Baked Italian-Style Herb Focaccia with Rosemary and Sea Salt

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Soft and airy focaccia bread topped generously with fresh rosemary and coarse sea salt, perfect as an appetizer or side. This Italian-inspired quick recipe, ready in about 45 minutes, pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 1/2 cups (420 g) all-purpose flour
• 1 1/3 cups (320 ml) warm water
• 2 1/4 tsp (1 packet) active dry yeast
• 1 tsp sugar
• 1 1/2 tsp kosher salt
• 1/4 cup plus 2 tbsp extra virgin olive oil
• 2 tbsp chopped fresh rosemary
• 1 tbsp for topping coarse sea salt

The stand mixer we’d knead this with → Best Stand Mixers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, combine 1 1/3 cups warm water (about 110°F), 2 1/4 tsp active dry yeast, and 1 tsp sugar. Stir gently and let sit for 5-7 minutes until foamy and activated.
2. Step 2: In a large mixing bowl, whisk together 3 1/2 cups all-purpose flour and 1 1/2 tsp kosher salt. Add the yeast mixture and 1/4 cup extra virgin olive oil, stirring with a wooden spoon until a sticky dough forms.
3. Step 3: Transfer dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic, adding small amounts of flour if too sticky.
4. Step 4: Place dough in a large oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
5. Step 5: Preheat oven to 425°F (220°C). Lightly oil a 9x13-inch baking pan with 2 tbsp olive oil.
6. Step 6: Punch down the dough and transfer it to the prepared pan. Press and stretch the dough evenly to fill the pan. Use your fingertips to dimple the surface deeply.
7. Step 7: Drizzle 2 tbsp olive oil evenly over the top, sprinkle with 2 tbsp chopped fresh rosemary and 1 tbsp coarse sea salt.
8. Step 8: Bake for 20-25 minutes until the focaccia is golden brown and cooked through. Remove from oven and cool slightly before slicing.