Cashew Free Classic Focaccia
Few breads are as satisfying to pull from the oven as a golden, dimpled focaccia — crispy on the outside, pillowy and tender within, and fragrant with olive oil and fresh rosemary. The ingredient list here is refreshingly short and straightforward: flour, yeast, water, salt, and good olive oil do all the heavy lifting, with flaky sea salt and rosemary finishing things off beautifully. There are absolutely no nuts involved at any stage, so anyone navigating tree nut concerns can dig in without a second thought. The two-rise method is what gives this bread its signature airy crumb, and the generous coating of olive oil on the pan creates that irresistible crispy bottom crust. Pressing the dimples in confidently right before baking is genuinely one of the most satisfying steps in any bread recipe — it looks dramatic and it works. Serve it warm alongside soups and salads, use it as the base for an impressive sandwich, or honestly just tear into it straight off the rack with nothing else at all.
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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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