This Best Ever Rosemary Focaccia Bread is restaurant quality! The perfect classic Italian-style focaccia that’s soft and chewy, made with roasted onions and rosemary!
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There’s almost nothing better to round out a nice Italian-style feast than a delicious homemade Focaccia bread! I’ve been making focaccia for YEARS and our family absolutely loves it. I know yours will too!!
This Best Ever Rosemary Focaccia Bread is perfectly chewy with crispy edges, and it’s perfect for dipping in olive oil and balsamic vinegar (or drizzle it with some high quality olive oil before serving alongside all your favourite dishes!). And the thinly sliced onions and chopped fresh rosemary on top just takes the flavour over the top!! 
Ingredients for Homemade Focaccia Bread
To make homemade focaccia bread you’ll need:
- All purpose flour
- Salt
- Cornmeal
- Water
- Yeast
- Sugar
- Olive oil
- Sliced red onion
- Fresh rosemary
- Flaky sea salt
How to Make Homemade Focaccia Bread
Making homemade focaccia is SO easy!
- Add some cornmeal to the dough. Adding cornmeal creates a delicious texture unique to focaccia!
- Expect the dough to be wet. Focaccia dough is moist, so work quickly with oiled hands so the dough doesn’t stick.
- Grease the pan very well with olive oil. This will help ensure the bread doesn’t stick to the pan, and it adds delicious flavour!
- Shape with your hands. Instead of adding more flour when shaping the dough, oil it well with olive oil.
- Add your favourite toppings. Slice some onions thinly and add some fresh chopped rosemary, along with some flaky sea salt.
- Don’t forget the olive oil! Drizzle some olive oil over the top of the loaf as it cools for flavour and shine!
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I hope you love this focaccia bread recipe as much as we do! Let me know in the comments below, what’s your favourite Italian dish you’d serve with this focaccia? I’d love to know!
Kitchen Products I Recommend
Looking for even more delicious bakery-style bread recipes?
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- No Knead Honey Oat Artisan Bread
- No Knead Jalapeno Cheese Artisan Bread
- No-Knead Cranberry Honey Walnut Artisan Bread
- No Knead Whole Wheat Artisan Bread
- Quick and Easy No Knead Crusty Bread
- Easy White Sandwich Bread
- Garlic Butter Dinner Rolls
- Healthier Cornbread
- Pumpkin Cornbread Muffins
- Easy No Knead Artisan Bread
- Easy No Knead Cinnamon Raisin Artisan Bread
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Recipe Video
Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel
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Best Ever Rosemary Focaccia Bread
Recipe: Ingredients
- 1 1/4 cup water at room temperature, or slightly warmer than room temperature
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 2 1/2 cups all purpose flour plus another few tablespoons for rolling out
- 1/4 cup cornmeal
- 2 teaspoons salt
- 3 tablespoons olive oil
For toppings:
- 1/2 red onion thinly sliced
- 2 tablespoons fresh chopped rosemary (use dried rosemary, if you wish)
- 3 to 5 tablespoons olive oil
- flaky sea salt (optional)
Recipe: Instructions
- Measure the water into a liquid measuring cup and add the yeast and sugar, stirring gently to mix.
- Add the flour, cornmeal, and salt to a large bowl and whisk to combine.
- Add the olive oil to the flour mixture, and pour in the water mixture too.
- Stir the dough together with a wooden spoon until a sticky dough forms.
- Sprinkle a little flour on your clean work surface and turn the dough out onto it.
- Knead the dough gently for about 10-12 turns and form the dough into a ball.
- Grease the bowl with olive oil and put the dough back into the bowl, covering it with a clean kitchen towel.
- Let the dough rise for about 1 hour until it's double in size.
- Grease a small baking sheet generously with olive oil (approximately 14-inch by 10-inch is the best size for this recipe). Set aside.
- After the dough has risen, turn it out onto a well oiled work surface and oil your hands well too.
- Form the dough into a large rectangle the size of your baking sheet (you can even form the dough on the baking sheet, pushing it out to the edges of the baking sheet with your fingertips).
- Use your fingertips to make dents in the top of the dough, pushing your fingers down almost all the way through the dough.
- Cover the dough with a clean kitchen towel and let it rise for about 15-20 minutes while you preheat your oven to 400 degrees Fahrenheit.
- Once the dough has risen scatter the thinly sliced onions on top, along with the chopped rosemary and the flaky sea salt. Drizzle a little olive over the bread before baking.
- Bake at 400 degrees Fahrenheit (bake at 375 degrees if your oven runs hot) for about 20 minutes, or until the top of the bread is golden brown.
- Remove from the oven and let cool almost to room temperature before slicing and serving with a drizzle of olive oil on top.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
The focaccia is so delicious. Where did you get that beautiful baking pan from?
I got it from here https://amzn.to/30AbT6Q (affiliate link) but i now see that the only blue rimmed one that is still available is this https://amzn.to/2CXGim6 (affiliate link) that is deeper (however,that is not a problem for the focaccia and will be more useful for other dishes too) Hope this helps ☺️