Ginger Free Classic Focaccia

Total time2 hr 45 min

Prep time20 min

Cook time25 min

4.9

(14)

Few breads are as satisfying to pull from the oven as a properly made focaccia — golden on top, crisp on the bottom, and pillowy all the way through. This version keeps things beautifully simple, relying on olive oil, fresh rosemary, and flaky sea salt to deliver big flavor without any unnecessary additions. For anyone avoiding ginger, that simplicity is genuinely reassuring — there's no spice blend hiding in the dough, no flavored oil with a mystery ingredient list, just clean pantry staples you can verify at a glance. The double-rise method is what makes the texture so irresistible, giving the dough time to develop those signature airy pockets before you press in the dimples. Speaking of dimples — don't be shy with your fingertips. Pressing all the way down to the pan is what creates those little pools of olive oil that make every bite so rich and satisfying. Serve it warm alongside soup, tear it apart at the table with friends, or layer it into a sandwich the next day when it's somehow even better.

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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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