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Homemade Focaccia with Sea Salt & Rosemary – A Foolproof, Flavor-Packed Staple
If you’ve ever dreamed of being transported to a sun-drenched Tuscan garden, this sea salt and rosemary focaccia might just be your ticket. It’s classic, comforting, and best of all—shockingly easy to make, but patience is key.
I’ll be the first to admit: I totally missed the 2020 sourdough-and-focaccia wave. No clue what I was doing then (certainly not making bread), but I’ve finally jumped in—and let me tell you, I get the hype now.
This recipe makes a generous batch, which is perfect because once you try it, you’ll want to use it for everything. So far, I’ve turned slices into the base of a green curry chicken sandwich, scooped up creamy white bean dip with it, and even stashed a few pieces in the freezer to reheat for tonight’s family dinner.
Here’s the best part: you don’t have to be a pro baker to pull this off. The dough pretty much works its own magic while it rests, getting softer and bubblier each time. I’m no expert kneader, but it hasn’t mattered one bit—every time I make this, it turns out deliciously golden, chewy, and full of flavor.
And honestly? There’s nothing better than the smell of rosemary and fresh bread baking in your oven. It’s cozy, it’s nostalgic, and it makes your whole house feel like a little Italian café.
Whether you’re new to baking or just looking for a reliable, cost-effective bread recipe that delivers every time—this one’s a keeper.
Here are some great recipes that will work perfectly with this Rosemary and Sea Salt Focaccia:
Rosemary & Sea Salt Focaccia
Equipment
- 1 Wide shallow baking tray Focaccia thickness will depend on the sized tray
- 1 Large mixing bowl
- 1 Tea towel
Ingredients
- 5 cups all purpose flour
- 1/4 cup semolina flour For dusting
- 2 1/4 tsp instant yeast
- 1.5 tsp regular salt
- 2 1/3 cups cold water
- 3 tbsp olive oil for mixture and topping
- 1 handful fresh rosemary leaves You can use dried rosemary if you don't have fresh rosemary
- 1 1/2 tsp coarse sea salt For topping
Instructions
- Get the Dough RollingIn a large mixing bowl, combine flour, yeast, salt, water, and a generous tablespoon of olive oil. Stir and mix until it all comes together into a shaggy, sticky ball. Cover the bowl with a tea towel like you're tucking it in for a nap, and let it rest in a cozy warm spot for 30 minutes.
- Stretch & StrengthenLightly dust your countertop with semolina flour (this gives that perfect crunch). Plop down your dough and knead it with love for about 5 minutes until it’s smooth and elastic. Shape it into a ball again and let it relax in the bowl for another 30-minute rest. Even dough needs a break!
- Get Your Hands Dirty (In the Best Way)Time for the fun part. Oil up your baking tray generously—don’t be shy. Knead the dough once more and transfer it to the tray. Start pressing and stretching the dough with your hands, like you’re giving it a gentle massage. Poke your fingers into it like you're playing piano—it should feel soft and bubbly. Flip it over so both sides get coated in oil, and keep stretching until it fills the tray.
- Add Some Herb LovePoke those classic dimples all over the dough again with your fingertips. Now sprinkle fresh rosemary generously on top—this is what makes your whole house smell amazing.
- Another Power NapCover the tray again with the tea towel and let the dough puff up for another 20 minutes. It’s rising and getting ready for its big moment.
- Bring on the FlavorBefore it hits the oven, give your dough a final flourish with a sprinkle of flaky sea salt, making sure it’s evenly scattered. That salty crunch is key.
- Bake to PerfectionSlide your tray into a preheated oven at 500°F and bake for about 16 minutes. Keep an eye on it—you’re looking for that irresistible golden brown top. The scent will let you know it’s ready.
Loved this recipe? Don’t forget to follow along on Nicole Cathrine for more snack ideas that will be loved by all!
Here are some of my favorite dips to accompany this focaccia:
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