One Hour Rosemary Focaccia Bread
This One Hour Rosemary Focaccia Bread is everything you love about homemade focaccia bread without the hassle! It’s tender and fluffy with the flavors of garlic and rosemary, it’s got irresistible crispy edges, and it’s ready in one hour flat!
A lot of people that I talk to are intimidated about making homemade bread. I relate, as I used to feel the same way before I went to cooking school.
If you’re intimidated by yeast breads, this Rosemary Focaccia Bread recipe is the perfect starting point. It just couldn’t be easier and it comes out perfect every single time!
Typically focaccia bread dough takes one hour alone to rise, but I’ve streamlined the process considerably with this recipe. The bread is ready in one hour from start to finish!
It’s golden brown with crispy edges, a fluffy interior and the flavors of garlic and rosemary.
It’s a good thing this bread comes together so quickly because it never lasts long. 🙂
Why you’ll love this recipe
- It’s perfect every time. This focaccia bread is tender and fluffy with crispy edges and gets rave reviews from everyone that tries it.
- It’s easy. This is the easiest way to make homemade focaccia bread. There’s no kneading necessary and it’s ready in a fraction of the time.
- It’s customizable. Not a fan of rosemary? Customize it with your favorite herbs and spices or cheese.
Recipe ingredients
There are just a few simple ingredients in this easy focaccia bread, and it can be customized with your favorite herbs, spices or cheese.
Here’s what you’ll need:
- Flour. No bread flour necessary! All purpose flour is perfect for this recipe. It can be substituted with whole wheat white flour to make it whole grain.
- Yeast. Use instant yeast, or rapid rise yeast.
- Water. You’ll need 3/4 cup lukewarm water, which is used to bloom the yeast and provide moisture to the focaccia bread.
- Sugar. A bit of sugar feeds the yeast during the blooming process.
- Olive oil. Extra virgin olive oil is an essential ingredient in classic focaccia bread. It is added to the dough and brushed over the top of the bread as well.
- Garlic. This is optional but it adds a ton of flavor. You can sub with 1/2 teaspoon garlic powder if you like.
- Rosemary. Sub the rosemary with your favorite herbs if desired.
- Parmesan cheese. This is optional, but it adds great savory flavor.
How to make this easy focaccia bread recipe
This is the easiest focaccia bread recipe you’ll ever make. It comes together in a bowl or stand mixer, there’s no kneading necessary, and it rises in a warm turned off oven in just 20 minutes.
Pro tip: Be sure the water is lukewarm, or just warm enough to the touch. If it’s too cold the yeast will not bloom, and if the water is too hot it will kill the yeast.
See the recipe card below for full instructions.
- Place the lukewarm water and sugar in the bowl of a stand mixer fitted with the paddle attachment and stir well to combine. Sprinkle the yeast over the top, stir a bit, and allow to bloom for 5 minutes until foamy.
- Turn the mixer on low speed, and add 1 cup of the flour and 3/4 teaspoon of the salt and mix just until combined. Add 2 tablespoons of the olive oil mix until combined. If using dried rosemary, you may add 1 teaspoon at this point. With the mixer on low, gradually add 1/2 cup of the remaining flour, then add just enough of the remaining 1/4 cup until the dough begins to pull away from the sides of the bowl (you may not need it all).
- Pour the dough out onto a floured surface (it will be sticky), sprinkle some flour on top, and form into a flat disk.
- Place the dough into a cast iron skillet greased with olive oil and press evenly into the bottom of the skillet and 1″ up the sides.
- Preheat the oven to 200 degrees then turn the oven off. Cover the dough with a kitchen towel and place in the oven for 20 minutes to rise.
- Remove from the oven and preheat the oven to 400 degrees. Brush the dough with rosemary, garlic and olive oil and make indentations over the top with your thumb. Bake for 20 minutes until golden brown, then remove from heat and brush with the remaining olive oil mixture and sprinkle with flaky sea salt if desired.
Recipe FAQs
Focaccia bread is a flat bread that is similar to pizza dough as it includes flour, yeast, salt and olive oil. It has crispy edges, a fluffy interior and indents on top that hold the olive oil.
The olive oil is essential to creating a tender, fluffy interior. It also promotes browning, which creates an irresistibly golden brown, crispy crust.
This focaccia bread comes together quickly in a bowl or stand mixer, and no kneading is necessary.
Serving suggestions
Homemade focaccia bread is delicious served up a variety of ways as follows:
- Serve warm as an appetizer with olive oil and balsamic vinegar.
