Easy Rosemary Focaccia Bread

Golden, chewy focaccia with fragrant rosemary is an easy no-knead bread that comes together with simple ingredients and bakes in about 25 minutes after a slow, flavorful rise.

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If homemade bread feels intimidating, this focaccia is the one to try. The dough mixes in a large bowl with a wooden spoon, no kneading and no dough hook required. Your only job is to give it time at room temperature so the dough can rise and develop flavor.

A quick starter called a biga does the heavy lifting here. You stir it together in minutes, let it sit for 24 hours, then build the dough on top. The result is focaccia with a light, airy crumb, a crisp golden brown top, and plenty of olive oil richness. Serve it warm with dinner, slice it for sandwiches, or dip it in balsamic vinegar and extra virgin olive oil for the best snack.

Why You’ll Love Rosemary Focaccia Bread

• Simple method: No kneading and no stand mixer. Just a bowl, a wooden spoon, and a rubber spatula.
• Big flavor: The overnight biga creates a bakery-style rise with air bubbles and a delicate chew.
• Hands-off time: Most of the work is resting while the dough rises.
• Perfect texture: Crispy edges from olive oil on the bottom of the pan and a soft, airy interior.
• Beginner friendly: Clear step-by-step guidance with helpful tips, from the first rise to the final bake.

Ingredients You’ll Need

• All-purpose flour: The base of the dough. It keeps the crumb tender and light. Bread flour also works if you prefer a chewier bite.
• Instant yeast: Blends right into the flour and water for an easy rise. Active dry yeast can be used with a brief warm-water proofing first.
• Warm water: Aim for 100 to 110°F. Warm water wakes up the yeast and helps the dough hydrate.
• Kosher salt: Seasons the dough and balances the olive oil. A sprinkle of flaky sea salt on top is a nice finishing touch.
• Extra-virgin olive oil: Adds flavor and helps create that signature crisp bottom and edges in the baking pan.
• Fresh rosemary: Classic focaccia topping. Chop it finely so it spreads evenly across the surface of the dough.
• Optional finishes: Garlic cloves slivered over the top, thinly sliced cherry tomatoes, or a shower of parmesan cheese for extra savor.

How to Make Focaccia Bread

Make the biga (starter):

In a large mixing bowl, stir flour, warm water, and instant yeast until a wet, sticky ball forms and no dry flour remains on the sides of the bowl. Cover tightly with plastic wrap and let it stand at room temperature for 24 hours. The biga will puff, smell yeasty, and look bubbly on top. This slow rise builds flavor and gives focaccia its light texture.

Build the dough:

Stir more flour, warm water, and yeast right into the biga. Mix with a wooden spoon until the dough comes together in a rough ball and the flour is fully hydrated. Cover with plastic wrap and let it rest for 15 minutes. This short pause lets the flour absorb water and makes the dough easier to handle.

Salt, rise, and fold:

Sprinkle kosher salt over the dough and stir it in well. Cover and let the dough rise at room temperature for 30 minutes. Spray a rubber spatula with nonstick spray or lightly oil it. Lift one edge of the dough and fold it toward the center. Turn the bowl a quarter turn and repeat, making a total of 8 folds. Cover and let rise for another 30 minutes. Repeat the fold and rise cycle two more times. These gentle folds help build structure without kneading.

Preheat the oven properly:

Set an oven rack in the upper-middle position. Place a baking stone on the rack, if you have one, and preheat to 500°F for at least 30 minutes so the stone and oven are fully heated. A preheated surface helps the bottom crisp. No stone? Use an overturned, preheated rimmed baking sheet.

Pan prep and portioning:

Lightly flour your work surface and turn the dough out. Dust the top with a little flour, then divide in half. Tuck the edges under each piece to form two 5-inch rounds. Pour olive oil into two 9-inch cake pans, swirl to coat, and sprinkle each with a pinch of kosher salt. Place a dough round in each pan, slide it around to coat the bottom and sides with oil, then flip it over so both sides are oiled. Cover with plastic wrap and rest 5 minutes.

Dimple and top:

With oiled fingertips, press the dough out toward the edges of the pan. Use a fork to poke the surface 25 to 30 times to pop large air bubbles and create the classic focaccia texture. Sprinkle chopped fresh rosemary evenly over the top. Let the dough rest 5 to 10 minutes until slightly bubbly.

Bake to golden:

Set the pans on the hot baking stone, reduce the oven temperature to 450°F, and bake 22 to 25 minutes, switching the pan positions halfway through, until the tops are deeply golden brown. Cool in the pans on a wire rack for 5 minutes, then turn the loaves out and cool on the rack for about 30 minutes before slicing.

Expert Tips and Substitutions

• Yeast options: If using active dry yeast, dissolve it in part of the warm water for 5 to 10 minutes until foamy, then proceed.
• Flour swap: Replace up to half the all-purpose flour with bread flour for a chewier crumb, or try part whole wheat flour for a heartier flavor.
• Oil the tools: A light coat of olive oil or nonstick spray on your rubber spatula and fingertips keeps sticky dough easy to handle.
• Flavor boosts: Add thinly sliced garlic, halved cherry tomatoes, or parmesan before baking. Finish with sea salt flakes and a drizzle of extra olive oil while warm.
• Pan choice: Cake pans give tall, soft sides. A rimmed baking pan yields slightly thinner focaccia with more golden surface.
• Warm place tip: If your kitchen is cool, set the covered bowl in the oven with the light on to encourage a steady dough rise.

