The Ultimate Comfort Bread: Rosemary and Sea Salt Focaccia from Scratch

There’s something about homemade bread that just takes me back to simpler times. The warm, comforting smell of freshly baked focaccia filling the house reminds me of lazy weekends spent in the kitchen with family. This Rosemary and Sea Salt Focaccia is my absolute favorite when I’m craving that perfect balance of crunchy edges and soft, pillowy inside. It’s a bread that’s both rustic and refined, with the earthy rosemary and the burst of flaky sea salt making every bite a little moment of joy.

Making focaccia from scratch might seem intimidating, but I promise you it’s so much easier than it looks. The dough comes together quickly, and the best part is the time you get to spend waiting for it to rise, it’s like a mini escape to slow down and savor the process. Whether you’re making it for a special dinner, an afternoon snack, or just because, the result is always worth it. Plus, it’s the kind of bread that goes with everything, dip it in olive oil, top it with your favorite ingredients, or use it as the base for a delicious sandwich.

This focaccia is my go-to when I want to bake something that feels like a hug in bread form. The rosemary adds a fragrance that’s both fresh and comforting, while the sea salt gives just the right amount of contrast. If you’ve never made focaccia before, trust me, you’re in for a treat. Once you try it, you’ll see why it’s one of those recipes that becomes a cherished part of your baking repertoire.

Ingredients

• 4 cups all-purpose flour (500 g) – Use all-purpose flour for a light, airy texture that’s perfect for focaccia.

• 2 ¼ tsp dry yeast (7 g, 1 packet) – The dry yeast helps the dough rise to create that soft, pillowy inside we all love.

• 1 ⅓ cups warm water (325 ml) – Make sure the water is warm, not hot, to activate the yeast and get that perfect rise.

• 2 tbsp olive oil (plus extra for drizzling) – Olive oil adds richness to the dough and gives the focaccia its lovely golden color.

• 1 tsp sugar – A pinch of sugar helps activate the yeast, making your focaccia rise beautifully.

• 1 tsp salt – A little salt goes a long way in bringing out the flavors of the dough.

• 1 tbsp fresh rosemary leaves (or 1 tsp dried) – Fresh rosemary adds an aromatic, earthy flavor that makes this bread extra special.

• 1 tsp flaky sea salt – Flaky sea salt sprinkled on top creates that delightful salty crunch in every bite.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.

2. In a large bowl, mix flour and salt. Add the yeast mixture and olive oil, then knead for 8–10 minutes until smooth and elastic.

3. Shape the dough into a ball, cover with a kitchen towel, and let it rise for 1–1.5 hours until doubled in size.

4. Grease a baking tray with olive oil. Place the dough on the tray and stretch it out to form a rectangle (or press it into a round shape).

5. Use your fingers to press dimples into the surface of the dough. Drizzle with extra olive oil and sprinkle with rosemary and flaky sea salt.

6. Let the dough rise again for 30–40 minutes while preheating the oven to 430°F (220°C).

7. Bake for 20–25 minutes until golden brown and crispy on the edges.

8. Let cool slightly before slicing. Enjoy with olive oil, balsamic vinegar, or as a sandwich base!

Tips & Tricks for the Perfect Rosemary and Sea Salt Focaccia

• Use Warm Water, Not Hot: Be sure to use warm water (around 110°F or 43°C) to activate the yeast. Water that’s too hot can kill the yeast, while water that’s too cold won’t activate it properly.

• Let the Dough Rise Slowly: For best results, let your dough rise at room temperature for 1-1.5 hours, or even longer if you have the time. A slow rise gives the focaccia better flavor and texture.

• Don’t Skip the Dimples: Pressing your fingers into the dough before baking isn’t just for looks. These dimples help the olive oil soak into the bread, creating those beautiful pockets of flavor.

• Go Generous with Olive Oil: Drizzle the dough generously with olive oil before baking. It creates a crispy, golden crust and adds a rich, savory flavor to the focaccia.

• Choose the Right Flour: While all-purpose flour works great, if you want a slightly chewier texture, try adding a small portion of bread flour to the mix for extra structure.

• Fresh or Dried Rosemary?: Fresh rosemary gives a stronger, more aromatic flavor, but dried rosemary works perfectly fine if fresh isn’t available. Just be sure to crush it a little before adding to release its oils.

• Bake on a Hot Surface: For a crispy bottom, bake the focaccia on a preheated baking sheet or pizza stone. This helps create a crunchy crust while keeping the inside soft.

• Top with Extra Sea Salt: After baking, sprinkle a little extra flaky sea salt on top while the bread is still warm for that irresistible salty crunch.

• Experiment with Add-ins: Feel free to get creative! Add toppings like cherry tomatoes, olives, or caramelized onions to make your focaccia even more flavorful.

• Let it Cool Slightly: Allow the focaccia to cool for 10 minutes before slicing. This helps the flavors settle, and the bread will be easier to cut without losing its shape.