- Dunk into winter minestrone soup or white bean turkey chili.
- Serve alongside skillet lasagna or oven baked meatballs.
- You can also make this focaccia pizza recipe for your next pizza night!
- Customize it with your favorite spices or fresh herbs such as sage or thyme. You can also add basil pesto sauce for even more flavor. Sub the parmesan cheese with pecorino romano or your favorite grated cheese.
Recipe notes
- Pro tip: Be sure the water is lukewarm, or just warm enough to the touch. If it’s too cold the yeast will not bloom, and if the water is too hot it will kill the yeast.
- Customize this focaccia bread with your favorite spices, fresh herbs such as sage or thyme, or cheese.
- Store leftover focaccia bread in plastic wrap at room temperature for 1-2 days, or in the refrigerator for up to 3 days. It may also be frozen for up to 3 months.
More bread recipes you’ll love:
- Beer bread
- Homemade dinner rolls by The Country Cook
- Honey cornbread muffins
- Irish brown bread
- Soft pretzel hot dog buns
- Skillet cornbread
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
One Hour Rosemary Focaccia Bread
Ingredients
- ¾ cup warm water heat in the microwave for 10 seconds and stir — it should be just lukewarm
- ½ teaspoon sugar
- 2 1/4 teaspoons yeast 1/4 ounce package such as Fleischmann’s Rapid Rise
- 5 1/2 tablespoons extra virgin olive oil divided
- 1 3/4 cups all purpose flour divided (plus more for sprinkling the dough)
- 1 teaspoon kosher salt divided
- 1 tablespoon freshly grated parmesan optional
- 1 clove garlic finely chopped (optional)
- 1 tablespoon freshly chopped rosemary or 1 1/2 teaspoons dried divided
- flaky sea salt for topping optional
Instructions
- Place the warm water and sugar in the mixing bowl of a stand mixer fitted with the paddle attachment (you can use an electric handheld mixer as well). Stir well to combine. Sprinkle the yeast over the water and stir just a bit. Let stand until foamy, about 5 minutes.¾ cup warm water, ½ teaspoon sugar, 2 1/4 teaspoons yeast
- Turn the mixer on low speed, and add 1 cup of the flour and 3/4 teaspoon of the salt and mix just until combined. Add 2 tablespoons of the olive oil mix until combined. If using dried rosemary, you may add 1 teaspoon at this point.5 1/2 tablespoons extra virgin olive oil, 1 3/4 cups all purpose flour, 1 teaspoon kosher salt
- With the mixer on low, gradually add 1/2 cup of the remaining flour, then add just enough of the remaining 1/4 cup until the dough begins to pull away from the sides of the bowl (you may not need it all).
- Preheat oven to 200 degrees. Grease a cast iron skillet or 8 – 9" cake pan with 1/2 tablespoon of the olive oil.
- Lightly flour a surface with flour. Remove the dough and place onto the floured surface and sprinkle the top lightly with flour as well. Gently shape the dough into a flat disk and place in the prepared skillet.
- Gently press the dough evenly in the bottom of the skillet and 1" up the sides, then cover with a clean towel. TURN OFF THE OVEN and place the skillet in the oven for 20 minutes to rise.
- Remove the skillet from the oven and remove the towel. Preheat the oven to 400 degrees.
- In a small bowl, combine 2 tablespoons of olive oil, the remaining 1/4 teaspoon of salt, garlic, chopped rosemary, and parmesan if using. If using dried rosemary, add 1/2-1 teaspoon.1 tablespoon freshly grated parmesan, 1 clove garlic, 1 tablespoon freshly chopped rosemary or 1 1/2 teaspoons dried
- Brush the olive oil mixture over the focaccia bread dough, then make indents over the top of the dough with your thumb.
- Bake for 20 minutes, or until golden. Remove from the oven, and brush with the remaining tablespoon of olive oil and sprinkle with flaky sea salt if desired. Cool slightly on a wire rack and enjoy!flaky sea salt for topping
Video
Notes
- Pro tip: Be sure the water is lukewarm, or just warm enough to the touch. If it’s too cold the yeast will not bloom, and if the water is too hot it will kill the yeast.
- Total cook time above includes the 20 minutes of rise time.
- Store leftover bread in an air tight container for up to 3 days.
- Customize this focaccia bread with your favorite spices, fresh herbs such as sage or thyme, or cheese.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This post was originally published in May 2013. The recipe has been modified slightly and a recipe video has been added. The text has also been modified to include more recipe information.
