Rustic Handmade Herb Focaccia with Rosemary and Sea Salt

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A tender, handmade focaccia bread infused with fresh rosemary and sprinkled with coarse sea salt for a perfect Mediterranean appetizer or snack. This Mediterranean-inspired sushi 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 280 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.

Ingredients

• 400 g all-purpose flour
• 300 ml warm water
• 2 tsp active dry yeast
• 1 tsp sugar
• 1 tsp fine sea salt
• 4 tbsp, plus more for drizzling extra virgin olive oil
• 2 tbsp, chopped fresh rosemary sprigs
• 1 tbsp coarse sea salt

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Instructions

1. Step 1: In a small bowl, combine 300 ml warm water with 2 tsp active dry yeast and 1 tsp sugar. Stir gently and let sit for 5-7 minutes until the mixture is foamy and active.
2. Step 2: In a large mixing bowl, combine 400 g all-purpose flour with 1 tsp fine sea salt. Make a well in the center and pour in the yeast mixture and 4 tbsp extra virgin olive oil.
3. Step 3: Mix with a wooden spoon until a shaggy dough forms. Turn onto a floured surface and knead by hand for about 10 minutes until smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled in size.
4. Step 4: Preheat oven to 425°F (220°C). Lightly oil a 9x13 inch baking pan and gently press the risen dough into the pan, stretching to fit.
5. Step 5: Use fingertips to dimple the dough evenly. Drizzle 1 tbsp extra virgin olive oil over the surface, then sprinkle 2 tbsp chopped fresh rosemary and 1 tbsp coarse sea salt evenly.
6. Step 6: Bake for 20-25 minutes until the focaccia is golden brown and sounds hollow when tapped. Remove from oven and let cool slightly before slicing.