Legume Free Classic Focaccia
Focaccia is one of those breads that feels fancy but is genuinely forgiving to make, and this classic version delivers a golden, crispy-edged loaf with a pillowy, airy interior that's hard to stop pulling apart. The dough comes together with just flour, yeast, water, salt, and a generous pour of extra-virgin olive oil — nothing hidden, nothing complicated, and absolutely nothing derived from legumes. That matters more than you might think, since many store-bought flatbreads and artisan loaves sneak in soy flour, chickpea flour, or bean-based emulsifiers to improve texture or extend shelf life. Here, the olive oil does all the heavy lifting, giving the crumb its signature richness and the crust that satisfying crunch. A double rise builds real depth of flavor, and the dimpling step before baking is genuinely satisfying — press confidently and those little wells will cradle pools of oil and rosemary as it bakes. Flaky sea salt scattered over the top right before it goes into the oven takes the whole thing over the edge. Serve it warm alongside soup, tear it into chunks for a cheese board, or honestly just eat it straight off the rack.
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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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