Rosemary Sea Salt Focaccia

This homemade rosemary sea salt focaccia is probably my favorite bread to date.

Why? Three words (okay, so five):

Olive Oil (like under, on and all up IN this rosemary seas salt focaccia)

Rosemary (from my garden – pretty awesome.)

Sea Salt (gives this bread great texture and crunch)

Rosemary Sea Salt Focaccia l

There was a time where I was afraid of yeast. True story. And I’m telling you… that fear is gone. GONE! Like the fear of the blob coming up from the drain or Gremlins under my bed… GONE!

I did a little focaccia earlier in the year, but this is classic flavors… simply done.

A-lesss roll!

bread stuff

Flour: I’m using bread flour {because it’s meant for bread right?} and I’m also using a little white whole wheat. Go ahead and use all bread flour… it’s no big deal. You’ll also need olive oil, honey, yeast, salt {kosher and sea salt for sprinkling later} and fresh rosemary springs. Did I mention they’re from my herb garden??!!


Start by adding about a teaspoon of honey to a 2-cup liquid measuring cup.


I use an instant digital thermometer {yes, still} to measure the temperature of my water, which should be 120 degrees-ish. Too cold and the yeast won’t bloom. Too hot and you’ll straight-up kill it. I’ve never had yeast fail me by taking my waters temperature. Never.


Give the water and honey a quick stir…


…before sprinkling the yeast onto the water.


Let it sit for 5-8 minutes for the warm honey-water to do its thang with the yeast.

flours and salt

Meanwhile; in the bowl of your mixer {fitted with a dough hook!} add in the 2 cups bread flour, 2/3 cup whole wheat white and a teaspoon of kosher salt.

quick stir

And mix on the lowest setting to give it a quick stir.

add yeast water

On low speed, slowly pour in the yeasty, honey-water.


Keep mixing on low until it just starts to come together.

olive oil

Then pour in 2 tablespoons of extra-virgin olive oil.

ball of dough

Mix on medium once the dry ingredients are incorporated and keep going until a ball-o-dough has formed.


See! It has that dimply old man skin my mom always told me to look for when making bread/pizza dough.

Side Note: I only HOPE my skin looks that good when I’m old!

add olive oil to bowl

Add about a teaspoon or two into a large bowl.

toss in olive oil

Roll the dough all around in it, going up and around the inside of the bowl to coat.

cover and let rise

Cover with a tea towel and set the bowl in a warm spot to rise for two hours.


Once risen…

olive oil the pan

Pour a generous amount of olive oil into a small sheet pan. Rub the entire inside of the pan so when the bread won’t stick when you try to remove it later.

stretch to fit

Use your hands to stretch and press the dough to fit the pan. If you don’t have a small sheet pan, any size will do! It just might be more rustic looking… which is totally cool anyways!

cover and rise again

Again with the tea towel. This time, it only needs to rise for 30-40 minutes.

sprinkle of rosemary

Poof! Now just strip off the rosemary leaves and give the larger ones a chop and sprinkle them over top of the focaccia dough.


Use your fingers and press dimples into the bread every inch or so. This part is so much fun… it’s easy to get carried away, trust me.

drizzle with 2 T olive oil

Drizzle with MORE olive oil… 2 tablespoons to be exact…

fill the dimples

Making sure to fill those dimples.

sprinkle with sea salt

Now all that’s left to do is sprinkle with a couple pinches of that flaked sea salt and then it’s ready to bake! Slide the focaccia dough in a preheated 450 degree oven and immediately reduce the temperature to 375. Bake for 20 minutes, rotating the pan halfway during baking.

Rosemary Sea Salt Focaccia l

Remove and let the rosemary sea salt focaccia cool for 5 minutes before removing and slicing. If it sticks just run knife around the edge and use an off-set spatula to get underneath the bread. Lift out and place onto a cutting board to slice.

Rosemary Sea Salt Focaccia l

The olive oil will literally crisp the outer edges of the rosemary sea salt focaccia giving it a buttery and uh crisp {sorry lacking for a better word here} exterior.

Watch out… this bread is crazy addicting!

Rosemary Sea Salt Focaccia l

Bread lovers UNITE!


