Perfect Focaccia with Rosemary, Red Onion
Focaccia is bread dough, spread thickly with olive oil, sprinkled with garlic salt, and herbs, and baked in the oven until golden and delicious. Learn how to make the best focaccia with rosemary, cherry tomatoes, red onions, and more.
A light and airy focaccia bread dotted with rosemary and red onions is the perfect companion to any main course. Also, serve it with balsamic vinegar and olive oil for a great appetizer. It takes just 10 minutes to prep the dough and 30 minutes to bake this bread.
This Italian classic is as popular as pizza. In fact, I doubt there is anyone who does not know pizza and focaccia. The dough is very similar, yet not the same. Often, we make a focaccia pizza at home using this dough.
Why make this homemade focaccia?
- Incredible Flavor: Homemade focaccia bursts with fresh, savory goodness from simple ingredients like olive oil, herbs, and a touch of salt, making it far superior to store-bought options.
- Customizable Toppings: You can make it your own by adding toppings like garlic, sun-dried tomatoes, olives, or cheese, creating a bread that perfectly suits your taste.
- Easy to Make: Despite its gourmet appearance, focaccia is surprisingly easy to prepare, with minimal kneading and simple ingredients, perfect for bakers of all skill levels.
- Versatile: Focaccia is perfect for any meal—use it as a side, a base for sandwiches, or even as a pizza crust alternative. It’s the ultimate crowd-pleaser!
Ingredients and substitutes
- Bread flour – I like using bread flour as it gives a nice chewy, yet light and airy texture to the dough. But all-purpose flour works just as well.
- Olive oil – A good quality extra-virgin olive oil is like good wine and can make a huge difference to focaccia bread. Extra virgin enhances the flavor, as well as the texture and the crust.
- Sugar – Adds flavor and feeds the yeast. You can use honey or maple syrup, too.
- Salt – You can use flaky sea salt, rock salt, or coarse salt. I like to sprinkle garlic sea salt on my focaccia breads before and after baking.
- Yeast – I am using instant dry yeast for this recipe, but you can also use the same amount of active dry yeast or about 21 grams of fresh baker’s yeast. Alternatively, you can also make sourdough focaccia using a slightly different process.
- Focaccia toppings – Today, I am using cherry tomatoes, fresh rosemary, basil, garlic salt, and mozzarella cheese on top of the dough. But the options are endless. Try kalamata or black olives, peppers, and other fresh herbs like fresh thyme and sage. I have tried many different versions – rosemary, onions, mushrooms, cheese, chili flakes, etc. The list goes on.
- Onions – If you choose to use onions, I highly recommend using red onions. They are sweeter and add a nice caramelized sweetness to the focaccia.
Step-by-step: Easy focaccia recipe
- Yeast mixture – In a mixing bowl or measuring cup, combine warm water (110°F), yeast, oil, and sugar. Stir and set aside to foam for 3 minutes.
- Dry ingredients – Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.
- Knead – Transfer to a well-dusted worktop and knead for 4 to 5 minutes. Alternatively, knead in a stand mixer with a hook attachment on medium speed for 3 minutes.
- Bowl – When the dough is soft, shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise – Leave in a warm place. Let it rise for 60 to 90 minutes until it doubles in volume. You can also leave it to rise in the fridge overnight.
- Shape – Once the dough has doubled in size, generously grease a 9 x 13 sheet pan or 8-inch cast iron pan with olive oil and line with parchment paper. Transfer the dough to the pan and spread the dough with your fingertips.
- Proof – Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 60 to 90 minutes or until it almost doubles in volume.
- Oven – About 30 minutes before baking, preheat the oven to 400°F / 200°C / Gas Mark 6.
- Assemble – Dip your fingers in water or olive oil. Then, dimple (make holes) in the dough by pressing/poking in with your fingers. Dot the bread with your choice of toppings. Drizzle with olive oil.
- Cast iron pan – I’ve used cherry tomatoes, mozzarella, rosemary, thyme, and garlic sea salt for the one in the cast iron pan.
- Rectangle pan or baking sheet – And, I’ve used rosemary, thyme, sliced garlic, and sea salt for the focaccia in the rectangle pan.
