Baked Italian-Style Herb Focaccia with Rosemary and Sea Salt

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft and airy focaccia bread topped generously with fresh rosemary and coarse sea salt, perfect as an appetizer or side. This italian-inspired quick meals 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.

★ 4.5 (8 ratings) Prep: 20 min Cook: 25 min Serves 8 Italian cuisine 220 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Baked Italian-Style Herb Focaccia with Rosemary and Sea Salt take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Italian-Style Herb Focaccia with Rosemary and Sea Salt?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Baked Italian-Style Herb Focaccia with Rosemary and Sea Salt?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Italian-Style Herb Focaccia with Rosemary and Sea Salt for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Italian-Style Herb Focaccia with Rosemary and Sea Salt?

Italian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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