Focaccia al Rosmarino

This scrumptious and savory flatbread with a porous and tender crumb is infused and slathered with Extra Virgin Olive Oil and topped with Fresh Rosemary, Coarse Sea Salt, and the best imported Parmigiano-Reggiano Cheese you can find. Focaccia al Rosmarino is delicious alone as a snack or appetizer with a glass of wine or served as an accompaniment to a full meal.

Focaccia (pronounced “fuh-KA-cha”) is a type of Italian yeast bread baked as a flat sheet or in a disk. The name comes from the Latin ‘focacia‘ meaning hearth or fireside. The Focaccia dough is deeply flavored with extra virgin olive oil and topped with more extra virgin olive oil coarse sea salt, cheese,  herbs and sometimes other vegetables. Common focaccia bread toppings include olives, mushrooms, onions, potatoes, or tomatoes. After the dough proofs, the baker brushes a generous amount of extra virgin olive oil and then uses their fingertips to dimple the entire surface of the focaccia dough. The focaccia dough is then topped lightly with coarse salt, cheese, and herbs, frequently rosemary is used.

The Focaccia Toppings – Use the Best!

You can’t make great tasting food from ingredients that are not of the best quality. This is a perfect opportunity to visit your local specialty food store or Italian Market to check out the Coarse Sea Salt, Extra Virgin Olive Oils and Parmigiano-Reggiano cheeses they have to offer. Ask for a taste and suggestions from the staff at the deli counter or owners.  Here in the Detroit Metro Area, we are lucky to have wonderful imported food emporiums like Zingerman’s Deli, Zingerman’s Creamery, and Cantoro’s Italian Market.

What is a “Poolish?” aka (Biga or Preferment)

Italian bakers use a stiff preferment known as a biga in Italy. This recipe uses a poolish which uses an equal weight of flour and water making the hydration at 100%. This process of fermenting flour, water and a very small amount of yeast for an 8 to 10 hour period before incorporating it into the final dough develops the natural sweetness of the flour without the use of any refined sugar or sweetener in the final bread. The poolish also develops the final texture of the crumb and helps to preserve the bread by making it less perishable. To make the poolish is short work for the baker. Combine the water, flour, and yeast beat to combine, cover and let ferment for 8 to 10 hours. You, the baker will be rewarded with amazing flavor and texture in your bread for just a few minutes of your time the night or morning before you plan to bake this bread.

As with all baking recipe I recommend you weigh the ingredients for the Focaccia al Rosmarino. Weighing ensures you have a consistent dough each and every time. As bakers, we are always striving to remove any variables from the process of baking.

The full instructional video for Focaccia al Rosmarino is at the bottom of this blog post. Follow this link to “LIKE” and “SUBSCRIBE” to my YouTube Channel “Just One Bite, Please?”

YouTube Subscribe

Equipment: (Shop my Amazon Page for Ingredients & Equipment)


Poolish (Preferment) – Mix 8 to 10 hours before mixing the final dough

  • Measured          Grams             Ingredients
  • 1 cup                       227 g.            Water (room temperature)
  • 1-1/2 cup                227 g.            All-Purpose Flour (unbleached, unbromated)
  • 1/4 tsp.                 1/4 tsp.            Instant Yeast

Mixing the Poolish (Preferment)

  1. In a mixing bowl, combine the water, instant yeast, and all-purpose flour
  2. Mix the ingredients with a rubber spatula to combine and then beat well.
  3. Scrape down the sides of the bowl and clean off the spatula.
  4. Cover with plastic wrap (cling film) and let ferment at room temperature 68º-74ºF (20º-23ºC) for 8 to 10 hours.

