3-Ingredient Rosemary Focaccia Recipe You’ll Love

Name: 3-Ingredient Rosemary Focaccia Recipe You'll Love
Prep time: 1 h 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 500g all-purpose flour; 7g active dry yeast; 300ml warm water; 10g salt; 30ml olive oil; 2 tbsp fresh rosemary, chopped; 1 tsp coarse sea salt

Author: lia

Published: October 28, 2025

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There’s something magical about pulling a golden, fragrant rosemary focaccia from the oven—that crisp crust giving way to a cloud-soft interior gets me every time. I still remember my first attempt years ago, nervously poking dimples into the dough, not believing something so simple could taste so incredible. Now it’s my go-to when I want to impress guests (or just treat myself) with minimal fuss. The secret? Letting the rosemary shine alongside good olive oil and that perfect sprinkle of sea salt. Wait till you smell your kitchen while this bakes—pure Italian bakery vibes with just a bowl and a few basic ingredients.

Why You’ll Love This Rosemary Focaccia

Trust me, this rosemary focaccia will become your new obsession. Here’s why:

Effortless magic: Just mix, knead, and let time do the work—no fancy skills needed
That rosemary aroma: Fresh herbs infuse every bite with earthy, piney goodness
Texture heaven: Crispy golden crust gives way to the most pillowy interior
Versatile star: Equally perfect for sandwiches, soups, or just tearing apart warm with your hands

I make this weekly—it’s that reliable and rewarding.

Rosemary Focaccia Ingredients

Gather these simple ingredients—I promise nothing fancy here, just quality basics that transform into something spectacular:

500g all-purpose flour (I like to weigh it for accuracy, but about 3 ¾ cups works)
7g active dry yeast (that’s one packet—check the expiration date!)
300ml warm water (think baby bottle warm, around 105-110°F)
10g salt (just shy of 2 tsp—it’s the flavor booster)
30ml olive oil plus extra for drizzling (use the good stuff here)
2 tbsp fresh rosemary, chopped (dried just won’t give that same punch)
1 tsp coarse sea salt for topping (those crunchy flakes make all the difference)

Pro tip: If your yeast doesn’t bubble within 5 minutes of mixing with warm water, start over—your dough won’t rise properly with dead yeast. I learned this the hard way!

Equipment Needed for Rosemary Focaccia

Good news—you probably have everything already! Here’s what I grab from my kitchen:

Large mixing bowl (big enough for dough to double in size)
9×13-inch baking tray (or any rimmed sheet pan works)
Measuring cups/spoons (or a kitchen scale—my secret weapon)
Clean kitchen towel (to cover rising dough)
Rubber spatula or wooden spoon (for mixing)

That’s it—no stand mixer required, though I sometimes cheat and use mine for kneading when I’m feeling lazy!

How to Make Rosemary Focaccia

Okay, let’s get our hands floury! Making rosemary focaccia is like a little kitchen dance—simple steps that turn into something magical. I’ll walk you through each part, from waking up the yeast to that glorious moment when golden perfection comes out of the oven.

Step 1: Activate the Yeast

First things first—we need to wake up our yeast. In a small bowl, mix your warm water (remember, baby bottle warm—about 105-110°F) with the yeast. Let it sit for 5 minutes until it gets frothy like a tiny cappuccino. No bubbles? Your yeast might be sleepy—start fresh with a new packet. I learned this lesson after a sad, flat loaf years ago!

Step 2: Mix and Knead the Dough

Now for the fun part! In your big mixing bowl, whisk together flour and salt. Make a well in the center and pour in that bubbly yeast mixture along with 30ml olive oil. Stir with a wooden spoon until it comes together, then turn it out onto a lightly floured surface. Here’s where the magic happens—knead for a full 10 minutes. Set a timer! You’ll feel the dough transform from shaggy to smooth and elastic under your hands. If it sticks, add just a dusting more flour—but resist the urge to add too much!

Step 3: First Rise

Pop that beautiful ball of dough back in the bowl, drizzle a little oil on top, and cover with a clean kitchen towel. Find the coziest spot in your kitchen (I use the oven with just the light on) and let it rise for 1 hour. You’ll know it’s ready when it’s puffy and nearly doubled in size. Peek under the towel—seeing that growth never gets old!

Rosemary Focaccia - detail 1

Step 4: Shape and Add Toppings

Time to play! Grease your baking tray with olive oil, then gently press the dough to fill the pan—no need to be perfect here, rustic is charming. Now the signature move: poke deep dimples all over with your fingers (kids love helping with this part!). Drizzle generously with olive oil—it’ll pool beautifully in those dimples—then scatter your chopped rosemary and that coarse sea salt. The salt flakes will give you those irresistible crunchy bits!