Pro tip – Coating the herbs and onion slices with oil will prevent them from burning in the oven during baking.
- Bake – Transfer the dough to a hot oven and bake for about 25 to 30 minutes, or until golden brown on top. Then, transfer to a cooling rack for 10 minutes.
Pro tip – If necessary, tent the top with aluminum foil to prevent burning. (I did not need to tent) - Cool – Transfer to a cooling/wire rack for 10 minutes before slicing. Garnish with more fresh herbs and sea salt.
Frequently asked questions
How long will this focaccia bread keep?
If stored properly, this bread will stay for 2 to 3 days at room temperature. And, it can also be frozen for a month or more. However, never store bread in the fridge as it dries out.
How to keep focaccia bread soft?
The best way to keep homemade bread soft is to contain the steam within the bread. So, while still hot, place a clean kitchen cloth over them and let them rest for 10 minutes. But also, it means you will lose the crisp outside crust.
Can I freeze this focaccia bread?
For make-ahead or freezer-friendly focaccia, bake the bread as instructed in this recipe. Then, let it cool completely. Once cooled, place the bread in an airtight freezer-safe ziplock bag. And, for best results, thaw in the fridge overnight, then reheat in the microwave for 30 seconds or more as needed.
Rosemary Focaccia Bread
A light and airy focaccia bread dotted with rosemary and red onions is the perfect companion to any main course. Serve it with balsamic vinegar and olive oil for a quick appetizer. It takes just 10 minutes to prep the dough and 30 minutes to bake this bread.
Video
Ingredients
Dough
- 360 ml (1½ cups) Warm water 110 F
- 9 g (2¼ tsp) Active yeast
- 15 g (1 tbsp) Olive oil
- 15 g (1 tbsp) Sugar or honey
- 9 g (¾ tsp) Salt
- 500 grams (4 cups) Bread flour
Cherry tomato mozzarella
- 60 ml (¼ cup) Olive oil
- 8 – 10 Cherry tomatoes whole or cut in half
- 100 g (4 oz) Mozzarella
- 2 sprigs Rosemary
- 3 – 4 sprigs Thyme
- 1 tbsp Garlic sea salt
- 4 – 5 Basil leaves
Rosemary Red onion focaccia
- 60 ml (¼ cup) Olive oil
- 2 sprigs Rosemary fresh
- 3 – 4 sprigs Thyme
- 1 small Red onions sliced
- 4 Garlic cloves sliced (optional)
Method
- Yeast mixture – In a mixing bowl or measuring cup, combine warm water (110°F), yeast, oil, and sugar. Stir and set aside to foam for 3 minutes.360 ml Warm water, 9 g Active yeast, 15 g Olive oil , 15 g Sugar
- Dry ingredients – Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.9 g Salt, 500 grams Bread flour
- Knead – Transfer to a well-dusted worktop and knead for 4 to 5 minutes. Alternatively, knead in a stand mixer with a hook attachment on medium speed for 3 minutes.
- Bowl – When the dough is soft, shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise – Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume. You can also leave it to rise in the fridge overnight.
- Shape – Once the dough is doubled in size, generously grease a 9 x 13 sheet pan or 8-inch cast iron pan with olive oil and line with parchment paper. Transfer the dough to the pan and spread the dough with your fingertips.
- Proof – Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 60 to 90 minutes or until it almost doubles in volume.
- Oven – About 30 minutes before baking, preheat the oven to 400°F / 200°C / Gas Mark 6.
- Assemble – Dip your fingers in water or olive oil. Then, dimple (make holes) in the dough by pressing/poking in with your fingers. Dot the bread with your choice of toppings. Cast iron pan – I've used cherry tomatoes, mozzarella, rosemary, thyme, and garlic sea salt for the one in the cast iron pan. Rectangle pan – And, I've used rosemary, thyme, sliced garlic, and sea salt for the focaccia in the rectangle pan.60 ml Olive oil , 8 – 10 Cherry tomatoes, 100 g Mozzarella, 2 sprigs Rosemary, 3 – 4 sprigs Thyme, 1 tbsp Garlic sea salt, 4 – 5 Basil leaves
- Bake – Transfer the dough to a hot oven and bake for about 25 to 30 minutes, or until golden brown on top. Then, transfer to a cooling rack for 10 minutes.
