Rosemary Focaccia

Total Time

Prep: 30 min. + rising Bake: 25 min.


2 loaves (8 pieces each)

Updated: Nov. 15, 2023
The savory aroma of rosemary as this classic bread bakes is irresistible. Try this bread as a side with any meal, as a snack or as a pizza crust. —Debrah Peoples, Calgary, Alberta
Rosemary Focaccia Recipe photo by Taste of Home


  • 1/4 cup plus 3 tablespoons olive oil, divided
  • 2 medium onions, chopped
  • 1-1/2 teaspoons active dry yeast
  • 1-1/2 cups warm water (110° to 115°), divided
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 3 to 4 cups all-purpose flour
  • 2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed, divided
  • Cornmeal
  • Coarse salt


  1. In a large skillet, heat 1/4 cup oil over medium heat. Add onions; cook and stir until tender, 6-8 minutes. In a large bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand 5 minutes. Add 2 tablespoons oil, salt and remaining water. Add 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead dough until smooth and elastic, 6-8 minutes. Add onions and 1 tablespoon rosemary. Knead 1 minute longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest for 5 minutes. Grease 2 round baking pans and sprinkle with cornmeal. Stretch each portion of dough into a 10-in. circle on prepared pans. Cover and let rise until doubled, about 40 minutes. Preheat oven to 375°.
  4. Brush with remaining 1 tablespoons oil. Sprinkle with coarse salt and remaining 1 tablespoon rosemary. Bake until golden brown, 25-30 minutes. Remove from pans to wire racks. Serve warm.

Rosemary Focaccia Bread Tips

What do you serve with rosemary focaccia bread?

While delicious on its own as a snack, rosemary focaccia bread is also a great complement to salads such as this Italian Salad with Lemon Vinaigrette. Focaccia also pairs excellently with soups.

What variations can I try for this focaccia recipe?

Try switching up the herbs on top of this focaccia bread by using dried oregano or basil. You can also top it with Parmesan or Romano cheese, or some chopped fresh or roasted garlic for a punch of flavor.
When it comes to actually baking the bread, you can use instant yeast instead of active dry yeast. If you go this route, skip the step of proofing the yeast in water with the sugar—instead, add the instant yeast and sugar along with the flour. Additionally, you can use bread flour instead of all-purpose flour, but avoid handling and kneading the dough too much or the focaccia may become too tough. Bread flour will yield a chewier texture.

How is focaccia different from bread?

Focaccia is a type of Italian bread that has a chewy texture. Unlike most traditional bread loaves, you make focaccia on a sheet pan with lots of olive oil to ensure a flavorful, crisp crust. It is typically seasoned with herbs and sometimes cheese.

Research contributed by Mark Neufang, Taste of Home Culinary Assistant
Parmesan Rosemary Focaccia: Sprinkle 1 tablespoon Parmesan cheese over each focaccia before baking. Rosemary Olive Focaccia: Prepare dough as directed, omitting sauteed onions. Knead as directed, adding 1/3 cup well-drained sliced ripe olives along with half of the rosemary. Sprinkle 1 tablespoon Parmesan cheese over each focaccia before baking.

Nutrition Facts

1 piece: 147 calories, 6g fat (1g saturated fat), 0 cholesterol, 75mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 3g protein.