Oven-Baked Italian Herb Focaccia with Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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.

Prep: 15 min Cook: 30 min Serves 8 Italian cuisine 200 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Preheat oven to 425°F. Lightly oil a 9x13-inch baking pan with 2 tbsp olive oil.
  5. 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.
  6. Step 6: Drizzle 2 tbsp olive oil over the top, sprinkle 2 tbsp chopped fresh rosemary and 1 tsp coarse sea salt evenly.
  7. 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.

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