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squares of herb focaccia

Rosemary & Thyme Focaccia

  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours + 30 minutes
  • Yield: 9 1x
  • Diet: Vegan


Rosemary & Thyme Focaccia! Fluffy, rich olive oil yeast bread filled with fresh chopped rosemary, thyme, and crushed red pepper!  Drizzled with olive oil and finished with crunchy flake sea salt. Perfect paired with pasta, use for paninis, or even in holiday stuffing!



2 1/23 cups all-purpose flour + more for kneading

1 tsp instant yeast

1 teaspoon granulated sugar

1 teaspoon fine sea salt

5 Tablespoons extra virgin olive oil, divided { 2 Tbsp. for the dough/ 3 Tbsp. for topping}

1 generous Tablespoon chopped fresh rosemary

1 Tablespoon chopped fresh thyme 

1/2 teaspoon crushed red pepper 

1 cup warm {not hot} water

Flaked sea salt, for topping

Optional toppings:

Whole walnut halves

Fresh herb sprigs


To Make the Dough:

In a large bowl, whisk together 2 1/2 cups of flour, salt, yeast, herbs, crushed red pepper, and sugar. Drizzle in 2 Tablespoons of the olive oil and whisk several times to incorporate into the flour. Add the warm water and stir with a wooden spoon until a shaggy dough forms. Lightly flour a work surface and dump the dough onto it. Knead by hand for several minutes until a smooth ball forms. Add up to half a cup of additional flour. The dough will be quite sticky starting, but as you gradually add the flour, it will stiffen and become easy to knead. The dough will become firm, smooth, and the dough will spring back when lightly pressed with a fingertip.

When finished kneading, pop the dough into a greased bowl. Cover with plastic wrap and set aside to rise until doubled. Typically the rise time is about an hour. The time depends on how warm or cool your kitchen is. A warm kitchen will allow the dough to rise quickly; cooler temperatures will take longer to rise. 

The dough is ready for its second rise when you lightly poke it with your fingertip, and it leaves an indent. Transfer the dough to a 9-inch metal baking pan that has been buttered and lightly dusted with cornmeal. Set aside until doubled in size.

About 30 minutes before baking, preheat the oven to 400°.

When the dough is ready to bake, use your fingertips to squish into the dough and create indentations. Drizzle with the remaining three tablespoons of extra virgin olive oil. Sprinkle lightly with flaked sea salt. Add a few whole walnut halves and herb sprigs, if desired.

Bake for 20-25 minutes, until golden brown. Transfer the pan to a cooling rack. Let the bread rest for 10 minutes. Turn the dough out of the pan to finish cooling. 


  • Rosemary & Thyme Focaccia will keep for two days on the counter. It freezes beautifully. If you would like to make a batch, cut it into squares and freeze for future use.
  • Use for paninis, paired with eggs, or even in holiday stuffing.
  • Left on the counter and went stale? Use the bread to make homemade croutons! Cube, toss with a bit of melted butter or olive oil, and minced garlic. Bake on a cookie sheet at 350° until golden brown and dried.
  • Category: Yeast Bread
  • Method: Bake
  • Cuisine: Italian

Keywords: rosemary & thyme focaccia, herb focaccia, yeast bread, italian bread