Italian · Breads & baking

Rosemary focaccia

Name: Rosemary focaccia
Prep time: 20 min
Cook time: 25 min
Total time: 14 h 45 min
Yield: 12 squares
Cuisine: Italian
Ingredients: 4 cups (480 grams) all-purpose flour; 2 teaspoons instant yeast; 2 teaspoons kosher salt; 2 cups (455 grams) lukewarm water; 6 tablespoons extra-virgin olive oil, divided; 1 tablespoon chopped fresh rosemary; 1 teaspoon flaky sea salt

An airy olive-oil flatbread with a crisp golden base, deep dimples, rosemary, and flaky salt.

About 14 hr 45 minTotal

About 45 minActive

$Cost

EasyDifficulty

Makes 12 squares

Equipment

Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Best metal 9-by-13 pan
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC
View at Amazon
Another workable path: Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched exact interior dimensions and metal heat behavior, then checked material, maximum temperature, coating care, stable model identity, and retail destination. Kwilt has not baked with this pan.
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC: The exact 9-by-13-inch baking surface and aluminized-steel construction match recipes whose dough depth and bottom browning depend on a standard metal pan. Trade-off: The nonstick surface calls for hand washing and nonmetal tools, and efficient heat conduction can brown faster than glass.
Another workable path: Use another light-colored 9-by-13-inch metal pan; glass changes heat behavior and is not an equal substitute for every high-heat bread method.
Sources
USA Pan 1110RC specifications
Amazon exact product listing
Cooling rack

Ingredients

1× recipe · Makes 12 squares

4 cups (480 grams) all-purpose flour
2 teaspoons instant yeast
2 teaspoons kosher salt
2 cups (455 grams) lukewarm water
6 tablespoons extra-virgin olive oil, divided
1 tablespoon chopped fresh rosemary
1 teaspoon flaky sea salt

Instructions

The evening before baking, whisk flour, yeast, and kosher salt. Add water and stir until a sticky uniform dough forms with no dry pockets. Coat with 1 tablespoon olive oil, cover, and refrigerate 8 to 24 hours; no kneading is required.
Coat a with 2 tablespoons olive oil. Scrape in cold dough, turn to coat, and gently stretch toward the corners. Rest covered 2 to 3 hours until very puffy and filling the pan, stretching once more after 30 minutes if it initially springs back.
Heat oven to 425°F. Drizzle dough with 2 tablespoons oil. Oil fingertips and press straight down repeatedly to the bottom of the pan, creating deep dimples without tearing. Scatter rosemary and flaky salt evenly.
Bake 22 to 28 minutes until deeply golden on top and crisp underneath, rotating once. The center should reach at least 200°F.
Drizzle with remaining tablespoon oil, cool in the pan 10 minutes, then move to a rack so the bottom stays crisp. Serve warm or at room temperature; re-crisp leftovers in a 350°F oven.

Liguria, ItalyItalian focaccia family · Ligurian reference point

From the table

About this recipe

Focaccia names a varied Italian family of flat, olive-oil-rich breads rather than one universal formula. Liguria, and Genoa in particular, is a major reference point, while regional forms differ in thickness, brine, toppings, and texture. Rosemary is common in many modern versions but does not define all Ligurian focaccia.

This recipe is a practical rosemary focaccia for a household metal pan: an overnight refrigerated dough develops flavor without kneading, generous olive oil fries the bottom lightly, and deep fingertip dimples hold oil, rosemary, and flaky salt. It is Ligurian-inspired rather than a claim to a protected local specification.

Sources

Dinner does not stop at the recipe