130 Comments on “One Hour Rosemary Focaccia Bread”
I have a suggestion to start the oven to 200° right when you start making the focaccia, that way the oven will be ready.
Thanks for your suggestion!
This was so easy to put together and bake. Thank you for creating this and sharing. I will be sharing this with my friends. I can’t have olive oil and used Sunflower oil; it wasn’t as tasty, but it was great knowing I can make Focaccia !
I’m glad this recipe worked for you! Thanks for your feedback. 🙂
I made this recipe, followed it exactly and did water instead of milk, and baked it in a glass 8×8 baking dish so it was thicker. It was AMAZING and everyone asked me to share your recipe with them. Thanks!
I’m glad it was a huge hit and thank you for sharing your feedback! 🙂
Can this be made with gluten free flour? If so, which would you recommend?
I’ve never tried this recipe with gluten-free flour, so I can’t really recommend one. I would recommend finding a specific gluten-free recipe…sorry I wish I could help.
Finally tackled a yeast bread. Found using a thermometer to see water was between 105 and 115. The bread was otherwise simple and tastes amazing!! Will be a repeat in my house 😋
Thanks so much for your feedback and I’m happy to hear that you love the focaccia! 🙂
We made this bread last night. It turned out beautifully, light tasty and quick. It took about an hour , including heating the oven to 400. The only thing I would change is the salt in the olive oil mixture. If you don’t normally use much salt in cooking, I would omit this. We were out of Parmesan so I ended up using feta. This worked perfectly. This is definitely on our make again list.
Thank you for sharing your feedback and I’m glad you enjoyed the bread!
I love this recipe! So easy and quick and have made it at least 3 times in the last few weeks to eat on the side of different soups and everyone has LOVED it! Will definitely be something I keep around forever. Haven’t tried any fun toppings yet but can’t wait to do that as well. Thank you <3
I’m so happy to hearing that you love the bread Cassidy — thanks for the feedback! 🙂
What size skillet? There are all sorts of sizes! Thank you!
Mine is about 10″ but anywhere from 8-10″ will work just fine.
I’ve now made this amazing bread two Sundays in a row. The only problem is we fight over it. It’s just barely enough for the 4 of us since we love it so much. There’s no way this would serve 10 of my people. Lol Thanks for the fabulous recipe!
I’m sorry about the fighting, but I’m glad you love it! LOL. I appreciate the feedback too. 🙂
I’ve now made this over 20 times and it’s perfect every time. It’s my go to focaccia recipe now. It’s so easy to change the topping. I’ve done tomato/basil, caramelized onion, red pepper, and so many other variations.
I do use Italian 00 flour instead of all purpose. Delicious!!
Thank you so much for your feedback Adriana — I truly appreciate it!
This recipe was very good. I didn’t have access to a food processor or a standup mixer so I just mixed the dough by hand and it turned out fine. Baking it in a cast iron skillet made all the difference. It had great flavor. I will be making it again.
Thank you for sharing the method that you used Julie Ann, and I’m glad that you enjoyed the bread!
We needed to find a quick focaccia recipe and went for this one… So glad we did! My husband says it’s the best focaccia he has had (we’ve tried several different recipes). Will be making this again for sure! The speed and ease of the recipe are an added bonus!
Thank you for the wonderful feedback Tessa and I’m glad you loved the focaccia! 🙂
Amazing! We inhaled it and wanted more! So easy to make and delicious! I followed instructions but after 20 mins it was golden, so cooked ur for another 10 mins and still not golden. Not sure if I needed more oil on top or what. Any suggestions?
I’m so glad you enjoyed it! If you followed the instructions exactly it should have been golden, but all ovens do vary. In a pinch down the road you could try putting it 6-8” under the broiler after it’s done baking just to get golden. If you do that, be sure to keep a close eye on it as it should just take a couple minutes.
Good LORD this was the most delicious delectable delicate bread EVER! It was a breeze to make the instructions were flawless and kind of ashamed to admit it but my husband and I polished off the entire 10” focaccia ourselves and I just put a second one (yes it’s that easy) in to bake@!
This makes me so happy! Thanks for the feedback and I’m glad you enjoy the recipe!
Excellent. Easy and was ready in an hour. Only baked 17 min and was great.
I always dink w recipes so…
I used 1 c whole wheat flour in place of white flour. I did not have rosemary so added dill weed.
Definitely will make this again. Would make excellent sandwiches.
Thank you for your feedback Christine, and that’s good to know that it turned out well with some whole wheat flour!