Nickel Allergy Friendly Classic Focaccia
Thick, golden, and pooled with good olive oil, this focaccia is the kind of bread that makes people hover around the cutting board before it even has a chance to cool. The dimpled surface catches every bit of fragrant rosemary and flaky sea salt, giving you that perfect crispy-edged, pillowy-centered bite that bakery loaves rarely deliver at home. For anyone managing a nickel sensitivity, bread can be a minefield — whole grains, seeds, and nuts are common culprits, but this recipe leans on all-purpose flour, which is naturally lower in nickel than whole wheat or multigrain alternatives. The ingredient list is refreshingly short: yeast, water, sugar, flour, salt, and plenty of olive oil, with fresh rosemary and flaky sea salt to finish — nothing hidden, nothing processed. A two-rise method builds real flavor and that signature airy crumb without any complicated techniques or specialty equipment. Press those dimples in confidently, don't rush the second proof, and you'll pull a deeply bronzed slab from the oven that looks genuinely impressive. Tear it warm alongside soup, use it as the base for a sandwich, or honestly just eat it straight from the pan — no judgment here.
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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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