You’ll Love This Homemade Rosemary Focaccia Recipe: So Fragrant + Airy
This easy-prep bread comes together with just 4 ingredients
Take your dinner to the heart of Italy with this rosemary focaccia recipe. This fragrant flatbread makes the perfect starter or side dish for an Italian dinner night. Fresh rosemary, a quintessential herb of the Mediterranean, infuses the dough with its delightful aroma, complementing the natural flavors of the olive oil. Baked until golden brown, the focaccia boasts a crispy exterior and airy, soft interior dotted with beautiful dimples — perfect for trapping oil and additional herbs. Plus, it takes under an hour to make with refrigerated pizza dough. But the best part? You can customize your flatbread with your favorite toppings, or use it as a base for bruschetta or pizzas. It also pairs well with a charcuterie board. What do you like your focaccia with? Tell us below!
When making this rosemary focaccia recipe, use a baking stone preheated in the oven for optimal heat distribution and a crispy bottom crust. Want another easy bread recipe? Try Irish Soda Bread.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 (15 oz.) pkg. refrigerated pizza dough, at room temp.
- 1 Tbs. olive oil
- 2 Tbs. fresh rosemary leaves, roughly chopped
- 1/2 tsp. sea salt
Instructions
PrintHeat oven to 400°F. Coat baking sheet with cooking spray. Place dough on baking sheet; stretch to 13”x9” rectangle. Cover; let rest 30 min.
Using thumb, press indentations in dough about 2” apart. Brush with oil. Top with rosemary and sea salt. Bake until golden and baked through in center, about 20 min. Serve warm or at room temp.
Nutrition
- Calories: 147 kcal
- Fat: 4 gram
- Saturated Fat: 1 gram
- Protein: 4 gram
- Carbohydrate: 23 gram
- Fiber: 0 gram
- Cholesterol: 0 mg
- Sugar: 1 gram
- Sodium: 251 mg
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