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ItalianVeg

Rosemary Focaccia

Olive-oil-rich bread dimpled with sea salt and rosemary.

120 min6 servesmedium

Rosemary Focaccia is a classic vegetarian Italian recipe built around a handful of pantry staples. It serves 6 and comes together in roughly 120 minutes from prep to plate. It sits in the comfortable middle ground: nothing intimidating, but it rewards a little patience during the roughly 120 minutes of active cooking. The method leans on oven-baking, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are flour, water and yeast. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.

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Nutrition · per servingestimated

56

kcal

1g

Protein

6g

Carbs

3g

Fat

vegbreadbaked

Ingredients

  • flour500 g
  • water400 ml
  • yeast7 g
  • olive oil4 tbsp
  • rosemary2 sprigs
  • sea salt1 tsp
  • saltstaple

Method

  1. 1
    Step 1 ~30 min

    Mix flour, water, yeast and salt; rest 1 hour till bubbly.

  2. 2
    Step 2 ~30 min

    Pour into oiled tray, dimple with fingers; rest 30 minutes.

  3. 3
    Step 3 ~30 min

    Top with olive oil, rosemary and sea salt.

  4. 4
    Step 4 ~30 min

    Bake at 220°C for 22 minutes until golden.

Per-step times are approximate and based on the total cook time of 120 minutes.

Pro tips & common mistakes

  • Preheat the oven fully, and use the middle rack unless the recipe says otherwise — that is where the heat is most even.
  • Do not rush the rise. Yeast doughs taste better and stretch more easily after a long, slow proof.
  • This is a longer cook, so taste as you go and adjust salt in small increments. It is much easier to season up at the end than to rescue a dish that has been over-salted early.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Rosemary Focaccia take to cook?
From prep to plate, Rosemary Focaccia takes about 120 minutes and yields 6 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Rosemary Focaccia vegetarian?
Yes — this version of Rosemary Focaccia is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
What are the key ingredients in Rosemary Focaccia?
The headline ingredients are flour, water, yeast. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 3 servings or double for 12. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Rosemary Focaccia?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Rosemary Focaccia?
Rosemary Focaccia pairs naturally with classic italian sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.