No ImageFocaccia Bread with Rosemary

Did you make it? Rate it!

  1. John P.

    I didn’t use rosemary but I finely chopped green, black and kalamata olives and added some Italian seasoning. Otherwise, followed the recipe exactly including rise times. Turned out great. I used one larger Lasagna pan for one big flat loaf. Great recipe! Loved that it calls for proofing the yeast at the outset so you know it is viable.


  2. Sherron

    Do you know if the salt in the recipe can be reduced to something less than a tablespoon? My husband has heart failure and everything we eat needs to have minimal or no salt. I would love to be able to make him the focaccia.

  3. Julie Schindler

    Elise, I’ve made this bread numerous times to rave reviews! It’s always a hit. However, I’m now living at high altitude 9800 feet & tried making the bread…although it rose nicely it tasted dry. Any suggestions?

  4. Lee

    Everyone loved this recipe. I didn’t have time to let it rise a 3rd time, but it was still delicious. Will keep this recipe and make again. I split the recipe into 2 stone bakeware pans and cooked it about 25 minutes. It wasn’t as brown but was plenty crispy and soft on the inside. Yum!

  5. Jeani Coleman

    Mike – I’ve used this recipe several times with different flours. I grind my own grain so today I used Hard Winter Whole wheat grain which I mixed with Unbleached white. It was delish! I think whole wheat really adds to the richness of Focaccia.

  6. mike

    has anyone tried this with any other flours like amaranth or einkorn?

  7. Veronica F.

    Hi Elise-

    First off. I am in love with your website and amazing recipes. They are consistently amazing. Thank you!

    Regarding this beautiful carb indulgence, is bread flour needed for this recipe or can the same results be achieved using completely all-purpose flour?

    • Elise Bauer

      Hi Veronica, bread flour is higher in gluten so the resulting bread will have more structure to it. That’s why pizza, bread, and focaccia work so much better with bread flour than with all purpose flour.

  8. Hanne matter

    Can I made my focaccia dough ready, go to the airport for about 2-3hours and then come back and put it in the oven, thanks

    • Elise Bauer

      So you mean can you let your dough sit and rise for 2 to 3 hours instead of 1 1/2 hours as the recipe calls for? I don’t see why not.

  9. ruen

    Elise, I’ve made this recipe so many times and in so many different countries, and every one that’s tasted it has demanded I make it whenever I’m in town. I actually just made another batch, but while getting all the ingredients ready, I noticed some yeast packet amount discrepancies: I hold in my hands, right now, 2 packets of yeast from 2 different countries. The one I bought from the US says it’s 1/4oz (7g). The one I acquired in Taiwan says it’s 20g +/-1.5g (so ~21.5g). They both hold the correct amount of yeast needed to make this recipe, despite the fact that their weights do not add up sensibly (what I mean is that it is NOT a 1:3 Taiwan:US ratio; you don’t use 3 packets of US yeast to make it add up to 21g, nor do you use 1/3 packet Taiwan yeast to make it 1/4oz). I actually have experimented with this to make sure, and tripling the amount of US yeast is indeed waaaaay too much yeast, and using only 1/3 the amount of Taiwan yeast is definitely not enough. There is probably a good explanation for this discrepancy in amounts, but darned if I know what that is. All I’m saying is, just be aware that if you’re using yeast packets, 1 packet is the correct amount.

    *NB: when I say “Taiwan yeast”, you can probably assume that other countries aside from the US will also use the 21g yeast packets. So I guess if you use a packet from the US, you want 1/4oz(7g), and if it’s from anywhere else, then you want 21g. I hope that makes sense!

  10. Jocelyn

    Can you use bread flour for this recipe?

    I don’t see why not. ~Elise

  11. Lauren

    My bread is currently rising (for the first time) and I’m super excited about how this will turn out. I’ve been wanting to make this for awhile and after coming across your recipe I had to try it. I have a sandwich blog and will definitely link to this recipe. I can’t believe how easy it is — I’ve always been a little nervous about making bread. Thanks!

  12. Beth

    I’m unclear on how thick the dough should be in/on the pan – do I roll it out an inch thick and let it rise? Two inches? Half an inch?

    Oh, I would say about an inch or an inch and a half. ~Elise

  13. NinBeijing

    Hi Elise, I have had great success with your brownie recipe and oatmeal cookie recipe. To the point where I don’t even bat an eye at other recipes.

    I want to make this for a get together this weekend but I’m a bit unsure about the yeast. Are you using the 1/4 oz active dry yeast packets?

    Much love from China!

    Yes. ~Elise

  14. Becky

    Live and learn. I made panzanella out of the leftover wrapped-too-tightly bread. Yummy!

  15. Becky

    Ugh–I ruined it. Tasted OUT OF THIS WORLD when it came out of the oven. I let it cool completely and then wrapped it tightly, one for me and one for a friend. It still tasted good this morning but the crust has lost its crispy integrity and the salt… did something? Please share – how does one store focaccia, even for a day?

    Not sure about the salt, but the crust definitely will soften overnight if you wrap the bread tightly. I always just put bread in a paper bag to store for a day or so: sure, it will get stale faster, but the crust stays crunchy. ~Hank

  16. Becky


    I’m just about to put this in the oven, and so far I’ve enjoyed great success with one of my first forays into yeast bread. Everything has gone swimmingly (dough rose beautifully–of course, it hit 90 today and I haven’t turned the A/C on yet!!!). One question–if I am baking the bread in the pan, is the pizza stone necessary? The wording on that part is a little confusing, but I can’t figure out a reason that one would need it. Thanks.

    The pizza stone is entirely optional. If you have one, putting one in the oven for this recipe will help create an even temperature in the oven, whether you put the bread on the stone or not. ~Elise

  17. Abby

    Great recipe! This was a huge hit with my family. Kneading the rosemary into the bread makes a huge difference. I tried a different recipe that only added the rosemary mixed in with the olive oil and it didn’t have nearly the flavor.

    The only suggestion I would have is to start with a pre-ferment. Basically, knead water, pinch of yeast (can use instant) and some flour into a loose ball. Cover and sit 1 hour at room temp. Put in the fridge for up to 2 days. Bring to room temp, knead in the rest of the ingredients and follow the recipe.It adds more time, but makes for an incredible texture (though by no means does this recipe NEED improvement). Thanks, Elise!

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