Mushroom 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 golden, dimpled slab of focaccia — crispy on the outside, pillowy and chewy within, and fragrant with olive oil and fresh rosemary. This version keeps things beautifully simple, relying on pantry staples like flour, instant yeast, and good extra-virgin olive oil to build serious flavor without any fuss. For anyone navigating a mushroom-free diet, this recipe is a natural fit — there's nothing hiding in the ingredient list, no umami-boosting fungi tucked into a seasoning blend, just clean, honest bread. The double rise is what makes the texture so extraordinary: the dough gets airy and light before those iconic deep dimples are pressed in right before baking. A scatter of fresh rosemary and flaky sea salt on top is all the finishing it needs. Slice it thick for dipping, use it as a base for sandwiches, or just tear into it warm straight from the pan — it's the kind of bread that disappears fast.

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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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