Storing and Making Ahead

• Room temperature: Wrap the cooled loaves and store at room temperature for up to 2 days in an airtight container or bread bag.
• Freeze: Wrap tightly in plastic wrap, then place in a freezer bag and freeze up to 3 months. Thaw at room temperature.
• Reheat: Warm slices on a baking sheet at 325°F for 8 to 10 minutes, or toast in a skillet with a little olive oil for a crisp edge.
• Make ahead: The biga rests for 24 hours, so plan to mix it the day before baking. You can also refrigerate the shaped, oiled dough rounds in the pans for a few hours before baking. Let them sit at room temperature until puffy, then dimple and bake.

FAQs

What is a biga and why use it?
Biga is a simple Italian starter made from flour, water, and yeast. The overnight rest builds flavor and helps create larger air bubbles for a lighter, airy focaccia.

Can I use active dry yeast instead of instant yeast?
Yes. Proof active dry yeast in warm water first, then mix as directed. The rest of the recipe stays the same.

Do I need a baking stone?
A baking stone helps crisp the bottom, but it is optional. You can preheat an overturned rimmed baking sheet and set your pans on it for similar results.

How do I know when it is baked through?
The top should be a rich golden brown and the edges should look crisp. If you tap the surface, it will sound slightly hollow.

What toppings work besides rosemary?
Try garlic focaccia with thinly sliced cloves, cherry tomatoes, caramelized onions, olives, or parmesan cheese. Finish with sea salt flakes and extra-virgin olive oil.

Similar Bread Recipes

If you loved this focaccia, here are a few more homemade bread recipes you might enjoy:

• Whole Wheat Bread
• Chocolate Chip Banana Bread
• Pumpkin Bread
• Easy Dinner Rolls
• Apple Cinnamon Bread with Greek Yogurt
• Carrot Loaf with Cream Cheese Swirl

Enjoyed this Easy Rosemary Focaccia Bread? Leave a quick review and tell us how yours turned out!

5 from 4 votes

Rosemary Focaccia Bread

By Katie G.

Easy Rosemary Focaccia Bread with a flavorful biga, olive oil, and fresh rosemary. No kneading, beginner friendly, and bakes golden in about 25 minutes.

Prep: 2 hours hrs 5 minutes mins

Cook: 25 minutes mins

Cooling Time: 35 minutes mins

Total: 4 hours hrs 25 minutes mins

Servings: 12 servings

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Ingredients 

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For the biga:

• ▢ ½ cup all-purpose flour
• ▢ 1/3 cup warm water, 100-110°F
• ▢ ¼ teaspoon instant yeast

For the dough:

• ▢ 2 ½ cups all-purpose flour
• ▢ 1 ¼ cups warm water, 100-110°F
• ▢ 1 teaspoon instant yeast
• ▢ 3 teaspoons kosher salt
• ▢ 4 tablespoons extra-virgin olive oil
• ▢ 2 tablespoons chopped fresh rosemary

Cook ModePrevent your screen from going dark

Instructions 

• To make the biga, combine ½ cup flour, water, and yeast in a large bowl. Stir with a wooden spoon until the ingredients form a wet and sticky ball and no dry flour remains. Cover bowl tightly with plastic wrap and let stand at room temperature for 24 hours.
• To make the dough, stir the flour, water and yeast into biga with a wooden spoon until ingredients form a wet and sticky ball and no dry flour remains. Cover with plastic wrap and let rise at room temperature for 15 minutes.
• Sprinkle 2 tsp. salt over dough and stir into dough until thoroughly incorporated. Cover with plastic wrap and let rise at room temperature for 30 minutes. Spray a rubber spatula with nonstick cooking spray and fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees, fold again. Turn bowl and fold dough 6 more times (for a total of 8 turns). Cover with plastic wrap and let rise for 30 minutes. Repeat folding, turning and rising 2 more times, for a total of three 30-minute rises. Meanwhile, adjust oven rack to upper-middle position, place a baking stone on rack, and preheat oven to 500 degrees for at least 30 minutes before baking.
• Transfer dough to lightly floured work surface. Lightly dust top of dough with flour and divide in half. Shape each piece of dough into a 5-inch round by gently tucking under edges. Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Sprinkle each pan with ½ tsp kosher salt. Place round of dough in pan and slide dough around pan to coat bottom and sides; flip over. Repeat with second piece of dough in second pan. Cover pans with plastic wrap and let rest for 5 minutes.
• Using fingertips, press dough out toward edges of pan. Using dinner fork, poke surface of dough 25 to 30 times, popping any large bubbles. Sprinkle rosemary evenly over top of dough. Let dough rest until slightly bubbly, 5 to 10 minutes.
• Place pans on baking stone and reduce oven temperature to 450 degrees. Bake until tops are golden brown, 22-25 minutes, switching placement of pans halfway through baking. Transfer pans to wire rack and let cool 5 minutes. Remove loaves from pan and return to wire rack. Let cool 30 minutes before serving.
• Loaves can be wrapped and stored at room temperature for up to 2 days.

Notes

• If you do not have a baking stone, bake the bread on an overturned, preheated rimmed baking sheet set on the upper-middle oven rack.
• This recipe was passed on to me from a family member. I do not have the original source of this recipe. It was originally published on this site in 2013. 

Nutrition

Calories: 120kcal, Carbohydrates: 18g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Sodium: 437mg, Potassium: 32mg, Fiber: 1g, Sugar: 1g, Vitamin A: 7IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread

Cuisine: Italian

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