread (Pan-Focaccia)
For a golden bottom and slightly thicker crust, try skillet rosemary focaccia bread cooked in a cast iron pan. The pan creates a crisp base and is perfect for one-pan dinners.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 2 1/4 tsp instant yeast
- 1 tbsp sugar
- 2 tsp fine sea salt
- 1/3 cup (80 ml) olive oil, plus extra for skillet
- 2 tbsp chopped fresh rosemary
- Flaky sea salt
Instructions
- Combine yeast and sugar with warm water; add flour and salt. Mix with 1/4 cup oil and knead 6–8 minutes.
- Proof 1 hour until doubled.
- Preheat a 10-inch cast iron skillet in the oven at 450°F (230°C) for 10 minutes.
- Generously oil the hot skillet, press dough into skillet carefully (it will sizzle), dimple surface and add rosemary.
- Bake in skillet 425°F (220°C) for 18–22 minutes until golden and crisp on bottom.
- Remove carefully and cool on a cooling rack 10 minutes before slicing.
How to Serve It
Serve straight from the skillet with roasted vegetables or as a side to stew. Leftovers keep in an airtight container up to 2 days; re-crisp in a cast iron pan over medium heat.
Enjoy this wide range of rosemary focaccia bread recipes—there’s a herby loaf for every mood, meal, and skill level. Try a few: the classic is a must-try for technique, the cheesy and stuffed versions satisfy comfort-craving guests, and the gluten-free and sourdough options answer dietary preferences. Save or pin this list so you can come back when you’re craving that warm, fragrant loaf. Which one are you making first? If you bake often, a silicone baking mat set will speed cleanup and keep bottoms from over-browning—I reach for mine every time. Share your favorite with friends or family and pass the rosemary-scented goodness along.