Final Dough

  • Measured          Grams             Ingredients
  • 2-½ cup                   454 g.           Poolish (from above)
  • ½ cup                      113 g.           Water (room temperature)
  • ½ tsp.                          2 g.            Instant Yeast
  • 1/3 cup                     70 g.            Extra Virgin Olive Oil
  • 2-½ cups                340 g.            All Purpose Flour (unbleached, unbromated)
  • 1-½ tsp.                    14 g.            Sea Salt (fine)

Mixing the dough:

  1. Combine the water with the fermented poolish and scrape the bowl to loosen the poolish.
  2. Pour the poolish into a large mixing bowl and add the olive oil, instant yeast, and half of the all-purpose flour.
  3. Mix using a rubber spatula to incorporate the ingredients and then beat until a smooth batter forms.
  4. Add the remaining all-purpose flour and sea salt and fold to combine.
  5. Mix until the dough becomes a shaggy mass.
  6. Scrape down the bowl and scrape off the rubber spatula with a plastic scrape and turn the dough onto the work surface.
  7. Knead the dough together for 2 to 3 minutes to incorporate the ingredients. The dough will be sticky. Do not add any flour to the work surface.”
  8. Continue to knead the dough for 6 to 8 minutes or until the dough is strong and elastic.
  9. Round the dough into a ball.
  10. Spray a bowl with non-stick spray or oil and place the dough into the bowl. Cover with plastic wrap.
  11. Ferment the dough for 1 hour at room temperature 68ºF-74ºF (20ºC-23ºC)
  12. After 1 hour, uncover the dough.
  13. Lightly oil the work surface with Extra Virgin Olive Oil and turn the dough onto the oiled work surface.
  14. Degas the dough and stretch and fold the dough.
  15. Place the folded dough back into the bowl and cover with plastic wrap.
  16. Ferment the dough 1 hour at room temperature 68ºF-74ºF (20ºC-23ºC)

Pre-heat the oven and Baking Stone to 475ºF (246ºC) 1 hour before baking the focaccia


Pre-shaping, Final Shaping, and Baking the Focaccia:

  1. Place a 1/2-sheet of parchment paper on the cutting board.
  2. Sprinkle the parchment paper with cornmeal and then set aside until needed.
  3. After the dough has fermented 1 hour. Lightly oil the work surface with Extra Virgin Olive Oil.
  4. Uncover the dough and turn it onto the oiled work surface.
  5. Degas the and press the dough into a 10” x 16” (25 cm x 40 cm) rectangle.
  6. Fold the short sides into the center of the dough.
  7. Fold and pinch the seams together to seal the dough.
  8. Turn the dough over and lightly press into an 8” x 12” (20 cm x 30 cm) rectangle.
  9. Place the dough onto the cornmeal coated parchment paper.
  10. Stretch and press to reform the dough into the 8” x 12” (20 cm x 30 cm) rectangle if necessary.
  11. Loosely cover the dough with plastic wrap.
  12. Proof the focaccia for 1 hour at room temperature 68ºF-74ºF (20ºC-23ºC) or until the dough holds an indentation from your fingertip.
  13. After 1 hour, uncover the focaccia and brush the top with Extra Virgin Olive Oil.
  14. Use your fingertips, press and dimple the surface of the focaccia to expand the focaccia into a 10” x 14” (25 cm x 35 cm) rectangle.
  15. Sprinkle the top of the focaccia with the coarse sea salt and the grated Parmesan cheese.
  16. Use the bakers’ peel and slide the focaccia onto the preheated baking stone.
  17. Bake the focaccia at 475ºF (246ºC) for 20 to 24 minutes or until the top is golden brown. Turn the focaccia during baking if necessary to get even browning.
  18. Remove the focaccia from the oven and place on a wire cooling rack.
  19. Immediately brush the baked focaccia with Extra Virgin Olive Oil and sprinkle the top with the chopped rosemary.
  20. Cool the focaccia for 20 minutes before cutting and eating.
  21. Enjoy!

Note: The Focaccia is best eaten within 3 days from the baking date. Store the Focaccia wrapped in plastic at room temperature or freeze. Thaw to room temperature and reheat in the oven to enjoy.

YouTube Subscribe

161 thoughts on “Focaccia al Rosmarino

  1. Andy Glen

    Hi from Scotland. Just made your focaccia with type 00 flour. Superb recipe, easy to follow and tasty. Thanks for sharing this with me. I rested the dough for and additional 20 minutes after kneeling by hand, just in order for the dough to become less sticky. It worked out brilliantly….I have photos if required.

