Oven-Baked Italian Herb Focaccia with Rosemary
Soft and airy focaccia bread infused with olive oil, fresh rosemary, and sea salt, perfect for dipping or sandwiches. This Italian-inspired quick recipe, ready in about 45 minutes, pairs warm water (110°F), active dry yeast, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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
- 1 1/3 cups warm water (110°F)
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tsp sugar
- 3 1/2 cups all-purpose flour
- 1 tbsp salt
- 1/4 cup plus 2 tbsp extra virgin olive oil
- 2 tbsp, chopped fresh rosemary leaves
- 1 tsp coarse sea salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 1 1/3 cups warm water (110°F), 2 1/4 tsp active dry yeast, and 1 tsp sugar. Stir gently and let sit for 5 minutes until foamy.
- Step 2: Add 3 1/2 cups all-purpose flour, 1 tbsp salt, and 1/4 cup extra virgin olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
- Step 3: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour until doubled.
- Step 4: Preheat oven to 425°F. Lightly oil a 9x13-inch baking pan with 2 tbsp olive oil.
- Step 5: Transfer the dough to the pan and stretch it evenly to the edges. Use your fingertips to dimple the dough deeply all over.
- Step 6: Drizzle 2 tbsp olive oil over the top, sprinkle 2 tbsp chopped fresh rosemary and 1 tsp coarse sea salt evenly.
- Step 7: Let the dough rest for 20 minutes, then bake for 20-25 minutes until golden brown. Remove from oven and cool slightly before slicing.
Frequently asked questions
How long does Oven-Baked Italian Herb Focaccia with Rosemary take to make?
Total time is about 45 minutes (15 min prep + 30 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 Oven-Baked Italian Herb Focaccia with 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 warm water (110°f) from drying out.
Can I substitute ingredients in Oven-Baked Italian Herb Focaccia with 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 Oven-Baked Italian Herb Focaccia with Rosemary 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 Oven-Baked Italian Herb Focaccia with Rosemary?
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.
