Savory Herb Focaccia

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A crisp-topped Italian bread with a soft, airy interior, layered with fresh rosemary and sea salt for a fragrant, satisfying bite. This Mediterranean quick recipe, ready in about 60 minutes, pairs all-purpose flour, active dry yeast, and warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 "Build a week of meals around this recipe" 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

• 3 cups all-purpose flour
• 2 1/4 tsp active dry yeast
• 1 1/4 cups warm water
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt

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Instructions

1. Step 1: In a bowl, mix 1 1/4 cups warm water, 2 1/4 tsp active dry yeast, and 1 tsp of the olive oil; let sit for 5 minutes until foamy.
2. Step 2: Combine 3 cups all-purpose flour and 1 tsp sea salt in a large bowl, then add the yeast mixture and remaining 2 tbsp olive oil; stir until a shaggy dough forms.
3. Step 3: Knead on a floured surface for 10 minutes until smooth and elastic, then place in an oiled bowl, cover, and let rise for 1 hour in a warm spot.
4. Step 4: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
5. Step 5: Press risen dough into the baking sheet, dimpling the surface with your fingers to create wells.
6. Step 6: Brush dough with 1 tbsp olive oil, sprinkle with 2 tbsp chopped rosemary and 1 tsp sea salt, and bake for 20-25 minutes until golden brown and crisp.