Brazil Nut Free Classic Focaccia

Total time2 hr 45 min

Prep time20 min

Cook time25 min

4.9

(14)

Thick, golden, and impossibly fragrant with rosemary and good olive oil, this focaccia is the kind of bread that disappears from the cutting board before it has a chance to cool. The dough is intentionally wet and sticky, which is exactly what gives the finished loaf its signature open crumb and pillowy chew — don't be tempted to add more flour. Two rises build serious flavor and that characteristic puff, while the generous coating of extra-virgin olive oil in the pan creates crispy, almost fried edges that are genuinely hard to stop eating. Dimpling the dough all the way down to the pan before baking is the move that locks in those dramatic craters and lets the flaky sea salt and rosemary settle into every pocket. The whole thing is made from pantry staples — flour, yeast, olive oil, and a handful of fresh herbs — so there's no need to scan labels or worry about hidden nut ingredients sneaking in through a packaged mix. It bakes up deep golden brown with a hollow-sounding bottom, which is your cue that the crust is perfectly set. Serve it warm alongside soup, tear it into hunks for a cheese board, or just eat it straight off the rack with nothing at all.

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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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