    1. Alejandro Ramon

      Hello Andy, It is my pleasure to meet you. Welcome to the Just One Bite, Please? community. Congratulations on your baking success making the focaccia. I appreciate you taking the time to share your experience making the recipe. I love seeing the pictures that you sent to Just One Bite, Please? Facebook messaging. Do you mind if I share them with our community?

  2. Kathy Taber

    I watched your video earlier today and I just finished writing my notes in my baking journal for this bake. I am excited to give this a try, hopefully this upcoming weekend for Sunday Dinner. Thank you for sharing this recipe. I love the way your recipe is well written and your video is a beautiful tutorial.

  3. JohnsS

    I will be trying this recipe, it looks so good.
    I did have a question, I don’t own a baking stone, I plan to put it on a baking sheet with parchment paper underneath.

    What oven temperature do you recommend in such a case?

    Thank you!!

    1. Alejandro Ramon

      Hello JohnsS, It is nice to meet you. Yes, you can use your sheet pan. I would recommend preheating it along with your oven at 475ºF (246ºC)for at least 20 minutes before baking the focaccia. I’d recommend using parchment paper to final shape and proof the focaccia as shown in the video. Baking time will be about the same. Please let me know if you should have any other questions. Thank you for writing and have a great time making your focaccia!

      1. JohnsS

        hello —
        It turned out pretty good. I put caramelized onions on top, very yummy.
        I did have an additional question…… can this be made with some of the dough with whole wheat flour, say 1 cups worth of whole wheat flour in the second step, and the rest all purpose. 120g of the 340g being whole wheat.
        Would whole wheat flour cause any issues? I’m a new baker so learning as I go. Thank you.

  4. aiysha siddiqui

    Hey there.. Love from India. Your recipe looks super easy.. Will definitely give it a try. What I want to know is why to preheat oven for an hour? Also can we reduce the preheating time? Here in India we usually preheat for 10 mins before baking anything.

    1. Alejandro Ramon

      Hello Aiysha, It is my pleasure to meet you. For bread recipes like Focaccia and the Italian Peasant Bread, we need to bake these types of bread on a “baking stone.” The baking stone needs at least 1 hour to fully absorb the heat from the oven to produce the best oven spring in our baked goods like these two baked goods. If you only heat the oven for 10 minutes and bake on a sheet tray the results will be very different from what you see in the video. I would love to hear about your baking adventure when you make the recipe. Thank you for writing and have a great day. Happy Baking!

  5. Micaela de Ugarte

    Ciao Alejandro,
    Thank you for sharing this fabulous recipe!
    on Friday I have promised my work colleagues to bring a Focaccia for lunch.
    is not the first time I’m making your recipe. It comes out beautiful!

    Now the problem is the following: I’m not sure how could I bake the Focaccia before I leave for work, there are too many hours of proofing before baking.

    What would you do?

    1. bake it the night before?
    2. let it proof overnight in the fridge with all the bit and pieces on top (i.e. salt, oil, rosmarino, olives, etc)
    3. let it proof overnight in the fridge without the toppings and add them right before baking?

    Thanks very much for your advice.
    Micaela from Spain.

    *my boss is italian 🙂

    1. Alejandro Ramon

      Hello Micaela, It is nice to meet you. I appreciate you waiting for my response. I would recommend #1, baking the focaccia the evening before and then reheating it in the oven before serving for the best results and less stress as you get ready for work. You could go with #3 but it will take 2 hours for the dough to come up to temperature and be ready for the oven before you can top and bake it. How did everyone like your baking creation?

      1. Micaela de Ugarte

        Ciao Alejandro, thanks for your above response.
        Actually I did leave the dough in the fridge overnight without the toppings and I woke up really early to get it out of the fridge (2 hours before baking, correct!)
        Well, it came out wonderful!!
        My boss loved it! as well as everyone else!
        Crispy on the outside, fluffy on the inside, super tasty.
        I think the Biga idea is brilliant!
        Great recipe! one to keep.
        grazie mille

        1. Alejandro Ramon

          Hello Micaela, Congratulations! How wonderful to hear of your successful baking experience. Your coworkers and boss are lucky to have you creating your delicious baked goods for them. Thank you again for sharing with us. Have a great day!

Share Your Comment with Us!