INTRODUCTION
Homemade Basic Rosemary Focaccia is a soft, olive oil–rich flat bread that smells like fresh herbs and warm kitchens. This simple bread is a great way to add a healthy touch to your meals. It uses olive oil, which is a heart healthy fat, and fresh rosemary that adds flavor without salt. You can make this recipe as a lighter option by using part whole wheat flour or by watching portion size. It also works well for meal prep because you can bake ahead and store slices for sandwiches or quick sides.
If you like warm bread with coffee or tea, try a cozy drink to go with it like a flavored coffee creamer recipe made at home that pairs well with savory bread. For a bright pairing on weekend mornings, consider a homemade blueberry coffee creamer to add a touch of fruit to your drink and keep the meal balanced.
Homemade focaccia is easy to make even on a busy day. The dough is wet and forgiving, and the steps use simple tools. You’ll get a golden top and soft inside. This recipe can be adapted to be more fiber-rich or higher in protein for a more balanced meal plan. It is a good base for healthy meals and a nice choice for those who like to cook and prep food ahead.
WHY YOU WILL LOVE THIS RECIPE
This Homemade Basic Rosemary Focaccia is easy and forgiving. It is a lighter option compared to heavy breads because of the airy texture and use of olive oil instead of butter. It is great for meal prep: bake once and use slices all week for lunches or snacks. The rosemary and olive oil add flavor without extra sugar or processed fats, which makes this bread a healthy version of your takeout bread.
If you want a comfort food that fits a balanced meal plan, focaccia pairs well with salads, grilled vegetables, and lean proteins. You can also make a higher fiber version by swapping in some whole wheat flour. For a sweet or warm drink pairing, a homemade chai latte mix can make the meal feel special and simple at the same time.
HOW TO MAKE Homemade Basic Rosemary Focaccia
This method uses a wet, soft dough and two rises. The first rise builds flavor. The second rise gives the bread its classic dimples and light crumb. Follow the steps and be gentle when stretching the dough into the pan so the air pockets stay in the bread. Use good extra virgin olive oil and fresh rosemary for the best taste.
EQUIPMENT NEEDED
- Large mixing bowl or stand mixer bowl
- Spatula or bread whisk
- Plastic wrap or clean towel
- 13×9 baking pan
- Measuring cups and spoons
- Oven and middle rack
- Cooling rack
Ingredients You’ll Need :
- 2 cups warm water
- 2 tsp instant yeast
- 1 tsp sugar
- 4 cups bread flour ((can substitute AP, will just be lighter, less chewy))
- 1 Tbsp salt
- 1/4 cup extra virgin olive oil ((divided in to 4 Tbsp))
- 2 Tbsp fresh rosemary and/or other fresh herbs
- Flakey sea salt for sprinkling over the top of the bread ((I use about 1 Tbsp))
STEP-BY-STEP INSTRUCTIONS :
- In a small bowl combine the warm water, yeast and sugar. Let stand for 3-4 minutes until starting to foam.
- In your mixing bowl, whisk together the flour and the salt. Add the yeast mixture and stir until well combined with a spatula or a bread whisk. This is a wet, shaggy dough.
- Shape the dough into a rough ball, drizzle with a Tbsp of olive oil and toss the dough around in it until completely covered. Cover with plastic wrap and let rise in a warm place for about 1-1/2 to 2 hours or until doubled in size.
- Once risen, use your spatula to fold the risen dough in to the middle of the bowl 8 times, turning the bowl a quarter turn each time you do a fold.
- Drizzle 2 Tbsp olive oil in your 13×9 pan. Place the dough in the pan and gently push and stretch it in to the prepared baking dish as best you can using your knuckles and fingers.
- Cover with plastic wrap and let rise another 30 minutes.
- Preheat your oven to 425 degrees.
- Drizzle the remaining Tbsp of olive oil over the top and using your fingers, poke dimples all over the top of the bread.
- Sprinkle the bread with the fresh rosemary or other herbs and then sprinkle with some flakey sea salt, (I love Maldon Sea Salt Flakes!).
- Bake at 425 on the middle rack for 25-30 minutes or until golden brown and cooked through.
- Remove from pan and let cool slightly on a cooling rack before slicing. You can drizzle with a little more olive oil before serving if desired.
HOW TO SERVE Homemade Basic Rosemary Focaccia
Serve warm or at room temperature. Keep slices thin if you want to enjoy more with fewer calories. A 1–2 inch wide slice is a good portion to go with soup or salad. For a balanced plate, add lean protein like grilled chicken, a bean salad, or a small cheese portion. If you want a heart healthy plate, pair focaccia with a mixed green salad and veggies dressed with a lemon vinaigrette.
This bread makes a lighter option when used for sandwiches: open and add fresh vegetables, herbs, and a lean protein. For a tasty breakfast with lower sugar, enjoy a small slice with a savory spread and a cup of unsweetened tea or coffee. If you want something special for a weekend meal, try it with a simple tomato bruschetta on top.
One lovely pairing for quiet mornings is a warm drink made from a homemade creamer; a blueberry flavored creamer can add a mild fruity note that balances the savory bread.
STORAGE & FREEZING : Homemade Basic Rosemary Focaccia
Store cooled focaccia at room temperature in an airtight container or wrapped in plastic wrap for up to 2 days. For longer storage, freeze slices wrapped tightly in parchment and foil or in a freezer bag for up to 3 months. To reheat, thaw at room temperature or toast in the oven at 350°F for 10 minutes until warm and crisp on the edges.
