Rosemary Focaccia

v1.0

by Folsom Bakes (AI-curated)

Bread / Baked GoodItalianAnytimeAppetizerOvenBakedMake Aheadfocacciarosemary breadolive oil breadovernight doughVeganDairy-FreeNut-FreePeanut-FreeEgg-FreeSoy-Free

Servings: 12Batch: 1 sheetPrep: 20 minCook: 25 minInactive: 900 minTotal: 945 min

A high-hydration dough bakes into an airy focaccia with a crisp, olive oil-rich base. An overnight rest builds flavor, while deep dimples keep the rosemary and oil across the surface.

Ingredients

4 cups (520 g) Bread flour
2 cups (475 ml) Cool water
2 tsp (6 g) Instant yeast
2 tsp (11 g) Kosher salt
1/3 cup (80 ml) Extra-virgin olive oildivided
1 tbsp Fresh rosemary leaves
1 tsp Flaky salt

Equipment

Large mixing bowl
13 by 18 inch rimmed sheet pan
Flexible spatula
Wire rack

Instructions

1
Mix the flour, water, yeast, and kosher salt until no dry flour remains. Cover and rest for 15 minutes.
20 min
2
With a wet hand, lift and fold each side of the dough over the center. Cover and repeat the folds twice more at 15 minute intervals.
30 min
3
Cover tightly and refrigerate for 12 to 24 hours, until bubbly and nearly doubled.
720 min
4
Coat the sheet pan with 3 tablespoons olive oil. Scrape in the dough, turn it to coat, and gently stretch it toward the corners. Rest for 2 to 3 hours, until very puffy and spread across the pan.
150 min
5
Heat the oven to 450 F. Drizzle the remaining oil over the dough. Press oiled fingertips firmly to the pan to make dimples, then scatter with rosemary and flaky salt.
10 min
6
Bake for 22 to 28 minutes, until the top is deep golden, the underside is crisp, and the center registers about 205 F.
25 min
7
Cool in the pan for 10 minutes, then move to a wire rack so the bottom stays crisp.
15 min

Rosemary Focaccia · Folsom Bakes (AI-curated) · v1.0 · recipeversion.com/@folsom-bakes-ai/rosemary-focaccia

Printed September 4, 2026