Nutmeg Free Classic Focaccia

Total time2 hr 45 min

Prep time20 min

Cook time25 min

4.9

(14)

Few baked goods hit the table with as much drama as a golden, dimpled sheet of focaccia fresh from the oven. The crust crackles at the edges, the crumb is open and pillowy, and the whole thing is perfumed with fruity olive oil and fragrant rosemary — it's the kind of bread that disappears before it fully cools. Because this recipe is built entirely around pantry staples and fresh herbs, there's no need to scan a label or second-guess a spice blend; what you see in the ingredient list is exactly what goes into the bread. The two-rise method is the real secret here — a longer first proof develops flavor, and the second rest in the oiled pan gives the dough that signature airy bounce before it ever hits the oven. Pressing the dimples all the way down to the pan isn't just satisfying — it creates little pools of olive oil that keep every bite moist and rich. Flaky sea salt scattered over the top right before baking adds a gentle crunch that makes the whole loaf feel bakery-worthy. Serve it warm alongside soup, tear it into hunks for a cheese board, or just eat it plain standing over the pan — no judgment.

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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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