Crispy Rosemary Sea Salt Focaccia Recipe Easy Homemade Perfect Crumb

Let me tell you, the smell of fresh rosemary and sea salt mingling with warm olive oil as this focaccia bakes is an absolute tease for the senses. The first time I baked this crispy rosemary sea salt focaccia, I was instantly hooked—honestly, it was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. The crust crackled just right, and the crumb inside was tender and airy, like a little cloud of doughy happiness. When I was knee-high to a grasshopper, my grandma used to make bread that felt like a warm hug, and this recipe brings back those comforting vibes with a modern, crispy twist.

Years ago, while rummaging through my grandmother’s old recipe box on a rainy weekend, I stumbled upon a simple focaccia recipe. I tweaked it a bit here and there, adding fresh rosemary and finishing with flaky sea salt, and bam—the crispy rosemary sea salt focaccia with tender, airy crumb was born. My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). It’s dangerously easy and provides pure, nostalgic comfort without any fuss.

You know what makes this focaccia perfect? It’s the kind of bread that brightens up your Pinterest cookie board (well, bread board!), perfect for potlucks, or just a sweet treat for your kids after school. I’ve tested this recipe more times than I can count—in the name of research, of course—and it has become a staple for family gatherings and gifting. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Crispy Rosemary Sea Salt Focaccia Recipe

Honestly, this crispy rosemary sea salt focaccia isn’t just any bread recipe—it’s the best version you’ll try. I’ve tested it over and over, tweaking the hydration and baking time to get that perfect balance between a crunchy crust and an airy, tender crumb. Here’s why it will quickly become your go-to focaccia:

• Quick & Easy: Comes together in under 3 hours, including rising time—great for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry.
• Perfect for Any Occasion: Ideal for cozy dinners, brunches, picnics, or impressing guests with minimal effort.
• Crowd-Pleaser: Kids and adults alike rave about the crispy edges and the fragrant rosemary topping.
• Unbelievably Delicious: The texture combo of crunchy outside and pillowy inside is next-level comforting.

What sets this focaccia apart? It’s all about the technique: a slow, cold ferment that develops complex flavor, and a generous drizzle of high-quality olive oil that crisps the crust to perfection. Plus, sprinkling flaky sea salt on top adds that burst of flavor that keeps you coming back for more. After the first bite, you’ll close your eyes and savor that perfect balance of textures and flavors. This recipe isn’t just good—it feels like comfort food reimagined, faster and simpler but with all the soul.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that satisfying airy texture without fuss. Most are pantry staples, and a few tips on selecting them can make a big difference.

• All-Purpose Flour: 3 ½ cups (420g) – I recommend King Arthur Flour for consistent results.
• Warm Water: 1 ½ cups (360ml), about 100°F (38°C) – helps activate the yeast gently.
• Active Dry Yeast: 2 teaspoons – fresh yeast also works but adjust quantities accordingly.
• Fine Sea Salt: 1 ½ teaspoons – for the dough, balances flavor.
• Extra Virgin Olive Oil: ¼ cup (60ml) plus extra for drizzling – use a fruity, peppery olive oil for that signature taste.
• Fresh Rosemary: 2 tablespoons, finely chopped – adds aromatic, herbal notes.
• Flaky Sea Salt: 1 tablespoon for sprinkling on top – Maldon salt is my personal fave for that crunchy finish.

Substitutions: You can swap all-purpose flour for bread flour for a chewier crumb or use gluten-free flour blends if needed. If fresh rosemary isn’t available, dried rosemary works but use less as it’s more potent. For vegan variations, replace honey with maple syrup or leave it out.

Equipment Needed

• Large Mixing Bowl: For combining ingredients. A glass or stainless steel bowl works best.
• Dough Scraper or Spatula: Helpful for folding the sticky dough without a mess.
• Kitchen Scale: Optional but highly recommended for precise measurements.
• Baking Sheet or Pan: A rimmed baking sheet about 9×13 inches (23x33cm) is perfect for shaping the focaccia.
• Plastic Wrap or Clean Kitchen Towel: To cover the dough during rising.
• Oven with Good Heat Distribution: Crucial for getting that crispy crust without burning.

If you don’t have a kitchen scale, measuring cups work fine, but keep an eye on dough consistency. A budget-friendly dough scraper can make handling sticky focaccia dough far less frustrating. I’ve used silicone baking mats and parchment paper as alternatives for easy cleanup and to prevent sticking.

Preparation Method

1. Activate the Yeast: In a small bowl, combine 1 ½ cups (360ml) warm water with 2 teaspoons active dry yeast and 1 teaspoon sugar (optional). Stir gently and let sit for 5-10 minutes until foamy. This step ensures your yeast is alive and kicking.
2. Mix the Dough: In a large mixing bowl, whisk together 3 ½ cups (420g) all-purpose flour and 1 ½ teaspoons fine sea salt. Pour in the activated yeast mixture and ¼ cup (60ml) extra virgin olive oil. Using a wooden spoon or your hands (it’s sticky, so be ready), mix until a shaggy dough forms.
3. First Rise (Bulk Fermentation): Cover the bowl with plastic wrap or a damp towel. Let the dough rise at room temperature for 1 to 1 ½ hours, or until doubled in size. You’ll notice the dough becomes soft and bubbly.
4. Prepare Baking Sheet: Generously oil a 9×13 inch (23x33cm) baking sheet with olive oil. This helps create that crispy, golden bottom crust.
5. Shape the Dough: Transfer the dough onto the oiled baking sheet. With oiled fingers, gently stretch and press the dough out to fill the pan evenly. Don’t worry if it resists a bit—just go slowly and let it rest if needed.
6. Second Rise: Cover loosely with plastic wrap or kitchen towel and let it rise for another 30-45 minutes until puffy.
7. Prep for Baking: Preheat the oven to 450°F (230°C). Just before baking, dimple the dough all over using your fingertips—this classic technique traps air and helps create that signature focaccia texture.
8. Add Toppings: Drizzle extra virgin olive oil generously over the surface, sprinkle chopped fresh rosemary evenly, and finish with flaky sea salt. This step is where flavor really kicks in.
9. Bake: Bake for 20-25 minutes until the top is golden brown and the edges are crispy. The aroma will be irresistible!
10. Cool and Serve: Let the focaccia cool slightly on a wire rack before slicing. This resting prevents the crumb from becoming gummy.

