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    Home » Breads » Best Italian Focaccia Recipe: Rosemary Focaccia Bread

    Best Italian Focaccia Recipe: Rosemary Focaccia Bread

    October 26, 2019 , Updated February 5, 2022 Maria 55 Comments

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    Slices of Italian focaccia bread on a wooden board.

    This Italian Focaccia Recipe is the perfect yeast bread to serve with soups and stews. You can also create some of the best Italian appetizers with this Rosemary Focaccia bread.

    Slices of focaccia bread piled high on a wooden board.
    Italian Focaccia Recipe

    If you are looking for an Italian Focaccia recipe with a soft, chewy texture with a high rise, this is the bread for you! 

    Focaccia, unlike Pizza, is made with a very wet dough.

    If you have made this recipe for Screppelle (aka Italian donuts or if you prefer, zeppole), you know a thing or two about a wet dough. 

    Another difference between these two popular Italian foods is the use of potatoes. If you recall, I have already shared a Potato Pizza recipe where thin slices of potato are spread over the top of the pizza.

    In this easy focaccia recipe, the potato is in the actual dough. 

    That’s right! A potato dough! 

    Since potatoes have more starch and less protein than flour, our focaccia will be soft, moist and tender.

    Let me show you how easy this recipe is to make.

    You are going to love it!

    Square pieces of a Italian Focaccia Recipe on a wooden board.

    Ingredients for focaccia bread

    Here is a list of some of the ingredients you need. Just a quick reminder that there is a printable recipe card, found at the bottom of the page, with specific amounts for each ingredient.

    • Flour: All-purpose flour.
    • Yeast: This recipe calls for active dry yeast.
    • Water. The ideal temperature is 105 °F-110 °F.
    • Olive Oil: Use a high-quality extra virgin olive oil as we shall be using it in the dough, as part of the topping and also to coat our pan to provide a little crunch to the bottom crust.
    • Salt: An essential ingredient for this recipe.
    • Potato: Creates a softer, slightly sweeter dough.
    • Dried Rosemary: Included in the special topping to give this pizza a wonderful golden color.

    A close up of the airy crumb of this Italian focaccia recipe.

    How to make Focaccia

    One of the ingredients we need to prep for this recipe is a potato. Place a medium russet potato, with the skin, in a steamer basket, in a small pot with a lid. Cover and simmer for about 25 minutes or until a knife can easily pierce through the skin. Remove the skin. Use a potato ricer and reserve 1 cup (about 150 grams).

    If you don’t have a potato ricer, use the large holes of a cheese grater. In the meanwhile, let’s prepare the sponge.

    To make the focaccia sponge

    Dry active yeast and all purpose flour are being whisked on a bowl of a stand mixer.
    In the bowl of a stand mixer. Whisk together ½ cup of flour and 1½ teaspoons of active dry yeast.
     
    Add ½ cup of lukewarm water (105 °F-110 °F) and manually whisk together for about 30 seconds.
     
    Cover with plastic film and set aside for 20-30 minutes or until bubbly. There is no sugar or honey for this recipe.

    To make the focaccia dough

    Some of the ingredients to make the focaccia bread dough in small bowls.

    Once the sponge is ready, wet your fingertips and lift the sticky edges towards the center. Repeat 4-5 times. You can also use a spatula.

    Add the rest of the dough ingredients. More specifically, 2½ cups of all-purpose flour, 1 cup of lukewarm water (105 °F-110 °F), the riced potato (about 150 grams), 2 tablespoons of extra virgin olive oil and 1¼ teaspoons of Kosher salt.

    With the paddle attachment, mix all the ingredients on low speed until the mixture comes together. Switch to a dough hook and knead for about 5 minutes until smooth. 

    While we wait, let’s prepare the pan. 

    Olive oil is brushed on a rimmed sheet pan ensuring a crispy bottom for the focaccia.

    To ensure a crispy bottom, spread 1 teaspoon of room temperature butter over the entire surface of the rimmed sheet pan measuring 10 x 15. Then, spread 1 tablespoon of olive oil.

    Dampen hands with water and transfer the wet dough to the baking sheet. With wet hands, use the palm of your hands to spread the dough in the pan.

    The wet dough of focaccia on a rimmed baking sheet.

    Brush 1 teaspoon of olive oil over the entire surface. 

    Cover lightly with plastic film and let rise, in a draft-free area, until doubled in size, approximately 2 hours.

    To make the herb topping

    Dried rosemary, olive oil, water and pepper in small bowls.

    While the dough is resting, combine all of the ingredients for the topping in a small bowl and set aside. More specifically: 1½ tablespoons of olive oil, 1½ tablespoons water, 2 teaspoons of rosemary (dried), and ⅛ teaspoon of freshly ground pepper. Feel free to use your preferred herbs and spices… chili pepper, oregano, thyme, etc… 

    The combination of the water and the oil will create a crispy surface.

