Istrian-Style Focaccia with Olive Oil and Rosemary

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

A fragrant, airy focaccia bread brushed with generous Istrian olive oil and sprinkled with fresh rosemary, perfect as an appetizer or side. This Mediterranean-inspired quick recipe, ready in about 40 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 250 calories and feeds 6, 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.

Prep: 15 min Cook: 25 min Serves 6 Mediterranean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1 1/4 cups warm water (110°F/43°C), 2 teaspoons active dry yeast, and 1 teaspoon granulated sugar. Stir gently and let sit for 5-10 minutes until foamy.
  2. Step 2: In a large mixing bowl, whisk together 3 cups all-purpose flour and 1 teaspoon sea salt. Make a well in the center and pour in the yeast mixture along with 1/4 cup Istrian olive oil.
  3. Step 3: Mix with a wooden spoon until a sticky dough forms. Transfer to a floured surface and knead for 8-10 minutes until dough is smooth and elastic.
  4. Step 4: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  5. Step 5: Preheat oven to 425°F (220°C). Lightly oil a 9x13 inch baking pan and press the dough evenly into the pan with your fingers, creating dimples in the surface.
  6. Step 6: Brush the top generously with Istrian olive oil, sprinkle 2 tablespoons chopped fresh rosemary and 1 tablespoon coarse sea salt evenly over the dough.
  7. Step 7: Bake for 20-25 minutes until the focaccia is golden brown and crisp on the edges.
  8. Step 8: Remove from oven, let cool slightly, then cut into squares and serve warm or at room temperature.

Frequently asked questions

How long does Istrian-Style Focaccia with Olive Oil and Rosemary take to make?

Total time is about 40 minutes (15 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 Istrian-Style Focaccia with Olive Oil and Rosemary?

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 Istrian-Style Focaccia with Olive Oil and Rosemary?

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 Istrian-Style Focaccia with Olive Oil and Rosemary for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Istrian-Style Focaccia with Olive Oil and Rosemary?

Mediterranean 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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