Celery Free Classic Focaccia
Few breads are as satisfying to pull from the oven as a golden, dimpled focaccia — crispy on the outside, pillowy and chewy within, and fragrant with olive oil and fresh rosemary. The entire ingredient list is straightforward pantry and produce staples, which means there's nothing hidden to second-guess and no need to scan labels for unexpected additives. Celery and celery-derived ingredients like celery seed or celery salt can sneak into a surprising number of seasoned breads and baked goods, but this recipe keeps things clean and simple from start to finish. The dough comes together with flour, yeast, water, salt, and a generous pour of extra-virgin olive oil — that's it. A two-stage rise builds real flavor and that signature airy crumb, while the dimpling step is genuinely fun and ensures every pocket catches a little pool of oil. Flaky sea salt and fresh rosemary on top give it a rustic, bakery-worthy finish that makes it hard to wait the full ten minutes before tearing in. Serve it alongside soup, pile it with toppings, or just eat it warm with nothing at all — it's that good.
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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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