Pro tip: If your dough feels too sticky at any point, resist the urge to add more flour—lightly oil your hands instead. Also, watch the oven closely in the last 5 minutes to avoid burning the rosemary or crust.

Cooking Tips & Techniques

To get that perfect crispy rosemary sea salt focaccia, a few tricks from my kitchen experiments go a long way:

• Cold Fermentation: For an even better flavor, try refrigerating the dough overnight after the first rise. It develops a deeper, nuttier taste and a more open crumb.
• Use Plenty of Olive Oil: Don’t skimp on the oil—it crisps the crust and keeps the crumb moist. Brush the dough generously before and after baking if you want extra crispiness.
• Don’t Skip the Dimpling: Those finger holes trap olive oil and pockets of air, creating that light, airy texture you want.
• Avoid Over-Flouring: This dough is meant to be a bit sticky. Adding too much flour can make your focaccia dense instead of light and fluffy.
• Watch the Salt: Flaky sea salt on top adds crunch and flavor bursts. Regular table salt won’t give the same effect.

One time, I forgot to dimple the dough and ended up with a flat, dense bread—lesson learned! Also, timing is key. Multitask by prepping toppings while the dough rises to save time. This recipe is forgiving but patience pays off.

Variations & Adaptations

This crispy rosemary sea salt focaccia is a versatile canvas. Here are some ways to make it your own:

• Garlic & Herb: Add minced garlic and a mix of fresh herbs like thyme or oregano with the rosemary for a fragrant twist.
• Olive & Sundried Tomato: Fold chopped olives and sundried tomatoes into the dough before the first rise for a Mediterranean vibe.
• Gluten-Free: Use a gluten-free flour blend designed for bread and add a binding agent like xanthan gum. Expect a slightly different texture but delicious results.
• Whole Wheat: Swap half the all-purpose flour with whole wheat for a nuttier flavor and heartier crumb.
• Vegan Variation: This recipe is naturally vegan if you skip the optional sugar or replace it with maple syrup.

I once added caramelized onions and rosemary for a cozy fall version—so good I almost didn’t share it! You can also bake focaccia in smaller pans or rolls for individual servings.

Serving & Storage Suggestions

Serve this focaccia warm or at room temperature, sliced thick or torn into rustic pieces. It pairs beautifully with soups, salads, or as a base for sandwiches. A drizzle of balsamic vinegar or a side of herbed olive oil makes it even more special.

Store leftovers wrapped in foil or an airtight container at room temperature for up to 2 days. For longer storage, freeze tightly wrapped focaccia for up to 3 months. To reheat, pop slices in a toaster oven or regular oven at 350°F (175°C) for 5-7 minutes to restore crispiness.

Flavors actually deepen after a day, so if you can wait, that’s even better. Just reheat gently to bring back the crisp crust and tender crumb magic.

Nutritional Information & Benefits

This focaccia is a simple, wholesome bread. Per serving (assuming 8 slices), it contains roughly 180 calories, 6g fat (mostly healthy olive oil), 25g carbohydrates, and 4g protein. The fresh rosemary adds antioxidants and a lovely herbal aroma that’s good for digestion.

Using extra virgin olive oil delivers heart-healthy monounsaturated fats, making this bread a smarter choice than many store-bought options. If you swap half the flour for whole wheat, you add fiber and nutrients. This recipe is naturally dairy-free and can be made gluten-free with the right flour blend.

Conclusion

So, why try this crispy rosemary sea salt focaccia? Because it’s a beautiful marriage of textures and flavors that’s both simple and stunning. Whether you’re a beginner or a bread lover, this recipe rewards patience with a tender, airy crumb and a crispy, fragrant crust that tastes like it came from a fancy bakery.

Feel free to customize the herbs, add your favorite mix-ins, or keep it classic with rosemary and sea salt. Honestly, I love how this focaccia feels like a little daily celebration—a piece of comfort you bake yourself. If you give it a shot, I’d love to hear how you make it yours. Don’t forget to share your thoughts, tweaks, or questions below!

Happy baking, friends—you’re going to nail this one!

FAQs About Crispy Rosemary Sea Salt Focaccia

How long does focaccia dough need to rise?

The dough typically needs about 1 to 1 ½ hours for the first rise until doubled in size, plus another 30-45 minutes after shaping.

Can I use instant yeast instead of active dry yeast?

Yes! If using instant yeast, reduce the amount slightly (about 1 ½ teaspoons) and mix it directly with the flour.

What’s the best way to get a crispy crust?

Use plenty of olive oil on the baking sheet and top of the dough, bake at high heat (450°F / 230°C), and dimple the dough before baking to trap air and oil.

Can I make focaccia ahead of time?

Absolutely! You can refrigerate the dough overnight after the first rise for more flavor, or freeze baked focaccia and reheat before serving.

How do I store leftover focaccia?

Wrap it in foil or an airtight container at room temperature for up to 2 days, or freeze for longer storage. Reheat in the oven to refresh crispness.

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