Homemade Focaccia with Rosemary & Olives: The Rustic Bread That Never Fails to Impress
There’s something magical about homemade bread—the aroma, the golden crust, that first warm bite. And when it comes to easy yet impressive bakes, focaccia is in a league of its own. It’s the perfect bread for beginner bakers or anyone who wants to bring a touch of rustic Italian charm to their kitchen. This rosemary and olive focaccia recipe is one I come back to time and time again—it’s light, airy, and so flavorful that it instantly transports you to a sunny Tuscan afternoon (so I can imagine lol). Follow along on the visual process here on YouTube!
The Ingredients You’ll Need
(Simple pantry staples with a Mediterranean twist)
1 ¾ cups warm water
1 teaspoon honey
1 tablespoon extra virgin olive oil
1 teaspoon instant yeast
4 cups bread flour (sifted)
2 teaspoons sea salt
Fresh rosemary sprigs
A handful of pitted olives (green)
Extra olive oil for drizzling
Extra sea salt for sprinkling
The Process: Easy, Relaxed, and Therapeutic
Start by whisking together warm water, honey, yeast, and olive oil in a large bowl. Whisk it up and then let sit for 5 minutes. Add in your sifted bread flour and sea salt, mix with a wooden spoon or your hands until a soft dough forms. Don’t worry if it’s a bit sticky; focaccia dough is supposed to be slightly wet.
Cover the bowl with a towel for 10 minutes and then come back.
After 10 minutes, with wet hands, lift the sides of the dough to the center. Cover again with a towel for 10 minutes and then come back.
Lift the sides of the dough again to the center, and then flip the dough over. Drizzle with olive oil and then cover with plastic wrap and a towel.
Let it rest in the refrigerator overnight or up to 2 days. When you come back, your dough should have doubled in size.
The next day…
Preheat your oven at 430°F.
Lightly oil a baking pan with parchment paper. Put the dough on the parchment paper. Lift the sides of the dough inward and then flip it over so the smooth side is on top. Stretch it out to fit the size of the baking pan. Cover with another baking sheet to proof and rise for two hours.
Drizzle with olive oil and then use your fingertips to create those signature dimples across the top, then press in your rosemary sprigs and olives. Dont forget to add some oil to the rosemary leaves so they don’t burn. Then be generous and drizzle the top of the dough with olive oil —it’s what gives focaccia that golden, crisp edge. Then sprinkle the top with some sea salt.
Bake for 20–25 minutes until the top is beautifully golden. Bake on the bottom rack for 18-20 minutes. And then put it on the middle rack for the last 5 minutes so the top turns into the beautiful golden crispy color. The hardest part? Letting it cool before tearing into it!
Final Thoughts!
I love serving this focaccia warm with a drizzle of olive oil, a sprinkle of flaky salt, and a small plate of balsamic vinegar for dipping. It pairs beautifully with soups, salads, or even as a base for sandwiches. I made myself a classic bacon, egg and cheese sandwich one morning and it just felt so much more elevated. It’s simple, satisfying, and feels like self-care in bread form.
So the next time you’re craving something cozy yet impressive, skip the store-bought loaf. Bake this rosemary and olive focaccia—it’s rustic, fragrant, and absolutely irresistible.
XOXO
Tiff
