Lactose 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, dimpled loaf with crispy edges and a pillowy, airy interior. The entire recipe is built on pantry staples — flour, instant yeast, and a generous pour of extra-virgin olive oil — with no butter, milk, or cheese anywhere in sight, making it naturally free of dairy without any substitutions required. That olive oil does serious heavy lifting here, coating the dough at every stage to create the signature richness and chew you'd expect from a great Italian bakery. Fresh rosemary and flaky sea salt on top keep things simple but aromatic, filling your kitchen with an herby, savory scent as it bakes. The two-rise method gives the dough plenty of time to develop flavor and structure, so even if you're new to bread baking, the result is reliably beautiful. Serve it warm alongside soup, tear it apart for a dinner spread, or use thick slices as the base for an outrageously good sandwich — it holds up to all of it.
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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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