    The final steps

    Preheat your oven to 400°F (200°C) and place the oven grate in the bottom third of the oven. The oven needs to preheat for at least one hour so plan accordingly.

    Fingertips are making small dimples in the focaccia dough.

    Dip fingertips in the herb topping and gently create dimples in the bread. 

    A rosemary herb topping is spread over the focaccia bread.

    Brush the herb topping over the entire surface of the bread. 

    Finally, sprinkle ½ teaspoon of coarse salt over the top.

    Bake in a preheated oven for about 23-26 minutes. You begin to smell the aroma at 18 minutes! 

    When golden brown and crisp, remove from the oven and place on a cooling rack.

    Allow to cool for about 10 minutes, then slice and serve warm.

    If desired, garnish with chopped fresh rosemary.

    Square pieces of Italian focaccia piled on top of one another.

    What to serve with focaccia bread?

    • White Bean Soup
    • Rapini
    • Vegetable Veal Stew
    • Pasta and Lentils
    • Italian Salad Recipe
    • Italian Tomato Cucumber Salad
    • Escarole and White Bean Soup

    Italian focaccia on a wooden board surrounded by fresh rosemary.

    Can I replace the all-purpose flour with bread flour?

    You can, but bread flour has slightly more protein. As a result, the final product will not be as tender.

    How can I get a crispy bottom?

    Spread about 1 teaspoon of butter over the bottom of the sheet pan. Then brush about 1 tablespoon of olive oil over the surface.

    How do you store leftover focaccia?

    Leftovers can be stored at room temperature, in a paper bag for up to 2 days. To serve: reheat in a low oven for about 10 minutes. 

    Can I freeze focaccia?

    Yes. Simply wrap individual portions in plastic film and then in aluminum foil. To reheat, simply remove the plastic film, wrap in the foil and heat it in the oven. Keeps frozen for up to 3 months. 

    A close up of the herb topping for focaccia bread.

    Recipe inspiration

    As you may have guessed, it’s back to my youth for this recipe.

    My mom would usually make a simple herb bread recipe for Sunday supper. We would usually slice the bread lengthwise and layer it with roasted peppers, my dad’s homemade cold cuts, and soppressata.

    The perfect bread to make Italian-style sandwiches.

    This focaccia pizza, which was a variation of her homemade pizza dough included potatoes, extra water and a little more olive oil in the dough. 

    I would like to quickly mention that if you like potato yeast bread, you have to try this Italian Sweet Bread recipe! 

    The recipe I am sharing with you today is a variation of my mom’s rosemary focaccia recipe.

    Over the years, I have tried other methods of making this Italian flatbread. Some of these methods include different proof times for the initial sponge, different methods to knead this very wet dough and different rise times.

    Recently, I read this article that eliminates the second rise. Needless to say, I just had to try it. I was pleasantly surprised by the results. 

    My family and friends think this is the best focaccia recipe. 

    If you have ever wondered how to make focaccia bread fluffy, with a crumb that has medium-sized air pockets, achieved without a second rise, this is the recipe for you.

    If you have a cast-iron pan, you may want to see how easy it is to make this recipe for cast iron focaccia bread. I’ve included 4 different toppings! 

    Enjoy!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this Potato Rosemary Focaccia, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    The soft texture and open crumb of focaccia bread is visible.

    Italian Focaccia Recipe

    This Italian Focaccia Recipe is the perfect yeast bread to serve with soups and stews. You can also create some of the best Italian appetizers with this Rosemary Focaccia bread.
    5 from 10 votes
    Print Save RecipeSaved! Pin Rate
    Course: Bread
    Cuisine: Italian
    Prep Time: 2 hours hours 30 minutes minutes
    Cook Time: 26 minutes minutes
    Total Time: 2 hours hours 56 minutes minutes
    Servings: 15 slices
    Calories: 143kcal
    Author: Maria Vannelli RD
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    Ingredients

    To make the focaccia sponge:

    • ½ cup all purpose flour 71 grams
    • ½ cup water 105 °F-110 °F
    • 1½ teaspoons dry active yeast

    To make the focaccia dough:

    • 2½ cups all purpose flour 355 grams, sifted or whisked
    • 1 cup water 105 °F-110 °F
    • 1 medium potato steamed, riced about 150 grams
    • 2 tablespoons olive oil extra virgin
    • 1¼ teaspoons kosher salt

    To make the herb topping:

    • 1½ tablespoons olive oil extra virgin
    • 1½ tablespoons lukewarm water
    • 2 teaspoons rosemary dried
    • ⅛ teaspoon pepper freshly ground
    • ½ teaspoon kosher salt to sprinkle over the top

    To grease the pan:

    • 1 teaspoon butter room temperature
    • 1 tablespoon olive oil
    • extra teaspoon of olive oil to brush on surface

    Instructions

    For the focaccia sponge:

    • In the bowl of a stand mixer. Whisk together the flour and the dry yeast.
    • Add the lukewarm water and manually whisk together for about 30 seconds.
    • Cover with plastic film and set aside for 30 minutes.

