Focaccia with Rosemary & Sea Salt – The Scent of Comfort
There’s something deeply comforting about making bread. Maybe it’s the ancestral feeling of the act itself, maybe it’s the smell that slowly takes over the house as it bakes, or maybe it’s the simplicity of using your own hands to turn a few ingredients into something almost sacred. And if there’s one recipe that manages to be both simple and sophisticated at the same time, it’s focaccia with rosemary and sea salt.
This is the kind of recipe that doesn’t like to be rushed. It asks for time, patience, and maybe a good playlist playing softly in the background (a little jazz, perhaps?). But the result… oh, the result. Golden crust, pillowy center, dimpled with fingertips like a piece of slow-risen art. The fresh rosemary and flaky sea salt take this focaccia to that timeless level of elegance Italian food is known for — the kind of dish that feels effortless but thoughtful.
In this post, I’m taking you through the full experience: from the ingredients and step-by-step process to different ways of serving focaccia (because yes, it can be just as charming as a candlelit dinner with a good bottle of red). I’ll also share a bit of the bread’s history and a few of my favorite variations. Because baking bread at home isn’t just a recipe — it’s a ritual.
The History of Focaccia – A Classic That Stood the Test of Time
Focaccia actually came before pizza. Originating in Liguria, this bread was already being made in Ancient Rome, when flour was mixed with water, olive oil and salt, then baked over hot stones. Back then, it served as a humble meal base, often paired with cheese or herbs.
Over time, focaccia evolved into regional variations. In Genoa, it’s called fugassa and traditionally brushed with olive oil and coarse salt. In southern Italy, it may come topped with tomatoes, olives, or onions. Around the world, focaccia has become a symbol of artisan bread — soulful, intentional, slow.
But there’s one version that, for me, is simply unbeatable: focaccia with fresh rosemary and flaky sea salt. It’s delicate, elegant, and it lets the flavor of the dough — and the good olive oil — truly shine.
Ingredients for the Perfect Focaccia
First things first: breathe. This isn’t a complicated recipe. It just requires respect for time and fermentation. This version is great for beginners, but has enough refinement to impress even the pickiest palate.
For the dough:
- 500g all-purpose flour (preferably bread flour or 00 flour)
- 10g salt
- 10g dry active yeast (or 25g fresh yeast)
- 350ml warm water
- 50ml extra virgin olive oil
- 1 tsp sugar
To finish:
- Fresh rosemary, to taste
- Flaky sea salt (like Maldon or fleur de sel)
- Extra virgin olive oil, generous drizzle
How to Make Focaccia – A Gentle, Step-by-Step Ritual
1. Activate the yeast
Start by dissolving the yeast and sugar into the warm water (not hot, or it’ll kill the yeast). Let it sit for about 10 minutes, until a light foam forms on top. That’s your sign that the yeast is alive and ready to go.
2. The dough
In a large bowl, mix the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir with a wooden spoon until the dough starts to come together, then knead with your hands for about 8–10 minutes, until smooth and elastic. You can also use a stand mixer with a dough hook.
Pro tip: focaccia dough is a bit more hydrated than typical bread dough, so it’ll feel a little sticky. Don’t be tempted to add too much extra flour! That high hydration is what gives it that light, airy crumb.
3. First rise
Lightly oil a clean bowl, place the dough inside, and cover it with a damp cloth. Let it rest for 1.5 to 2 hours, or until doubled in size. This is your cue to make a coffee, clean the kitchen, or just let time work its quiet magic.
4. Second rise in the pan
Transfer the dough to a well-oiled rectangular baking pan (something like 30x40cm works well). Gently stretch the dough with your hands to fill the pan. Cover again and let it rise for another 30 to 40 minutes.
5. The finishing touches
Here’s the fun part: using your fingertips, gently press dimples all over the dough. Generously drizzle with olive oil, scatter fresh rosemary leaves, and finish with flaky sea salt.
6. Bake
Bake in a preheated oven at 220°C (425°F) for 25 to 30 minutes, until the top is golden and crisp. The smell of rosemary will fill your entire house — fair warning: your neighbors might come knocking.
How to Serve Focaccia with Rosemary & Sea Salt
This focaccia is as versatile as it is elegant. You can serve it:
- As a starter for a special dinner, alongside a cheese board, truffle oil, and a full-bodied red wine
- As a side for soups or salads, adding texture and richness to lighter dishes
- As a sandwich bread, sliced in half and filled with prosciutto, brie and arugula
- Or simply… still warm, torn with your hands, dipped into a little dish of olive oil and balsamic vinegar. Honestly, that’s the way I love to eat it. There’s just something about warm, golden bread dipped in olive oil and balsamic that feels incredibly comforting — like a little luxury you can make at home. Try it that way at least once. You’ll see what I mean.
Sophisticated Focaccia Variations
Of course, the rosemary and sea salt version is a classic, but that doesn’t mean you can’t play with a few elevated twists:
- Grape and rosemary focaccia – a sweet-savory mix typical in Tuscany
- Caramelized onion and thyme focaccia
- Tomato confit, black olive and oregano focaccia
- Fresh fig, goat cheese and honey focaccia – stunning for a brunch table
Tips for the Perfect Focaccia (and a Pinterest-Worthy Look)
- Use good olive oil. It makes all the difference. A quality extra virgin olive oil adds depth of flavor and elevates the whole experience.
- Don’t rush the rise. The more time you give the dough to rest, the lighter and more pillowy the result.
- Play with texture. The flaky sea salt gives it that luxe, crisp finish.
- Serve it warm. Focaccia is at its best when it’s just out of the oven — or gently reheated. A few minutes in the oven brings it back to life.
Why This is the Best Rosemary & Sea Salt Focaccia Recipe
If you’ve been searching for the best rosemary and sea salt focaccia recipe, congratulations — you’ve just found it. This version stays true to its Italian roots, while adding thoughtful touches that make it shine on any table — whether you’re hosting a candlelit dinner or a cozy Sunday lunch.
It has everything you need:
- Clear instructions to make perfect homemade focaccia
- Accessible ingredients with refined results
- Creative variations to explore
- Practical tips to get that classic Italian bakery texture
A Little Ritual of Elegance in the Kitchen
Baking bread at home is a soft, quiet rebellion against hurry. Focaccia with rosemary and sea salt teaches us to slow down, trust the process, and serve beauty in even the simplest things.
This isn’t just a recipe. It’s an invitation to turn your kitchen into a sanctuary of scents and intention.
And if you do make this focaccia, please let me know. I’d love to hear how it turned out, what wine you paired it with, or who the lucky one was who got the first warm slice.
With love (and olive oil),
Maria
