Oats Free Classic Focaccia
Few breads are as satisfying to pull from the oven as a golden, dimpled focaccia — crispy on the outside, pillowy and chewy within, and fragrant with rosemary and good olive oil. The dough comes together with just flour, yeast, water, salt, and olive oil, so there is nothing hidden or unexpected in the ingredient list. For anyone navigating an oat-free lifestyle, that simplicity is genuinely refreshing — no oat flour blends, no rolled oat toppings, no ambiguous "multigrain" additions to second-guess. The double rise is what gives this loaf its incredible open crumb and airy texture, and the generous coating of extra-virgin olive oil at every stage creates that irresistible crispy bottom crust. Pressing the dimples deep with all ten fingers before baking is the move that makes this look bakery-worthy without any special equipment. Finished with flaky sea salt and fresh rosemary, it is stunning enough to serve alongside a dinner party spread but easy enough to make on a quiet weekend afternoon. Tear it into hunks while it is still warm — you will not regret it.
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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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