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Same-Day Rosemary Garlic Focaccia

Same-Day Rosemary Garlic Focaccia

Published September 18, 2026

Golden, airy Italian flatbread with dimpled surface, olive oil, fresh rosemary, and garlic—ready to bake in under 3 hours with no special equipment.

Water temperature is critical: too hot kills yeast, too cold slows rise. Use a thermometer if available, or let boiled water cool 5 minutes. Dimple the dough gently with your fingertips just before the second rise and again before baking to create the signature focaccia texture.

For deeper flavor, use fresh rosemary sprigs instead of chopped; press them into the dimples before baking and remove before serving if desired. First rise can happen at room temperature (68–72°F) in 60–90 minutes, or overnight in the refrigerator (8–12 hours). Cold rise develops better flavor.

Cook time
2 hrs
Rating
…

Ingredients

Scale
Measurement units
  • 2 ½ cups all-purpose flour
  • 1 tsp instant yeast
  • 1 tsp salt
  • 1 cup warm water (110–115°F)
  • ½ cup extra-virgin olive oil (divided: 3 tbsp for dough, 5 tbsp for topping)
  • 4 garlic cloves
  • 2 tbsp fresh rosemary
  • 1 tsp coarse sea salt (for finishing)

Instructions

Mix the dough
In a mixing bowl, combine 2.5 cups flour, instant yeast (1 teaspoon), and salt (1 teaspoon).
Add warm water (1 cup) (110–115°F) and 3 tbsp olive oil; stir with a wooden spoon or your hands until a shaggy dough forms.
Knead in the bowl for 2–3 minutes until the dough comes together and is slightly sticky.
Equipment: mixing bowl
First rise
Cover the bowl with a kitchen towel or plastic wrap.
Let the dough rise at room temperature until doubled in size, 60–90 minutes (or refrigerate overnight for deeper flavor).
Equipment: kitchen towel or plastic wrap
Shape and dimple
Oil a 9-inch cake pan with 1 tbsp of the remaining olive oil.
Transfer the dough to the pan and gently stretch it to fill the bottom, pressing with your fingertips to create shallow dimples across the surface.
Cover loosely with a towel and let rise until puffy, 30–45 minutes.
Equipment: 9-inch cake pan
Prepare the topping
In a small bowl, combine 4 minced garlic cloves, fresh rosemary (2 tablespoon), and the remaining 4 tbsp olive oil.
Equipment: small bowl
Top and bake
Preheat the oven to 425°F.
Dimple the risen dough again with your fingertips, then drizzle garlic-rosemary oil evenly over the surface.
Sprinkle coarse sea salt (1 teaspoon) over the top.
Bake until golden brown, 20–25 minutes.
Equipment: oven
Cool and serve
Remove the focaccia from the oven and let it cool in the pan for 5 minutes.
Turn out onto a wire rack or cutting board and cool to warm or room temperature before slicing.
Equipment: oven

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