Peanut Free Classic Focaccia
Few breads are as satisfying to pull from the oven as a golden, dimpled slab of focaccia — crispy on the outside, pillowy and tender within, and fragrant with rosemary and good olive oil. The ingredient list here is refreshingly short and straightforward: flour, yeast, water, salt, and olive oil form the dough, with fresh rosemary and flaky sea salt finishing things off on top. There are no nuts, nut oils, or nut-derived ingredients anywhere in this recipe, so you can bake and share it with confidence without scanning labels or worrying about hidden cross-contact from store-bought alternatives. The two-rise method is what gives this focaccia its incredible open, airy crumb — patience during those rest periods pays off in a big way. Pressing the dimples deep with all ten fingers before baking isn't just fun; it creates those signature pockets that catch the olive oil and keep every bite moist and flavorful. Serve it warm alongside soups and salads, tear it apart as an appetizer, or use thick slices as the base for a seriously good sandwich.
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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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