Chicken Free Classic Focaccia

Total time2 hr 45 min

Prep time20 min

Cook time25 min

4.9

(14)

There is something deeply satisfying about pulling a golden, dimpled slab of focaccia out of the oven, and this classic version delivers exactly that kind of moment. The dough comes together with just flour, instant yeast, water, and a generous pour of extra-virgin olive oil, making it a naturally meat-free bake from start to finish — no substitutions or workarounds needed. That olive oil is the real hero here, coating the pan and the dough itself so every bite has a crispy, almost fried bottom and a pillowy, airy interior. A shower of fresh rosemary and flaky sea salt on top keeps the flavors clean and aromatic without any fuss. The two-rise method takes a little patience, but the result is a bakery-worthy loaf with deep, finger-pressed dimples that hold little pools of oil and seasoning in the best possible way. Serve it warm alongside soups, tear it into hunks for dipping, or pile it with toppings for an effortless appetizer — it disappears fast no matter how you slice it.

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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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