Rosemary & Goat Cheese Focaccia
- Simona Seres
- May 24
- 2 min read
A simple homemade bread that feels special every time
There’s something deeply comforting about baking bread at home.
Not because it’s complicated — but because it slows you down.
Focaccia is one of those recipes that looks impressive, smells incredible, and somehow makes an ordinary day feel softer. And the truth is? It’s much easier to make than most people think.
This version is topped with fragrant rosemary, flaky salt, olive oil, and creamy goat cheese — simple ingredients that come together into something beautiful.
Golden on the outside.
Soft and airy on the inside.
The kind of bread you tear apart with your hands while it’s still warm.
Why I Love Focaccia
I think many people avoid making bread because they assume it has to be perfect.
But focaccia isn’t about perfection.
The dough can be messy. Sticky. Uneven.
That’s part of its charm.
In Italy, focaccia has been made for centuries as an everyday bread — humble, rustic, and meant to be shared. Some historians even trace its origins back to Ancient Rome, where flatbreads were baked directly over hearths and seasoned simply with oil and herbs.
And honestly, that simplicity is exactly why it still works today.
Rosemary & Goat Cheese Focaccia
Ingredients
500g all-purpose flour
2 tsp salt
7g dry yeast
325ml warm water
A few tablespoons olive oil
For topping:
Olive oil
Fresh rosemary
Flaky sea salt
Crumbled goat cheese
Method
1. Make the dough
In a large bowl, mix together the flour, salt, and yeast.
Slowly pour in the warm water and olive oil, mixing until a soft dough forms.
2. Knead & rise
Knead the dough until smooth. It should feel soft and slightly sticky.
Cover and let it rise for about 1 hour, or until doubled in size.
3. Shape the focaccia
Transfer the dough to an oiled baking tray and gently press it out with your fingers.
Drizzle generously with olive oil, then top with rosemary, flaky salt, and crumbled goat cheese.
4. Bake
Bake at 220°C for about 20 minutes, or until golden and fragrant.
Tips for Better Focaccia
Don’t add too much flour
The dough should stay soft and slightly sticky — that’s what creates the airy texture.
Give it time
Good focaccia comes from proper rising. Don’t rush it.
Be generous with olive oil
This is where so much of the flavor and texture comes from.
Serving Ideas
This focaccia is perfect:
Warm straight from the oven
With soup or salad
As sandwich bread
On a sharing board with olives and cheese
Or honestly… just torn apart piece by piece in the kitchen.
Final Thoughts
Some recipes feel complicated before you try them.
Focaccia is the opposite.
It’s forgiving, comforting, and meant to be enjoyed — not perfected.
And maybe that’s why people have loved it for hundreds of years.
If you make this recipe, I hope your kitchen smells incredible and your focaccia comes out golden and airy. 🤍
More recipes and food stories are coming soon.
Follow me @sam.creative.corner
— SAM Creative Corner
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