If you plan meal prep, pre-slice and freeze single portions for quick warm-ups. Reheating in a toaster oven keeps the crust crisp. Avoid leaving bread out longer than a day if your kitchen is warm and humid to keep quality and safety.
SERVING SUGGESTIONS
- For a balanced, healthy meal: serve slices with a bowl of vegetable soup and a small side salad for fiber and vitamins.
- For a high protein meal: add grilled chicken strips or white beans tossed in olive oil and herbs.
- For a simple snack: top a thin slice with smashed avocado and a squeeze of lemon.
- For breakfast: pair a small slice with Greek yogurt and berries to add protein and fiber.
If you enjoy a warm drink with bread, a homemade chai tea latte mix works well and keeps the meal calm and simple. Making drinks and bread at home reduces added sugars and lets you control calories for a meal that is good for weight loss when eaten in sensible portions.
Try a homemade chai tea latte mix for a warm, low sugar drink to pair with focaccia.
VARIATIONS
- Healthier version: Swap up to half of the bread flour with whole wheat flour. This adds fiber and makes the loaf more filling and better for weight control. Use a slightly longer rise for best texture.
- High-protein or low-carb version: For a higher protein bread, try replacing 1 cup of the flour with a high protein flour such as chickpea flour and add 1-2 Tbsp of vital wheat gluten to help with structure. Another option is to use a thin low-carb cauliflower flatbread topped with rosemary and olive oil as a focaccia-style low carb plate for those on strict low-carb plans. These swaps make a more filling, higher protein meal choice.
- Air fryer or oven-baked version: For small focaccia rounds, divide dough into individual pieces and press into small, oiled air fryer tins. Cook at 360°F for 8–12 minutes until golden. For standard oven baking, follow the main directions. Air fryer mini focaccias cook fast and are great for quick meal prep.
- Herb and topping ideas: Add thinly sliced onions, cherry tomatoes, olives, or thin garlic slices before baking for extra flavor without much added calories. Use less flakey salt to lower sodium for a heart healthy choice.
FAQs
Q: Is this focaccia a healthy option?
A: Yes. This focaccia uses olive oil and fresh herbs and has no added sugar beyond a small amount to feed the yeast. Swap half the flour for whole wheat to add fiber and make it a healthier version that keeps you full longer.
Q: How long does focaccia last in the fridge or freezer?
A: At room temperature in an airtight wrap it lasts 1–2 days. In the fridge it can be kept up to 5 days but may dry. Freeze well-wrapped slices for up to 3 months and reheat in the oven for best texture.
Q: Can I make this focaccia diabetic-friendly?
A: You can make choices to help blood sugar control: use part whole grain flour, keep portion sizes small, pair slices with protein and fiber (like beans or lean meat), and avoid sweet toppings. These steps help a bread-based meal fit into a diabetic-friendly plan.
Q: Is there a high protein version that still tastes like focaccia?
A: Yes. Use a mix of bread flour and chickpea flour or add vital wheat gluten and a small amount of protein powder suitable for baking. These changes increase protein but keep texture similar if you balance hydration and allow enough rise time.
Q: Can I use all-purpose flour instead of bread flour?
A: Yes. The bread will be lighter and less chewy with AP flour, but it will still be tasty. For more chew, use bread flour or add a tablespoon of vital wheat gluten.
Q: Can I make this ahead for meal prep?
A: Yes. Bake ahead, slice, and freeze single portions. Reheat in the oven or toaster oven. This makes focaccia great for quick lunches or to pair with salads through the week.
MAKE-AHEAD TIPS FOR Homemade Basic Rosemary Focaccia
- Make dough the night before: After the first rise, cover and refrigerate overnight. The slow cold rise develops more flavor. In the morning, fold, shape, and do the second rise for 30 minutes before baking.
- Bake and freeze: Bake whole or in portions, cool completely, slice, and freeze in single-use packs. Heat slices in a toaster oven when you need a fast meal. This is great for meal prep and helps with portion control for weight loss goals.
- Prep toppings: Chop herbs and prep any add-ins in small containers. Store in the fridge and top right before baking to save time on cooking day.
Pair with a cozy peppermint mocha drink for a seasonal treat, or make a simple cream to enjoy at home.
Make your own blueberry creamer to cut sugar and add a fresh note to morning drinks served with focaccia.
Homemade Basic Rosemary Focaccia
Ingredients
Method
- In a small bowl combine the warm water, yeast, and sugar. Let stand for 3-4 minutes until starting to foam.
- In your mixing bowl, whisk together the flour and the salt. Add the yeast mixture and stir until well combined with a spatula or a bread whisk. This is a wet, shaggy dough.
- Shape the dough into a rough ball, drizzle with 1 Tbsp of olive oil and toss the dough around in it until completely covered. Cover with plastic wrap and let rise in a warm place for about 1-1/2 to 2 hours or until doubled in size.
- Once risen, use your spatula to fold the risen dough into the middle of the bowl 8 times, turning the bowl a quarter turn each time you do a fold.
- Drizzle 2 Tbsp olive oil in your 13×9 pan. Place the dough in the pan and gently push and stretch it into the prepared baking dish as best you can using your knuckles and fingers.
- Cover with plastic wrap and let rise another 30 minutes.
- Preheat your oven to 425 degrees.
- Drizzle the remaining Tbsp of olive oil over the top and, using your fingers, poke dimples all over the top of the bread.
- Sprinkle the bread with the fresh rosemary or other herbs and then sprinkle with some flaky sea salt.
- Bake at 425 on the middle rack for 25-30 minutes or until golden brown and cooked through.
- Remove from pan and let cool slightly on a cooling rack before slicing. You can drizzle with a little more olive oil before serving if desired.