INTRODUCTION
Homemade Basic Rosemary Focaccia is warm, soft, and simple to make. This bread has a light crust, dimples on top, and fresh rosemary for scent. It fits many meals and is a nice homemade treat. If you enjoy easy home baking with other family favorites, try pairing it with homemade sweets like best homemade chocolate chip cookies for a full home menu.
This recipe uses simple ingredients and a short rise time. You can make it on a weeknight or for a small meal prep session. The steps below are plain and clear so you can follow along without fuss.
WHY YOU WILL LOVE THIS RECIPE
You will love this focaccia because it is a lighter option than heavy breads. It uses olive oil for good fats and rosemary for flavor without extra calories. It works well as a healthy version of restaurant bread when you control oil and salt. This bread is great for meal prep and can be sliced and stored for the week. For people watching weight, this focaccia can be part of a balanced meal and is good for weight loss when eaten in proper portions with lean protein and veggies.
This bread is also easy to change to fit diet needs. You can make a whole grain version for more fiber or a higher protein version for more balance. The plain recipe is friendly to most home cooks and fits many meal plans.
HOW TO MAKE Homemade Basic Rosemary Focaccia
This focaccia makes a soft, olive-oil rich bread with a golden top and fresh herb scent. The dough is wet and sticky, which makes the bread soft and airy. Follow the steps closely for best rise and texture.
EQUIPMENT NEEDED
- Large mixing bowl or stand mixer bowl
- Spatula or bread whisk
- Plastic wrap or a clean towel
- 13×9 baking pan (or similar size)
- Measuring cups and spoons
- Oven and cooling rack
Ingredients You’ll Need :
2 cups warm water, 2 tsp instant yeast, 1 tsp sugar, 4 cups bread flour ((can substitute AP, will just be lighter, less chewy)), 1 Tbsp salt, 1/4 cup extra virgin olive oil ((divided in to 4 Tbsp)), 2 Tbsp fresh rosemary and/or other fresh herbs, Flakey sea salt for sprinkling over the top of the bread ((I use about 1 Tbsp))
STEP-BY-STEP INSTRUCTIONS :
In a small bowl combine the warm water, yeast and sugar. Let stand for 3-4 minutes until starting to foam.
In your mixing bowl, whisk together the flour and the salt. Add the yeast mixture and stir until well combined with a spatula or a bread whisk. This is a wet, shaggy dough.
Shape the dough into a rough ball, drizzle with a Tbsp of olive oil and toss the dough around in it until completely covered. Cover with plastic wrap and let rise in a warm place for about 1-1/2 to 2 hours or until doubled in size.
Once risen, use your spatula to fold the risen dough in to the middle of the bowl 8 times, turning the bowl a quarter turn each time you do a fold.
Drizzle 2 Tbsp olive oil in your 13×9 pan. Place the dough in the pan and gently push and stretch it in to the prepared baking dish as best you can using your knuckles and fingers.
Cover with plastic wrap and let rise another 30 minutes.
Preheat your oven to 425 degrees.
Drizzle the remaining Tbsp of olive oil over the top and using your fingers, poke dimples all over the top of the bread.
Sprinkle the bread with the fresh rosemary or other herbs and then sprinkle with some flakey sea salt, (I love Maldon Sea Salt Flakes!).
Bake at 425 on the middle rack for 25-30 minutes or until golden brown and cooked through.
Remove from pan and let cool slightly on a cooling rack before slicing. You can drizzle with a little more olive oil before serving if desired.
HOW TO SERVE Homemade Basic Rosemary Focaccia
Serve warm or at room temperature. For a healthy serving, slice a 13×9 focaccia into 8 equal pieces. One piece is a good portion with a salad or bowl of soup. For a lighter option, toast a thin slice and top with fresh tomato and a small slice of mozzarella. This choice keeps calories lower while adding protein from the cheese.
If you want a high protein meal, pair one slice with a lean protein like grilled chicken or chickpea salad. This gives a balanced plate of carbs, protein, and fat. Remember portion control: one medium slice plus a cup of vegetables and a palm-sized protein makes a balanced meal.
STORAGE & FREEZING : Homemade Basic Rosemary Focaccia
To store on the counter: let the focaccia cool fully, then wrap tightly in foil or plastic wrap. It will stay soft for 2 days at room temperature. For longer storage, keep in the fridge up to 5 days, but note that refrigeration can change the texture slightly.
To freeze: cut the bread into slices and place sheets of parchment or wax paper between slices to stop sticking. Put the slices in a freezer bag and press out air. Freeze up to 3 months. To thaw, move slices to the fridge overnight or heat directly from frozen in a 350°F oven for 8-12 minutes until warm and crisp.