- Cool – Transfer to a cooling rack for 10 minutes before slicing. Garnish with more fresh herbs and sea salt.
- Rosemary Red Onion Focaccia: Follow the same process, but dot the top with rosemary, thyme, red onions, and garlic cloves and drizzle with olive oil.60 ml Olive oil, 2 sprigs Rosemary , 3 – 4 sprigs Thyme, 1 small Red onions, 4 Garlic cloves
Notes
- Use High-Quality Olive Oil: Olive oil is a key ingredient that enhances both flavor and texture, so choose a good quality, extra-virgin olive oil for the best results.
- Hydrate the Dough: Focaccia dough is wetter than other bread doughs. Don’t be tempted to add extra flour; the hydration creates that signature light and airy texture.
- Let It Rest: Give the dough plenty of time to rise. An overnight cold ferment in the refrigerator enhances the flavor and texture.
- Don’t Skip the Dimples: Use your fingers to create deep dimples in the dough before baking. This traps the oil and toppings, ensuring every bite is flavorful and delicious.
- Preheat Your Oven Well: A hot oven is crucial for a crispy crust. Bake the focaccia at a high temperature (around 450°F/230°C) for best results.
- Add Salt Generously: Sprinkle flaky sea salt on top before baking for that authentic focaccia flavor.
- Experiment with Toppings: From rosemary and garlic to cherry tomatoes and parmesan, get creative with your toppings to customize your focaccia.
Equipment you will need
Nutrition
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i was married to a Maharastrian for many years. Marathi cooking is seriously undervalued. When I make sprouted Moth or moong, peopler were astonished Please get some more regional recipes into your recipes I just made a tomato kasundi which is a great Bengali chutney and my kids and grandkids adore the Pune fast day pickle, which is just lemon, salt , and sugar .I feel that regional cuisines have been neglected as most US Indian restaurants are either N or S Indian. I hope you don’t mind my critique, but you grew up in Mumbai and must know what I’m talking about. I love your recipes and use them, but don’t forget regional India
Susan Joshi
Thank you, Susan. Yes, I am Indian and I often cook Indian food at home. I have a lot of recipes here on the blog as well as on my Indian blog.
Thank you Veena for another great and flavourful recipe. Had it not been for the lockdown, I would never have ventured into baking any yeasted dough recipe. As you would have noticed, I’ve been working through most of your bread recipes and to date I have been very successful at my 1st attempts. Your page is my go-to for any recipe. Thanks again!
Thank you, Lucy-Sarah. I am so happy to hear you are having success with my bread recipes. You made my day with your lovely comments. Thank you.
If we r using instant yeast…how much do we use in the Above receipe.?
Loved this recipe – thanks!:)
Hi Veena,
Is it possible to work the dough by hand only?
Thanks!
Claire
Yes, claire. You can make it in a bowl… I later started showing the recipes in a bowl. so look at some of my recent bread recipes. I show how to make in a bowl. Follow that process but with this recipe..
Thanks
This was my first successful attempt at making foccacia. Thanks for taking so many pictures. Really helps to see the pictures rather than taking a recipe from the internet. I kept this post open and used the pictures as a reference.
I like your blog and just saw your cake blog. Wow… you are so talented.
Annie Smith..
Thank you so much Annie. So happy to hear that you had success with this recipe. I do think it’s an excellent recipe. Yes, I like using pictures so you can see the process rather than guessing. Thanks for coming back to write this feedback for me. Appreciate it very much
In case of using fresh yeast what will be the measure… pls advise…
For fresh yeast you probably need about 25 grams… ! I hope this helps.
Thanks veena!
You are amazing. For the first time I actually made bread. I found this blog through your cake blog. I saw how detialed the recipe was and decided to try it.
I can honestly say my focaccia was better than the sore bought one.
I think I will try more form this blog too.
Thanks
Irene