    For the focaccia dough:

    • Lift the edges of the sponge and bring it towards the center. 
    • Add the rest of the ingredients for the focaccia dough and with the paddle attachment, mix on low speed until the mixture comes together. Switch to a dough hook and knead for about 5 minutes until smooth. 
    • While we wait, spread the room temperature butter over the entire surface of the rimmed sheet pan measuring 10 x 15. Then, spread 1 tablespoon of olive oil.
    • Dampen hands with water and transfer the wet dough on the baking sheet. Using the palm of your hands, spread the dough in the pan.
    • Brush 1 teaspoon of olive oil over the entire surface. 
    • Cover lightly with plastic film and let rise until double in size, approximately 2 hours.

    For the Herb Topping:

    • While the dough is resting, combine all of the ingredients for the topping (except for the salt) in a small bowl and set aside.

    The Final Steps:

    • Preheat your oven to 400 °F (200 °C) and place the oven grate in the bottom third of the oven. The oven needs to preheat for at least one hour so plan accordingly.
    • Dip fingertips in the herb topping and gently create dimples in the bread. 
    • Brush the rest of the herb topping over the entire surface of the bread. 
    • Finally, sprinkle ½ teaspoon of coarse salt over the top.
    • Bake in a preheated oven for about 23-26 minutes.
    • When golden brown and crisp, remove from the oven and place on a cooling rack.
    • Allow to cool for about 10 minutes, then slice and serve warm.
    • Garnish with chopped fresh rosemary.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Notes

    Can I replace the all purpose flour with bread flour? You can, but bread flour has slightly more protein. As a result, the final product will not be as tender.
    How can I get a crispy bottom? Spread about 1 teaspoon of butter over the bottom of the sheet pan. Then brush about 1 tablespoon of olive oil over the surface.
    How do you store leftover focaccia? Leftovers can be stored at room temperature, in a paper bag for up to 2 days. To serve: reheat in a low oven for about 10 minutes. 
    Can I freeze focaccia? Yes. Simply wrap individual portions in plastic film and then in aluminum foil. To reheat, simply remove the plastic film, wrap in the foil and heat in the oven. Keeps frozen for up to 3 months. 
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1slice | Calories: 143kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 278mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 2mg
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    Filed Under: Breads, Pizza

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Elizabeth

      February 08, 2025 at 12:37 pm

      5 stars
      Made this twice for my family and they keep asking me to make it. We love it! Thanks for this awesome recipe, detailed explanations, and hints. It’s time consuming but worth it!

      Reply
      • Maria

        February 08, 2025 at 2:12 pm

        So happy to read this! Thanks for sharing Elizabeth ♥

        Reply
    2. Kathy K.

      February 06, 2024 at 4:49 pm

      5 stars
      This is my first time ever to try and make a bread of any kind. I thought this recipe sounded good and I had everything I needed so I gave this one a try. OMG. This is so so delicious. I am so proud of myself. It was so simple to make. I have already eaten such a big chunk of it, I don’t think I’m gonna have room for dinner. I can’t wait to make it for a party to share with my family.

      Reply
      • Maria

        February 10, 2024 at 6:35 pm

        How wonderful Kathy! I am so thrilled to read this! Thanks so much or taking the time to share!

        Reply
    3. Nancy Caruso

      January 01, 2023 at 12:42 pm

      5 stars
      Really delicious. I baked it in a deep dish so it needed extra time to bake. But nice and crispy on the outside and fluffy and moist on the inside! Thank you for the recipe!

      Reply
      • Maria

        January 06, 2023 at 6:37 pm

        My pleasure Nancy! Thanks for sharing!

        Reply
    4. MarG

      October 16, 2022 at 11:31 pm

      5 stars
      So impressed with your focaccia recipe Maria. It turned out perfectly with such a light and airiness of texture.
      So grateful I inherited my mother in law’s ricer, which we only used for gnocchi. Fresh herbs minced with garlic and grape tomatoes have always topped my focaccia but now it has been elevated. Thank you.
      Looking forward to trying your cast iron pan version soon.

      Reply
      • Maria

        October 20, 2022 at 9:45 pm

        How wonderful MarG! You are going to love love love the cast iron focaccia! Enjoy!

        Reply
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