INTRODUCTION
Homemade Basic Rosemary Focaccia is a simple, soft, and fragrant bread you can make at home with few ingredients. This recipe uses olive oil, fresh rosemary, and a wet dough that gives the bread a light, open crumb and a crisp, golden top. It is easy to make for a weeknight meal or to bake for a small group. The olive oil adds good fats that are heart healthy, and fresh herbs give flavor with no extra salt or calories.
Serve this focaccia beside salads, soups, or roasted vegetables. It also pairs well with pickles and quick sides, so you can put together a balanced plate fast. For a crisp, tangy side that keeps well, try a jar of easy homemade canned dill pickles with your bread — they add a bright bite and take little time to make.
This focaccia is a great base for healthy meal prep, and you can make a lighter option by using part whole-wheat flour or by cutting portions to fit a lower calorie day. It is also easy to change into a higher protein or low carb version if you want to tailor it to your diet.
WHY YOU WILL LOVE THIS RECIPE
- It is simple and forgiving. The wet dough is easy to work with and rewards a little stretching.
- It makes a large pan of bread that is great for meal prep and simple meals all week.
- You can make a healthy version by swapping some flour for whole wheat or adding seeds for fiber.
- The recipe is a lighter option than many rich rolls because it uses olive oil for moisture instead of butter or heavy fats.
- Olive oil and rosemary create a heart healthy flavor profile that feels rich but stays natural.
- This bread is good for weight loss plans when eaten in controlled portions and paired with lean proteins and vegetables.
HOW TO MAKE Homemade Basic Rosemary Focaccia
This is a clear, step-by-step guide to make soft, golden rosemary focaccia in one pan. Follow the timing and the simple folds for best rise. Use warm water and active instant yeast for a reliable result.
EQUIPMENT NEEDED
- Large mixing bowl
- Small bowl for proofing yeast
- Spatula or bread whisk
- Plastic wrap or clean towel
- 13×9 inch baking pan (or similar)
- Measuring cups and spoons
- Oven and oven mitts
- Cooling rack
Ingredients You’ll Need :
- 2 cups warm water
- 2 tsp instant yeast
- 1 tsp sugar
- 4 cups bread flour ((can substitute AP, will just be lighter, less chewy))
- 1 Tbsp salt
- 1/4 cup extra virgin olive oil ((divided in to 4 Tbsp))
- 2 Tbsp fresh rosemary and/or other fresh herbs
- Flakey sea salt for sprinkling over the top of the bread ((I use about 1 Tbsp))
STEP-BY-STEP INSTRUCTIONS :
- In a small bowl combine the warm water, yeast and sugar. Let stand for 3-4 minutes until starting to foam.
- In your mixing bowl, whisk together the flour and the salt. Add the yeast mixture and stir until well combined with a spatula or a bread whisk. This is a wet, shaggy dough.
- Shape the dough into a rough ball, drizzle with a Tbsp of olive oil and toss the dough around in it until completely covered. Cover with plastic wrap and let rise in a warm place for about 1-1/2 to 2 hours or until doubled in size.
- Once risen, use your spatula to fold the risen dough in to the middle of the bowl 8 times, turning the bowl a quarter turn each time you do a fold.
- Drizzle 2 Tbsp olive oil in your 13×9 pan. Place the dough in the pan and gently push and stretch it in to the prepared baking dish as best you can using your knuckles and fingers.
- Cover with plastic wrap and let rise another 30 minutes.
- Preheat your oven to 425 degrees.
- Drizzle the remaining Tbsp of olive oil over the top and using your fingers, poke dimples all over the top of the bread.
- Sprinkle the bread with the fresh rosemary or other herbs and then sprinkle with some flakey sea salt, (I love Maldon Sea Salt Flakes!).
- Bake at 425 on the middle rack for 25-30 minutes or until golden brown and cooked through.
- Remove from pan and let cool slightly on a cooling rack before slicing. You can drizzle with a little more olive oil before serving if desired.
HOW TO SERVE Homemade Basic Rosemary Focaccia
Serve this focaccia warm or at room temperature. Cut portions to control calories and pair with lean items for a balanced meal. A single serving is usually one to two thick slices depending on appetite. For a healthy meal, serve one slice with a large salad and a small portion of chicken or beans. The bread is also great torn into pieces and dipped in a mix of olive oil and vinegar for a low-sugar snack.
Portion control tip: slice the pan into 8 equal pieces for moderate portions. If you are watching weight loss or managing carbs, keep to one slice and add a big serving of greens or a lean protein to stay full longer.
STORAGE & FREEZING : Homemade Basic Rosemary Focaccia
- At room temperature: Store cooled focaccia tightly wrapped for up to 2 days. Keep it in a bread box or a sealed container to keep the top from drying out.
- In the fridge: Wrap well and store up to 5 days. Bring to room temp or warm quickly before serving.
- Freezing: Slice before freezing so you can take out only what you need. Wrap tightly in plastic and foil and freeze up to 3 months. To reheat, thaw in the fridge or at room temperature, then warm at 350°F for 8–12 minutes or until heated through.
For longer meals or big batches, this bread is great for meal prep. You can bake a pan on the weekend and use slices for quick lunches all week.
SERVING SUGGESTIONS
- For a healthy plate: pair one slice with a mixed green salad, lemon vinaigrette, and grilled white fish or chicken. This creates a balanced meal with protein, fiber, and healthy fats.