Rosemary Focaccia - detail 2

Step 5: Bake to Perfection

Slide your rosemary focaccia into a preheated 220°C (425°F) oven and bake for 20-25 minutes. You’ll know it’s done when the top is golden and the edges pull away from the pan slightly. That rosemary scent will have everyone hovering in the kitchen! Let it cool just enough so you don’t burn your fingers, then tear into that crispy, fluffy masterpiece.

Rosemary Focaccia - detail 3

Tips for the Best Rosemary Focaccia

After making this rosemary focaccia more times than I can count, here are my foolproof tips for absolute perfection every single time:

Rosemary right before use: Chop your rosemary just before adding it—those oils fade fast once cut. I keep a potted plant by my kitchen window just for this!
The poke test: Not sure if it’s baked through? Give the center a gentle poke—it should spring back slowly when done. No dent means it needs more time.
Warm rising spot: If your kitchen’s chilly, let dough rise in the oven with just the light on (off!) or near a radiator. Cold dough takes forever to rise.
Oil those fingers: When dimpling the dough, dip your fingers in olive oil first—it prevents sticking and adds extra flavor pockets.
Rest before slicing: I know it’s hard, but wait at least 10 minutes before cutting—this lets the crumb set properly so it doesn’t get gummy.

Bonus trick from my Italian neighbor: For extra crispness, place a baking tray on the oven’s bottom rack while preheating, then pour ½ cup water onto it when you add the focaccia—the steam works wonders!

Rosemary Focaccia Variations

Want to mix it up? Try adding minced garlic for a punchy twist, or scatter Kalamata olives for a briny kick. Thinly sliced cherry tomatoes or caramelized onions work wonders too. My favorite? A sprinkle of grated Parmesan before baking—it adds a golden, cheesy crust. Get creative!

Serving Suggestions

Oh, the possibilities! Tear into this rosemary focaccia warm from the oven—it’s heavenly with a drizzle of good olive oil. Dunk it in soups (tomato basil is my favorite), pair with charcuterie boards, or serve alongside a big Italian salad. Cold? Never in my house!

Storing and Reheating Rosemary Focaccia

Here’s my foolproof method to keep that rosemary focaccia tasting fresh: Store leftovers in an airtight container at room temp for up to 2 days (if they last that long!). For that just-baked crispness, reheat slices in a 175°C (350°F) oven for 5 minutes—trust me, it’s worth firing up the oven instead of using the microwave. Pro tip: Wrap larger pieces in foil to prevent drying out while reheating.

Rosemary Focaccia FAQs

Can I use dried rosemary instead of fresh?
You can, but trust me—fresh rosemary makes all the difference! If you must use dried, reduce the amount to 1 tablespoon (since dried herbs pack more punch) and crush it between your fingers first to release those oils. That said, nothing beats the fragrance of fresh rosemary dancing through your kitchen.

How long does rosemary focaccia stay fresh?
This beauty keeps well at room temperature for about 2 days stored in an airtight container—if it lasts that long! The crust softens over time, but a quick 5-minute toast brings back that irresistible crunch. For longer storage, freeze slices wrapped tightly in foil for up to a month.

Can I make the dough ahead?
Absolutely! After kneading, pop the dough in the fridge overnight instead of letting it rise at room temperature. The slow fermentation actually develops deeper flavor. Just take it out 1 hour before shaping to warm up slightly—your patience will be rewarded with extra tasty focaccia.

Why didn’t my dough rise properly?
Oh, I’ve been there! Usually it’s one of three culprits: dead yeast (test it first!), water that’s too hot (it kills yeast) or too cold (won’t activate it), or a chilly rising spot. Find that cozy warm corner—near (but not on!) your oven or even atop your fridge works wonders.

Can I use whole wheat flour?
For sure! Swap up to half the all-purpose flour with whole wheat—it adds lovely nuttiness. Just know the texture will be slightly denser, and you may need a tablespoon or two more water since whole wheat absorbs more liquid. Start with mixing and adjust as needed.

Nutritional Information

Okay, let’s talk numbers—but remember, these are just estimates since ingredients and brands vary wildly (and let’s be real, who measures olive oil perfectly every time?). Here’s the breakdown per slice (about 50g) of this rosemary focaccia:

150 calories (perfect for guilt-free tearing!)
4g fat (mostly heart-healthy olive oil goodness)
25g carbs (hello, fluffy bread clouds)
4g protein (a little happy surprise)
1g fiber (every bit helps)
300mg sodium (mostly from that addictive sea salt topping)

Now, if you’re like me and drizzle “just a bit more” olive oil before serving (wink), bump those fat calories up slightly. But life’s too short not to enjoy good bread!

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