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Italian focaccia with rosemary and olive oil

Name: Italian focaccia with rosemary and olive oil
Yield: 1 baking sheet
Cuisine: Italian
Ingredients: 500 g Semi-coarse wheat flour; 2 tsp Sea salt; 7 g Active dry yeast; 80 ml Olive oil; 250 ml Water; to taste Fresh rosemary

A tray of Italian yeast bread with olive oil, fresh rosemary, and sea salt, baked at 200°C (400°F) for 25 minutes. Serve with meat.

Italian cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 20 min
Cook time: 25 min
Temperature: 200 °C (400 °F)
Servings: 1 baking sheet
Difficulty: Medium
Cuisine: Italian

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Italian focaccia is a flatbread made with wheat flour, olive oil, water, and salt, considered a predecessor of pizza. This version is topped with sprigs of fresh rosemary and sea salt before baking, then brushed with olive oil again afterward. It bakes for about 25 minutes at 200°C (400°F). Enjoy it on its own or warm alongside meat or steak. You can also add olives, sun-dried tomatoes, garlic, or capers to the dough.

Ingredients

Semi-coarse wheat flour 500 g
Sea salt 2 tsp
Active dry yeast 7 g
Olive oil 80 ml
Water 250 ml
Fresh rosemary to taste

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Instructions

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In a large bowl, mix the sifted semi-coarse wheat flour with the active dry yeast. Add the salt and olive oil, then pour in the warm water. Knead by hand until the dough is elastic and springs back when pressed with a finger. Shape it into one ball, brush with olive oil, cover with plastic wrap or a kitchen towel, and let rise in a warm place for 30 minutes.
Roll out the risen dough into a rectangle, arrange a few rosemary sprigs on top, and sprinkle with a little sea salt. Bake at 200°C (400°F) for approximately 25 minutes. Brush the baked focaccia with olive oil again.
Serve the focaccia warm if desired, on its own or as a side with meat or steaks.

Tip: Press deep dimples into the rolled-out dough with your fingers to catch the salt and oil and keep the focaccia from puffing up as it bakes. Press the rosemary sprigs into the dough, as loose needles on the surface would burn.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 296 kcal
Protein: 6.5 g
Carbohydrates: 46 g
of which sugars: 0.2 g
Fat: 9.4 g
of which saturates: 1.3 g
Fiber: 1.8 g
Salt: 1.4 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Talianska focaccia s rozmarínom a olivovým olejom