- For a vegetarian meal: serve with roasted vegetables and a chickpea salad for added protein and fiber. This makes the meal feel full and balanced.
- For a snack board: add cheeses, olives, fresh fruit, and a small bowl of hummus. Watch portion sizes to keep the plate lower in calories.
- Try a jar of quick pickles or beans for a bright side that stores well — these tangy sides work well with bread and add vegetables to the meal. For a preserved vegetable side, consider easy homemade dilly beans as a fresh, crisp option that pairs nicely with focaccia: easy homemade dilly beans with vinegar pickling spice.
VARIATIONS
- Healthier version: Replace 1–2 cups of the bread flour with whole wheat flour. This adds fiber and gives the bread a nuttier taste. You can also sprinkle seeds like flax or chia on top for more fiber and omega-3s. This is a lighter option that helps keep you full longer.
- High-protein or low-carb version: Make a higher protein focaccia by replacing part of the flour with a high-protein flour blend (such as a blend of high-protein wheat flour and vital wheat gluten) or by folding in cooked, mashed white beans for added protein and moisture. For a low carb version, try an almond flour or cauliflower-based flatbread seasoned like focaccia—note that texture will differ from the classic. These swaps can turn the bread into a high protein meal or a low carb side when you need it.
- Air fryer or oven-baked version: You can make smaller rounds or a thin pan of dough and bake in an air fryer basket at 375°F for 10–15 minutes depending on thickness for a slightly crisper crust. For a standard oven, follow the recipe and bake in a 13×9 pan at 425°F for 25–30 minutes. For a different flavor, bake on a sheet pan for crisper edges.
- Diabetic-friendly tweak: Use whole grain flour and smaller portions, pair each slice with protein like turkey or cottage cheese, and add non-starchy vegetables to control blood sugar spikes. For people with diabetes, portion size and pairing with protein and fiber are key.
For a simple preserved side that pairs with many variations, homemade pickles are easy to make and store well; try the homemade canned dill pickles recipe as a bright companion to your focaccia.
FAQs
Q: Is this focaccia healthy?
A: It can be. The base recipe uses olive oil and fresh herbs, which are heart healthy. You can make a healthier version by adding whole wheat flour or seeds to increase fiber and lower the glycemic impact.
Q: Can I make this if I am watching my weight?
A: Yes. This bread can fit into a weight loss plan if you control portion size and pair each slice with lean protein and vegetables. It is a lighter option than buttery breads when served in sensible portions.
Q: How long will the bread stay fresh?
A: At room temperature, the focaccia stays good for about 2 days if wrapped well. In the fridge it will last up to 5 days, and frozen it can keep for up to 3 months.
Q: Is focaccia diabetic-friendly?
A: Traditional focaccia is high in carbs, but you can make it more diabetic-friendly by using whole grain flour, controlling portion size, and serving with protein and fiber-rich sides to slow carbohydrate absorption.
Q: Can I use active dry yeast instead of instant yeast?
A: Yes. If you use active dry yeast, dissolve it in warm water and let it stand for 5–10 minutes until frothy before adding to the flour.
Q: How do I reheat frozen slices?
A: Thaw in the fridge or at room temperature, then warm in the oven at 350°F for 8–12 minutes or toast slices in a skillet for a few minutes.
MAKE-AHEAD TIPS FOR Homemade Basic Rosemary Focaccia
- Dough the night before: Mix the dough in the evening, cover, and refrigerate. The slow rise will build flavor and allow you to bake fresh bread the next day. When ready, let the dough come to room temp, shape in the pan, and allow a short second rise.
- Bake and freeze slices: Bake a full pan, cool completely, slice, and freeze in portions. Thaw only what you need and warm for a quick meal. This makes the focaccia great for meal prep.
- Prepare toppings ahead: Chop rosemary and mix oil for brushing before baking. Store in a small jar in the fridge for up to a week.
- Double the batch: Make two pans and freeze one. This saves time and gives you quick breads for future meals.
This Homemade Basic Rosemary Focaccia is simple to make and easy to adapt. With small swaps, it can become a healthier, higher protein, or even lower-carb option, and it makes a reliable part of a balanced meal plan or meal prep routine. Enjoy warm slices with salads, roasted vegetables, or pickled sides for a bright, full meal.
Rosemary Focaccia
Ingredients
Method
- In a small bowl, combine the warm water, yeast, and sugar. Let stand for 3-4 minutes until starting to foam.
- In a mixing bowl, whisk together the flour and salt. Add the yeast mixture and stir until well combined with a spatula or bread whisk to form a wet, shaggy dough.
- Shape the dough into a rough ball, drizzle with 1 tablespoon of olive oil, and toss until completely covered. Cover with plastic wrap and let rise in a warm place for 1.5 to 2 hours until doubled in size.
- Once risen, use a spatula to fold the risen dough into the middle of the bowl 8 times, turning the bowl a quarter turn each time.
- Drizzle 2 tablespoons of olive oil in a 13x9 inch pan. Place the dough in the pan and gently push and stretch into the prepared baking dish using your knuckles and fingers.
- Cover with plastic wrap and let it rise for another 30 minutes.
- Preheat your oven to 425°F.
- Drizzle the remaining 1 tablespoon of olive oil over the top. Using your fingers, poke dimples all over the surface.
- Sprinkle with the fresh rosemary and flakey sea salt.
- Bake at 425°F on the middle rack for 25-30 minutes until golden brown and cooked through.
- Remove from pan and let cool slightly on a cooling rack before slicing.