Almond Free Classic Focaccia
Few breads are as satisfying to pull from the oven as a golden, dimpled focaccia — crispy on the outside, pillowy and chewy within, and fragrant with olive oil and fresh rosemary. The ingredient list is refreshingly short and straightforward: flour, yeast, water, salt, and a generous pour of extra-virgin olive oil do all the heavy lifting here. For anyone navigating tree nut allergies, this kind of recipe is a genuine relief — no almond flour, no nut-based oils, no ambiguous "artisan blend" to second-guess. The two-rise method is what gives the crumb its open, airy texture, and the second proof in the oiled pan is what creates that irresistible crispy bottom. Pressing the dimples deep before baking isn't just for looks — it traps little pools of olive oil that keep every bite moist and rich. A finish of flaky sea salt and chopped rosemary makes the whole thing feel bakery-worthy with almost no effort. Serve it warm alongside soup, tear it into hunks for a dinner spread, or eat it plain standing over the pan — no judgment.
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Learn more →Ingredients
8 servings
For the dough
- 1 packet (2 ¼ tsp) instant yeast
- 1 ¾ cups warm water (100–110°f / 38–43°c)
- 1 tsp granulated sugar
- 3 cups all-purpose flour
- 1 ½ tsp kosher salt
- ¼ cup extra-virgin olive oil, plus more for the pan
For the topping
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh rosemary, roughly chopped
- ¾ tsp flaky sea salt
Instructions
- 1
In a large mixing bowl, combine the warm water, instant yeast, and sugar. Stir briefly and let stand for 5 minutes, until the surface looks slightly foamy.
- 2
Add the flour, kosher salt, and 1/4 cup olive oil to the yeast mixture. Stir with a wooden spoon or flexible spatula until a shaggy, sticky dough forms with no dry flour remaining — it will be wetter than a typical bread dough.
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