Barley Free Classic Focaccia

Total time2 hr 45 min

Prep time20 min

Cook time25 min

4.9

(14)

Few baked goods hit the table with as much drama as a golden, dimpled focaccia fresh from the oven — crispy on the outside, pillowy and tender within, and perfumed with rosemary and good olive oil. The ingredient list here is refreshingly short: all-purpose flour, instant yeast, olive oil, and a handful of pantry staples that come together into something that tastes genuinely bakery-worthy. For anyone navigating a barley sensitivity, bread can be a minefield of hidden grains lurking in specialty flours or malt-based additives — this recipe sidesteps all of that with straightforward all-purpose flour and nothing ambiguous in sight. The dough is intentionally wet and sticky, which is exactly what gives focaccia its signature open, airy crumb, so don't be tempted to add more flour when it looks shaggy. Two rises build deep flavor and that satisfying chew, while the generous coating of olive oil on the pan creates a lightly crisped, almost fried bottom crust that is genuinely hard to stop eating. Flaky sea salt and fresh rosemary scattered over the dimpled surface before baking keep things classic and bold. Serve it warm alongside soup, tear it apart for a dinner spread, or just eat it standing over the pan — no judgment here.

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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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