Easy Rosemary Focaccia (Overnight Dough, Crispy Edges, Soft Center)

This rosemary focaccia is one of those breads that feels impressive but is secretly very low effort. The dough comes together quickly, rests overnight in the fridge, and bakes into a golden, olive-oil–crisp focaccia with a soft, airy interior.

It’s the kind of bread that works just as well for dipping into olive oil as it does alongside soups, pasta, or roasted meats — and once you make it at home, it’s hard to go back to store-bought.

---

Why This Recipe Works

This focaccia relies on time, not kneading, to build flavor and structure.

• An overnight cold rest improves flavor and texture
• A sticky dough creates those signature air pockets
• Olive oil ensures a crisp bottom and golden top
• Fresh rosemary and coarse salt keep the flavors simple but bold

It’s a very forgiving bread recipe, which makes it great even if you don’t bake often.

---

Ingredient Notes

• All-purpose flour: Keeps the crumb soft and tender
• Instant yeast: No proofing step needed
• Warm water: Should be warm, not hot (no more than 115°F)
• Sugar: Helps activate the yeast
• Olive oil: Essential for flavor and texture
• Fresh rosemary: Adds aroma and classic focaccia flavor
• Coarse salt: Gives that bakery-style finish

Simple ingredients, but each one plays an important role.

---

Overnight Dough = Better Focaccia

One of the best parts of this recipe is the overnight rest. Letting the dough sit in the refrigerator for at least 8 hours:

• Develops better flavor
• Improves texture
• Makes the dough easier to work with

If you’re planning ahead even a little, this step is worth it.

---

How to Make Rosemary Focaccia

1. In a large bowl, mix flour, salt, yeast, sugar, and warm water until combined. The dough will be sticky.
2. Cover and refrigerate overnight or for at least 8 hours.
3. Transfer the dough to a generously oiled baking dish.
4. Cover and let rise at room temperature for about 2 hours, until doubled.
5. Preheat oven to 415°F.
6. Dimple the dough with your fingers, drizzle generously with olive oil, and top with rosemary and coarse salt.
7. Bake until golden brown and crisp on top.
8. Cool slightly, slice, and serve.

---

FAQs

Do I have to refrigerate the dough overnight?
It’s highly recommended. The flavor and texture improve significantly.

Why is the dough so sticky?
That’s normal — sticky dough creates airy focaccia.

How should I store leftover focaccia?
Wrap tightly and store at room temperature for 1–2 days or refrigerate longer.

---

How to Serve Rosemary Focaccia

• Dip in olive oil and balsamic
• Serve with soups or pasta
• Use for sandwiches
• Toast leftovers for extra crispiness

This bread fits into almost any meal but you can check out some of my other BREAD RECIPES HERE.

---

Rosemary Focaccia (Complete Recipe Card)

Prep Time: 20 minutes
Rest Time: 8 hours minimum
Bake Time: 20 minutes
Servings: 6

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp instant yeast
• 1 tsp sugar
• 1 cup warm water (no more than 115°F)
• Olive oil, for drizzling
• Fresh rosemary, to taste
• Coarse salt, to taste

Instructions

Prepare the Dough

1. In a large bowl, mix flour, salt, yeast, sugar, and warm water until combined. The dough should be sticky.
2. Cover and refrigerate overnight or for at least 8 hours.

Second Rise
3. Transfer dough to an oiled baking dish.
4. Cover and let rise at room temperature for about 2 hours, until doubled.

Prepare for Baking
5. Preheat oven to 415°F.
6. Dimple the dough with your fingers, drizzle generously with olive oil, and sprinkle with rosemary and coarse salt.

Bake
7. Bake for about 20 minutes, until golden brown and crisp.

Serve
8. Let cool slightly, then slice and serve.

---

Want this recipe sent straight to your inbox?

Drop your email address below and I’ll send it directly to you so you can save it, print it, or make it later.