The Easiest Rosemary Focaccia You’ll Ever Make

What the focaccia? This easy rosemary focaccia bread recipe is beginner-friendly and requires no kneading! With a crispy golden crust, a soft, airy center, and a delicious infusion of olive oil and rosemary, this homemade bread is perfect for dipping, sandwiches, or enjoying on its own.

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No-Knead Rosemary Focaccia

This no-knead rosemary focaccia is proof (a little bread joke, folks) that great bread doesn’t have to be complicated.

You only need a handful of basic ingredients and you’ll get a gorgeous focaccia loaf that’s crispy and soft in all the right places – no kneading required.

The fragrant rosemary and olive oil give it a bakery-quality flavor, and it’s topped with flaky sea salt to round out the flavors.

This focaccia bread is perfect bread recipe for beginners or anyone who loves homemade bread without the extra effort.

Other No-Knead Bread Recipes to Try:

• Cinnamon Raisin Bread Recipe with Pecans: Easy and No-Knead
• Faster No Knead Bread Recipe Without Dutch Oven
• Easy Cheese Bread Recipe: The Best Homemade Cheese Bread (no-knead!)
• No-Knead Whole Wheat Olive Bread (Easy and Yummy!)
• Delicious Focaccia Recipe to Make for People You Loaf

Ingredients for Rosemary Focaccia

Here’s what you need to make the best rosemary focaccia:

• all-purpose flour
• instant yeast
• warm water
• olive oil
• granulated sugar
• salt
• fresh or dried rosemary leaves
• flaky sea salt

I’d usually choose fresh herbs over dried herbs and in this focaccia recipe that’s no exception. If you don’t have any fresh rosemary, it will still taste amazing with dried rosemary.

For a different variation, you can swap out the rosemary for an equal amount of basil for a basil olive oil focaccia!

I love this Himalayan sea salt for the flaky salty topping to this focaccia bread.

It’s really important to use instant yeast in this bread recipe because it’s getting stirred right into the recipe without any proofing. I buy a big amount (this is what we used at my bakery) and keep the rest in the freezer.

How to Make Rosemary Focaccia

In a mixing bowl, measure out the flour, yeast, sugar, and the ½ tsp salt (save the flaky salt for the top!)

You’ll mix half the olive oil into the warm water, and then mix it with the dry ingredients.

Cover the bowl of dough with saran and let the dough rest for an hour or until doubled in size.

Spread 1 tablespoon of olive oil into a rectangle baking pan.

Stretch the dough out until it fills the whole baking pan, cover with saran and let rise for 1 hour.

Near the end of the hour, preheat your oven to 425 F.

When the hour is up, remove the plastic wrap, and use your fingers to poke dimples in the dough.

Drizzle the last tablespoon of olive oil over the focaccia dough, and sprinkle the top with flaky sea salt and rosemary.

Bake for 15-20 minutes or until golden brown on top, then cut into 12 pieces or cubes for dipping.

And if you’re new to bread baking and want to avoid the most common mistakes that people make when baking homemade bread, check out this post: Making Your Own Bread for Beginners – 5 Big Mistakes to Avoid.

How to Store Homemade Rosemary Focaccia

Short-Term Storage (1–2 Days)

• Store at room temperature in an airtight container or wrapped in plastic wrap.
• A paper bag works too if you prefer a crispier crust.

Longer Storage (Up to 5 Days)

• Keep it in the refrigerator in an airtight container or wrapped tightly to prevent it from drying out.
• Reheat in the oven at 350°F (175°C) for a few minutes to restore texture.

Freezing (Up to 3 Months)

• Wrap the focaccia tightly in plastic wrap or tin foil, then place it in a freezer bag.
• To serve, thaw at room temperature and warm in the oven.

Try this easy homemade mayo if you’re using this rosemary focaccia to make a sandwich. It makes amazing BLTs!