Breastfeeding Friendly Classic Focaccia
There is something deeply satisfying about pulling a golden, dimpled slab of focaccia out of the oven, and this classic version delivers on every level. The crust is crisp and richly olive-oiled, the interior is airy and tender, and the rosemary and flaky sea salt on top make the whole kitchen smell incredible. Olive oil is the star here, and it shows up generously at every stage — in the dough, on the pan, and drizzled over the top before baking, giving you that signature richness without any dairy or complicated add-ins. For anyone navigating the extra nutritional demands that come with nursing, this kind of wholesome, made-from-scratch bread is a genuinely nourishing choice compared to heavily processed store-bought options. The two-rise method takes a little patience but requires almost no hands-on effort, and the result is a focaccia that tears beautifully and pairs with just about anything on the table. Slice it thick alongside a bowl of soup, use it to scoop up hummus, or just eat it warm with a drizzle of extra olive oil — no occasion required.
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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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