Rosemary Focaccia Bread Recipe: Crispy Crust & Soft Interior

I have wanted to make rosemary focaccia for as long as I can remember. The process is simple and the hands-on time is minimal.

What always held me back was the waiting — the dough needs time to rise, and that patience can be a challenge.

Yesterday I finally gave in to my craving and made this easy rosemary focaccia. It was worth every minute of waiting.

I loved the feeling of the dough beneath my fingers and how quickly it came together. I’m already planning to bake it again this weekend — perhaps two batches so one can become pizza bases.

In this Article

What is the difference between focaccia and pizza?

The main difference is dough thickness and how they’re finished. Focaccia is thicker — about 1 to 1½ inches — and is typically finished simply with olive oil, sea salt and rosemary.

Pizza dough is rolled thinner, usually under an inch, and invites a wide range of toppings and sauces.

In Rome you’ll find pizzetta bianca, a beloved variation that uses a similar dough but rolled thinner and generously sprinkled with sea salt flakes — one of my favorite touches.

Baking tips to make a successful Rosemary Focaccia

Here are practical tips to help your dough rise properly and avoid a dense result. These suggestions are especially useful if you’re new to working with yeast.

1. Use “00” flour for a tender crumb. High-quality bread flour such as King Arthur also works well.
2. Keep salt and yeast separate at first. Salt can draw moisture from yeast and slow fermentation if they touch at the start.
3. Do not overwork the dough. Excessive kneading can make the final loaf dense rather than airy.
4. If you have a naturally warm spot in your kitchen, let the dough rise there. If not, set the oven to the lowest warming setting, wait for the pilot click, then turn it off and place the covered dough inside to rise.
5. Let the dough rise twice: once in the bowl and again on the oiled baking sheet. Make sure the surface is warm, not hot, to avoid cooking the dough.
6. Brush the dough with oil using your hands rather than a brush. Touching it gently gives you better control and helps preserve the dough’s airiness.
7. Enjoy the process. Pressing and shaping the dough is part of the fun — let yourself play a little while forming the focaccia.

Be generous with olive oil and sea salt flakes — they are essential to the focaccia’s flavor and texture.