Enjoy! And if you give this Rosemary Sea Salt Focaccia recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Rosemary Sea Salt Focaccia l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 


Rosemary + Sea Salt Focaccia

A classic and super easy focaccia bread recipe!

Yield: 12 servings

Prep Time: 20minutes + 2 hours 30 minutes for rising

Cook Time: 20 minutes

Total Time: 3+ hours


1 cup warm water (about 110 degrees)

1 teaspoon honey

1 packet (2-1/4 teaspoon) active dry yeast

2 cups unbleached bread flour

2/3 cup white whole wheat flour

1 teaspoon kosher salt

2 tablespoons olive oil, plus more for bowl, pan and drizzling

1-1/2 tablespoons chopped fresh rosemary leaves

2-3 pinches flaked sea salt


In a 2 cup liquid measuring cup add a teaspoon of honey and the cup of warm {115-120 degrees} water. Give it a quick stir before sprinkling the packet of yeast over top of the water.

In a mixer fitted with the dough hook attachment {or try your food processor!} add in the flours and kosher salt. Turn it on and give it a quick stir. Pour in the yeast mixture and continue to blend until it starts to come together. Lastly measure and add two tablespoons of olive oil. Keep blending until a ball forms in your mixer.

Lightly oil a large bowl with olive oil. Place the dough ball into the bowl and toss it around to coat the dough and the insides of the bowl. Cover the bowl with a tea towel and set it in a warm area to rise for two hours.

Remove the dough and punch it down and then press the dough down and stretch it into a well oiled small sheet pan or rustically form it on a larger sheet pan. Cover again with the tea towel and let it rise for another 30-40 minutes.

Preheat your oven to 450 degrees.

Once the dough has risen for the second time, sprinkle with chopped fresh rosemary. Use your finger and make dimples every couple of inches. Drizzle with two tablespoons of olive oil making sure the oil pools up in those dimples. Sprinkle with flaked sea salt and pop into the preheated oven. Immediately reduce the temperature to 375 and bake for 18-20 minutes or until the focaccia is golden brown.

Remove and let cool for 5 minutes before removing. If the bread sticks use an off-set spatula to loosen the edges and bottom from the pan.

Cut into squares and enjoy!

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37 Responses to “Rosemary Sea Salt Focaccia”

  1. #
    Amy — October 2, 2013 at 7:03 am

    Yum, yum and YUM! Looks perfect Laurie!

  2. #
    Tieghan Gerard — October 2, 2013 at 8:39 am

    This is so pretty! The combo of rosemary and sea salt is so good! I have to make this, especially since I have never made focaccia!

    • simplyscratch replied: — October 2nd, 2013 @ 9:35 pm

      You need to make it happen asap Tieghan! So so GOOD!

  3. #
    Robby — October 2, 2013 at 8:58 am

    There really is nothing like fresh baked bread is there?! This looks divine. Now, if I could convince hubby that rosemary is not a weed.

    • simplyscratch replied: — October 2nd, 2013 @ 9:36 pm

      For a second my eyes skipped over the “a” and I busted out laughing!! Thank you Robby!

  4. #
    Antonia @ Health Inspirations — October 2, 2013 at 9:55 am

    I’m pinning this for sure and can’t wait to try it out. Focaccia is one of my absolute favorite breads, but I’ve never gotten round to making it myself. Thanks for the recipe 🙂

  5. #
    Rachel @ Baked by Rachel — October 2, 2013 at 9:58 am

    I need this in my belly asap!

  6. #
    Julia {The Roasted Root} — October 2, 2013 at 11:58 am

    This looks amaaaazing! I want it alongside every bowl of soup/chili this winter!

    • simplyscratch replied: — October 2nd, 2013 @ 10:52 pm

      YES! Agreeed… bread soaking up soup/chili is the BEST!

  7. #
    Stephanie @ Girl Versus Dough — October 2, 2013 at 12:00 pm

    OMgeeeeeee this focaccia looks scrumptious! I think my favorite part (well, besides the eating, duh) is when you press little dimples into the dough with your fingers. 🙂

    • simplyscratch replied: — October 2nd, 2013 @ 10:52 pm

      Agreed… who doesn’t love dimples {and eating bread?}

  8. #
    Jennie @themessybakerblog — October 2, 2013 at 12:15 pm

    Prettiest focaccia ever! Pinning this recipe for later.

