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+ servings
focaccia bread
5 from 2 votes

Parmesan Rosemary Focaccia Bread

Parmesan rosemary focaccia bread tastes as wonderful as it smells. Learn how to make focaccia bread with this simple tutorial. 
Prep 3 hours
Cook 25 minutes
Total 3 hours 25 minutes
Fat 18
Carbs 31
Protein 7
Yield 8


  • ¾ cup warm water 100ºF - 110ºF
  • 1 tablespoon granulated sugar
  • 1 packet active dry yeast 2 ¼ teaspoons
  • ½ cup olive oil divided
  • 2.5 cups all-purpose flour
  • 1 cup grated parmesan cheese divided
  • 1 teaspoon fresh rosemary chopped
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • For serving: flakey sea salt


  • In a large bowl, whisk together the water, granulated sugar, and active dry yeast. Set aside for 5 minutes, or until the yeast has bloomed. 
  • In another bowl, stir together the flour, ½ cup parmesan cheese, rosemary, garlic, and salt. 
  • Once the yeast has bloomed, whisk in ¼ cup of olive oil. Then, add the flour mixture and stir until a shaggy dough forms. 
  • Turn the dough out onto a clean surface and knead until the dough is smooth and elastic-- about 5 minutes. 
  • Transfer the dough to a lightly oiled bowl and place it in a warm place to rise for two hours, or until it has doubled in size. Make sure to save the remaining olive oil and parmesan for later! 
  • Once the dough has risen, add the remaining ¼ cup olive oil to a quarter sheet pan. Transfer the dough to the pan and toss it to fully coat the dough with oil. 
  • Spread the dough until it fully fills the pan. Cover the pan and set it in a warm spot to rise again until it reaches the top of the pan-- about 1 hour. 
  • Once the dough has risen, preheat your oven to 425F. 
  • Use your fingers to dimple the dough and create wells all over the focaccia. Then, sprinkle over the remaining parmesan. 
  • Bake for 20-22 minutes, or until the focaccia is golden brown around the edges. 
  • Remove from the oven and allow it to sit for 5 minutes before slicing. Serve with a drizzle of olive oil and a sprinkle of flake salt. 

Tips & Notes

  • Storage: Store any leftover focaccia in an airtight container at room temperature for up to two days.

Watch it

Nutrition Facts

Calories: 317kcal | Carbohydrates: 31g | Protein: 7g | Fat: 18g | Fiber: 1g | Sugar: 2g