Honey 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 the outside, pillowy and chewy within, and fragrant with good olive oil and fresh rosemary. The entire recipe relies on pantry staples and a couple of slow rises, which means the flavor develops naturally without any sweeteners beyond a single teaspoon of granulated sugar to wake up the yeast. That makes it a genuinely straightforward choice for anyone avoiding honey, since so many artisan breads and store-bought flatbreads sneak it in for color or sweetness. Here, olive oil does all the heavy lifting — coating the dough, crisping the bottom, and giving the crust that signature richness. The dimpling step is oddly therapeutic, and it's also what creates those iconic little pools of oil that keep every bite moist. Flaky sea salt and chopped rosemary scattered over the top before baking are all the finishing touches this loaf needs. Serve it warm alongside soup, tear it into chunks for a dinner spread, or eat it straight off the rack — no judgment.

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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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