Sea Salt Rosemary Focaccia Recipe - Happy Foods Tube (2024)

Homemade sea salt rosemary focaccia is easy to make and tastes delicious. This light Italian bread is soft and goes so well with all sorts of dishes!

Making rosemary focaccia is easy but you need to follow the instructions and I recommend reading the whole post for all tips and tricks.

What is focaccia bread made of?

Focaccia ingredients

It’s made of flour, yeast, salt and olive oil. Because yeast is used, you need to proof the dough before you actually bake it.

Focaccia toppings

Now I made sea salt rosemary focaccia but you can use all sorts of toppings like bacon, garlic, olives (Try Focaccia Bread with Olives).

Can you eat focaccia cold?

Yes, you can but I recommend eating it while still warm or as fresh as possible as it goes stale very quickly.

Its texture will change rapidly overnight from soft and fluffy to hard so again, the fresher the tastier!

What do you serve focaccia with?

We love to dip this rosemary focaccia bread into extra virgin olive oil that I usually serve as a part of a charcuterie board or any kind of platter (like Mediterranean Platter or Cheese Board.

You can also cut it in half and fill with ham, salami, cheese, … and make a sandwich.

Fresh sea salt and rosemary focaccia is also delicious with Soups or curry dishes (Instant Pot Sweet Potato Curry).

How to make rosemary focaccia with sea salt

For the full recipe, please see the recipe card below this post.

The dough: Once the dough is kneaded, it needs to be proved = doubled in size. I always put it into a large bowl that is greased with olive oil. You don’t need to grease the bowl but it makes it so easy to remove the proved dough out of the bowl, so I rarely skip this step.

Then, I cover it with plastic wrap and a kitchen towel. It will take somewhere between 35-60 minutes for the dough to double in size.

The time will always vary – depending on the indoor temperature and also on the yeast.

Once the dough is ready, you just transfer it onto a baking sheet of any kind (I use a cookie sheet and it works well) and stretch it.

Don’t stretch it too much though – it’s not a pizza. If you do, your rosemary focaccia will just dry out in the oven and we don’t want this.

Toppings: A very generous drizzle of olive oil, fresh rosemary leaves (stems removed) and a generous amount of sea salt flakes.

Baking: It takes about 15-20 minutes (at 400°F/200°C) to bake this sea salt rosemary focaccia. And yes, I said “about” because it depends on the thickness of the dough and also on your oven.

What yeast to use when making rosemary focaccia?

You can use instant, active dry or fresh yeast. Remember that active dry and fresh yeast have to be activated in lukewarm water (that contains a little sugar).

Hand-kneading vs stand mixer

Sea salt rosemary focaccia can be made either by hand or in a stand mixer with dough attachment. It is entirely up to you.

Now what you should now is that the dough kneaded by hand might look slightly different than the one kneaded by the machine. But there is nothing to worry about.

Also every mixer is different (e.g. has different speed levels) so for this reason I recommend kneading on the lowest speed and increasing the speed carefully, if needed. Do not knead the dough on a high speed.

Texture of dough

Soft, stretchy and slightly sticky is the perfect texture when making rosemary focaccia in a mixer. If you make it by hand, it can be slightly less sticky, but it should not be hard.

Adding water to dough

• This will vary slightly depending on how much flour you used (note that there is always a difference when using cups for measuring flour) as well as the humidity.
• I recommend starting with 1 cup and adding more, if needed. I sometimes need and extra ¼ cup, while other times it is less than that.

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