Dairy Free Classic Focaccia
Focaccia is one of those breads that looks impressive but is genuinely forgiving to make, and this version delivers a deeply golden, crispy-edged loaf with a pillowy, airy interior. The entire recipe is built on pantry staples — flour, yeast, and a generous pour of extra-virgin olive oil — so there's nothing to swap out or second-guess when it comes to dairy. No butter, no milk, no hidden cream: just honest, plant-based ingredients doing exactly what they're supposed to do. The double rise is what makes this focaccia so light and bubbly, and the dimpling step before baking is genuinely satisfying — press those fingers all the way down and don't be shy about it. Fresh rosemary and flaky sea salt scattered over the top give every bite that classic herby, savory finish that makes it nearly impossible to stop at one slice. It's the kind of bread that works just as well torn apart at the dinner table as it does layered into a sandwich the next day. Whether you're cooking for someone with dairy sensitivities or just want a foolproof homemade loaf, this one earns a permanent spot in your rotation.
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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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