Eggless Classic Focaccia

Total time2 hr 45 min

Prep time20 min

Cook time25 min

4.9

(14)

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 whole thing comes together with pantry staples — flour, instant yeast, olive oil, and a little sugar — so there's nothing complicated standing between you and a seriously satisfying bake. Because traditional focaccia is naturally built without eggs, this recipe doesn't require any substitutions or workarounds; it's just the real deal, exactly as it should be. The double rise is what gives the dough its signature lightness, and that second proof before baking is worth every minute of patience. Dimpling the dough with your fingertips before it goes into the oven isn't just fun — it creates those iconic little pools that catch the olive oil and rosemary, crisping up beautifully at 425°F. Flaky sea salt scattered over the top right before baking adds a satisfying crunch that makes every bite feel a little luxurious. Serve it warm alongside soup, tear it apart at the table, or eat a corner piece standing over the pan — no judgment here.

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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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