Nightshade Free Classic Focaccia
Focaccia is one of those breads that feels almost impossibly good for how simple it is — golden and crisp on the outside, pillowy and tender within, with a richness that comes entirely from generous pours of olive oil. This version keeps things beautifully clean: just flour, yeast, water, salt, olive oil, and fresh rosemary for the topping. For anyone avoiding nightshades, focaccia can actually be a tricky order at bakeries and restaurants, where toppings like tomato sauce, roasted peppers, or sun-dried tomatoes are practically the default. Here, the topping is nothing but fragrant rosemary and flaky sea salt pressed into those signature dimples — no hidden produce to second-guess. The double rise is what gives this loaf its airy, open crumb, and the olive-oil-coated pan creates that irresistible crispy bottom crust you'll want to tear into immediately. It's the kind of bread that makes a simple bowl of soup feel like a full occasion, and it's just as good the next morning torn into pieces and eaten plain.
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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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