  9. #
    Heather — October 2, 2013 at 12:30 pm

    Looks divine, how would you suggest adjusting to make it without the mixer?

    • simplyscratch replied: — October 2nd, 2013 @ 10:52 pm

      I would do it in the food processor. Same method just a different gadget 🙂

  10. #
    Millie — October 2, 2013 at 2:32 pm

    Oh my… This looks so good! On my to do list for this weekend!!! CARBS 4 LIFE – am I right? Haha

    • simplyscratch replied: — October 2nd, 2013 @ 10:51 pm

      HOlla! CB4L baby! Ha!

  11. #
    Amanda @ Once Upon a Recipe — October 2, 2013 at 4:23 pm

    Oh, I am allllllllllll over this olive oil/rosemary/sea salt business. I recently conquered my fear of yeast too, so I’m ready to jump into this recipe with two feet. One question though – how does one not eat the entire thing in one sitting?! I am open to suggestions.

    • simplyscratch replied: — October 2nd, 2013 @ 10:51 pm

      One does not, not eat it all… you absorb it by drinking wine! 🙂

  12. #
    Des — October 2, 2013 at 7:29 pm

    So simple. So perfect. Get in my belly.

  13. #
    sally @ sallys baking addiction — October 2, 2013 at 8:40 pm

    Laurie, this homemade focaccia looks supreme. Truly amazing. I want to eat up all of its carbiness and be content for life. I love fresh rosemary! I put it in my scrambled eggs. 🙂

  14. #
    Kelli H (Made in Sonoma) — October 2, 2013 at 10:40 pm

    I used to make focaccia alllll the time! LOVED it! This was my favorite flavor combo, too. This makes me want to make some again very soon! Gorgeous bread!

  15. #
    Archana @FeedingTheFoodie — October 2, 2013 at 10:54 pm

    this looks soo good – Im a huge focaccia fan but havent ever tried making it myself. Love rosemary in focaccia especially!

    • simplyscratch replied: — October 2nd, 2013 @ 11:29 pm

      It only seems natural right?

  16. #
    Chung-Ah | Damn Delicious — October 3, 2013 at 1:58 am

    Focaccia is my favorite! I could easily make a meal out of it but I’ve never made it at home. Your awesome step-by-step pictures have me totally confident that I could actually pull this off!

  17. #
    jane — October 3, 2013 at 4:08 am

    This looks delicious! I always wanted to try it and now with your detailed photos, I am going to have a go! Thank you 🙂

  18. #
    Coleens Recipes — October 3, 2013 at 4:33 am

    What a WONDERFUL tutorial!!

  19. #
    Ashley - Baker by Nature — October 3, 2013 at 2:30 pm

    Pretty flavorful bread?! Yes! Count me in for your next batch 😉

  20. #
    Lisa Stylos — October 9, 2013 at 9:57 am

    I made this last Sunday for my son’s Italian themed 19th birthday dinner. It was a cinch (and fun!) to make, so I made 2 pans so that hubs and I would have some this week. Well, Sonny boy and 3 friends ate 1 1/2 pans of lasagna, salad, and ALL the focaccia! Thanks so much for a great recipe – I’ll always remember the first time I made it!

  21. #
    Lisa M. — October 18, 2013 at 2:24 pm

    looks delicious but my husband’s not a big fan of rosemary. What other combo’s could be used?

    • simplyscratch replied: — October 19th, 2013 @ 1:06 am

      I probably would just do the sea salt 🙂

  22. #
    K. Taylor-Cain — December 4, 2014 at 1:19 pm

    Heeeellllpppp! I followed the recip except I used 100% whole wheat organic flour as my 2cups and 2/3 bread flour. My dough seemed dry and didn’t rise properly 🙁 I’m going to try it again without the whole wheat flour as the main 2cups

    • Laurie McNamara replied: — December 4th, 2014 @ 3:55 pm

      It most definitely the 2 cups of whole wheat flour. Switching to 2 cups bread flour and 2/3 whole wheat avoid fix it.


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