For those who watch carbs or sugar for diabetic-friendly diets, keep portion sizes small and pair the bread with a protein and non-starchy vegetables to help steady blood sugar.
SERVING SUGGESTIONS
- Simple dinner: one slice of focaccia, a green salad with lemon vinaigrette, and a serving of baked chicken for protein. Try pairing it with a light baked chicken dish like the crispy homemade baked chicken tenders for a balanced meal.
- Brunch: serve squares with a bowl of tomato soup and a side of sautéed greens.
- Snack: a small toasted slice with hummus and cucumber for fiber and protein.
- Appetizer: cut into small squares and top with smoked salmon, Greek yogurt, dill, and lemon.
Keep servings controlled: a 3-inch square is a good snack portion. This approach makes the bread fit a weight loss plan without giving up taste.
VARIATIONS
- Healthier version: Use half bread flour and half whole wheat flour to add fiber. Cut total oil by one tablespoon and use a light spray of oil to top the bread. This change makes a healthier version with more fiber and a lower fat top.
- High-protein or low-carb version: For a high protein meal, make a dough that includes a small amount of vital wheat gluten or add a scoop of unflavored protein powder formulated for baking (test small batches first). Another path is to serve the focaccia in smaller portions with protein-rich sides (eggs, chicken, or Greek yogurt). For a low-carb alternative, try a small almond-flour flatbread topped with rosemary and baked in an oven or air fryer; note that texture will differ from classic focaccia. These swaps make the dish more diabetic-friendly or good for weight loss when eaten in smaller portions.
- Air fryer or oven-baked version: The base recipe is oven-baked. For an air fryer option, make small rounds of dough, allow a short rise, then air fry at 375°F for 8–10 minutes until golden, checking often. The air fryer gives crisp edges and works well for single servings. The oven method makes the classic full pan focaccia.
FAQ
Q: Is focaccia healthy?
A: Focaccia can be part of a healthy diet if you watch portion size and pair it with lean protein and vegetables. Use whole grain flour and less oil for a healthier version.
Q: Can I make this for meal prep?
A: Yes. This bread is great for meal prep. Slice and store in the fridge for 3–5 days or freeze slices for up to 3 months. Reheat before serving.
Q: Is this recipe diabetic-friendly?
A: The base recipe is bread, so it has carbs. It can be diabetic-friendly if you keep portions small, pair with protein and fiber, and choose whole grain flour to slow blood sugar rise.
Q: Can I use AP flour instead of bread flour?
A: Yes. Using AP flour will make a lighter, less chewy focaccia. It still tastes great and bakes well.
Q: How do I get big air bubbles inside?
A: Keep the dough wet and do not overwork it. Long rise times and gentle folding help create open crumb with air pockets.
Q: Can I freeze leftover focaccia?
A: Yes. Freeze slices with parchment between them in a sealed bag for up to 3 months. Reheat in the oven for best texture.
MAKE-AHEAD TIPS FOR Homemade Basic Rosemary Focaccia
This bread is great for meal prep. You can mix the dough the night before and let it rise in the fridge overnight for a slow ferment. The slow rise adds flavor and lets you bake fresh bread in the morning or the next day with little work. For a fast prep day, bake a full pan and slice it into portions to freeze. Thaw slices as needed and warm in the oven or toaster.
If you plan a simple week of meals, pair slices with quick protein options like baked chicken. For an easy family dinner that saves time, serve with the oven-ready homemade baked chicken tenders and a quick green salad. This pairing makes a balanced plate and saves time in the kitchen.
Use these tips to make focaccia part of a regular meal prep plan. It stores well and lifts simple dinners with fresh flavor.
Basic Rosemary Focaccia
Ingredients
Method
- In a small bowl, combine the warm water, yeast, and sugar. Let stand for 3-4 minutes until starting to foam.
- In a mixing bowl, whisk together the flour and salt. Add the yeast mixture and stir until well combined.
- Shape the dough into a rough ball, drizzle with 1 Tbsp of olive oil and toss the dough until completely covered. Cover with plastic wrap and let rise in a warm place for about 1.5 to 2 hours or until doubled in size.
- Once risen, fold the dough into the middle of the bowl 8 times, turning the bowl a quarter turn each time.
- Drizzle 2 Tbsp olive oil in a 13x9 pan. Place the dough in the pan and gently push and stretch it using your knuckles and fingers.
- Cover with plastic wrap and let rise for another 30 minutes.
- Preheat your oven to 425°F.
- Drizzle the remaining 1 Tbsp of olive oil over the top and poke dimples all over using your fingers.
- Sprinkle with fresh rosemary and flaky sea salt.
- Bake at 425°F on the middle rack for 25-30 minutes or until golden brown and cooked through.
- Remove from pan and let cool slightly on a cooling rack before slicing.