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There’s a tendency—especially with something like focaccia—to keep adding . . . stuff. Garlic. Cheese. Butter. Layers of flavor stacked on top of each other until the bread becomes something else entirely.

And there’s a place for that. I’ve done it myself.

But this version goes the other direction.

This is focaccia at its most essential—olive oil, rosemary, salt. Nothing competing. Nothing distracting. Just a soft, chewy interior, crisp edges, and the kind of aroma that fills the kitchen before you even open the oven door.

It’s simple. Intentionally so.

Why You’ll Love This Recipe

Simple ingredients, real flavor — Olive oil, rosemary, and salt come together to create something far more compelling than the ingredient list suggests.
Soft inside, crisp at the edges — A long, slow rise develops structure and flavor, giving you that signature focaccia texture with very little hands-on work.
Olive oil does the heavy lifting — The richness comes from good olive oil, not butter or cheese, letting the bread stay light while still feeling complete.
Flexible timing that works with your day — Whether you let it rise on the counter or overnight in the refrigerator, the method adapts without sacrificing results.
A true foundation recipe — Once you understand this version, it becomes a starting point for endless variations—garlic, olives, tomatoes, or whatever direction you want to take it.

First-Things-First: Mise en Place

Before you start with the recipe, let me share some kitchen wisdom that’s made cooking much easier over the years. It’s called Mise en Place—a French phrase that means “everything in its place.” It might sound fancy, but it’s just about setting yourself up for success: read the recipe all the way through, gather your tools, then prep and measure everything before the heat goes on.

This simple habit takes the guesswork out of cooking and keeps surprises to a minimum. Whether you’re new to the kitchen or have been cooking for decades, Mise en Place is a process that makes a big difference.

Curious to learn more? I recommend Everything in Its Place: The Power of Mise-En-Place to Organize Your Life, Work, and Mind—it’s a great read that goes way beyond the kitchen.

Ingredients

Bread Flour — Provides structure and chew. All-purpose flour can be used, but the texture will be slightly softer.
Active Dry Yeast — Activated in warm water before mixing. Instant yeast may be substituted and added directly to the flour.
Honey — A small amount to help activate and feed the yeast.
Olive Oil — This is the backbone of the recipe. Use one you enjoy on its own—the flavor comes through clearly here.
Fresh Rosemary — Finely chopped for even distribution and a balanced, aromatic finish.
Kosher Salt — Seasons the dough and enhances the overall flavor.
Flaky Sea Salt — A light finishing touch that adds texture and contrast.

How to Make Olive Oil Rosemary Focaccia

Place the water in a glass measuring cup and heat in the microwave until it reaches approximately 110°F. Add the yeast and honey, stir briefly, then let sit for 5 minutes until slightly foamy. (See note #1)

Active dry yeast blooming in warm water in a measuring cup during focaccia preparation — Let the yeast sit in warm water until it becomes foamy—this shows it’s active and ready to work.

In a large mixing bowl, combine the bread flour and kosher salt, stirring to evenly distribute. (See note #2)

Bread flour and salt combined in a mixing bowl for focaccia dough — Start by combining the dry ingredients—flour and salt—in a mixing bowl.

Add the yeast mixture and 1 tablespoon of olive oil to the flour, then mix until a shaggy dough forms and no dry flour remains.

Bread Flour — Provides structure and chew. All-purpose flour can be used, but the texture will be slightly softer. — Once the wet and dry ingredients come together, the dough will look rough and shaggy—that’s exactly what you want at this stage.

Lightly coat a large bowl with 1 tablespoon of olive oil, transfer the dough, cover, and let rise for 6–8 hours at room temperature or 8–16 hours in the refrigerator.

Focaccia dough after first rise, doubled in size in a mixing bowl — After the first rise, the dough should be soft, airy, and roughly doubled in size.

Generously coat a 13×9-inch or 10-inch round baking pan with 1 tablespoon of olive oil, gently deflate the dough, fold the edges inward to form a loose ball, then transfer it smooth side down into the pan.

Focaccia dough spread in an oiled baking pan before the second rise — Transfer the dough to an oiled pan and gently press it out—don’t worry about perfect edges, it will relax and spread during the second rise.

Gently stretch the dough toward the edges of the pan, cover, and let rise in a warm place for 1–2 hours until relaxed and slightly puffy.

Focaccia dough after second rise, fully expanded and filling the baking pan — After the second rise, the dough should be soft, airy, and spread to fill the pan—ready for dimpling and topping.

Preheat the oven to 450°F.
In a small bowl, combine 1 tablespoon olive oil with the finely chopped rosemary and let it sit for a few minutes to infuse.

Chopped and whole rosemary leaves prepared in bowls for focaccia topping — Prepare the rosemary by combining finely chopped pieces with a few whole leaves for texture and visual contrast.

Using your fingertips, press deep dimples across the surface of the dough, drizzle the rosemary oil evenly over the top, and sprinkle with additional kosher salt and flaky sea salt.

Focaccia dough dimpled and topped with olive oil and rosemary, ready for baking — Dimple the dough, then drizzle with olive oil and scatter the rosemary—now it’s ready for the oven.

Place the pan in the oven, immediately reduce the temperature to 425°F, and bake for 22–25 minutes until golden brown with crisp edges.

Freshly baked olive oil rosemary focaccia bread in pan with golden crust — Fresh out of the oven—golden, crisp on top, and fragrant with olive oil and rosemary.

Remove from the oven, let cool slightly, then slice and serve warm.

How to Store Olive Oil Rosemary Focaccia

Wrap any remaining focaccia securely and keep it at room temperature for up to 2 days or in the refrigerator for up to 1 week.
To freeze, allow the focaccia to cool completely, then store it in an airtight container for up to 3 months. Thaw at room temperature or in the refrigerator.
To reheat, warm in a 325°F oven for about 5 minutes to restore the crisp edges, or microwave briefly for a softer texture.