Black Pepper Free Classic Focaccia

Few breads are as satisfying to pull from the oven as a golden, dimpled focaccia, and this version delivers that bakery-quality result with a surprisingly simple process. The dough comes together with just flour, instant yeast, kosher salt, and a generous pour of extra-virgin olive oil — no complicated techniques, no hard-to-source ingredients, and absolutely no black pepper hiding anywhere in the recipe. That last point matters more than it sounds, because pepper turns up in so many savory bread recipes as a default seasoning, making store-bought focaccia a bit of a gamble. Here, flaky sea salt and fresh rosemary do all the heavy lifting on flavor, creating a topping that is aromatic, savory, and beautifully simple. The double rise is what gives this loaf its signature airy, chewy crumb, and the olive oil pooling in those deep finger-pressed dimples crisps the crust to perfection. Slice it thick for dipping, tear it apart at the table, or use it as the base for an open-faced sandwich — it holds up to all of it.

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