Pecan 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 focaccia fresh from the oven — crispy on the outside, pillowy and chewy within, and fragrant with rosemary and good olive oil. The ingredient list here is refreshingly short: flour, yeast, water, salt, and a generous pour of extra-virgin olive oil do all the heavy lifting, with flaky sea salt and fresh rosemary finishing things off beautifully. For anyone navigating nut allergies, this kind of recipe is a genuine relief — no specialty flours, no nut-based oils, no garnishes that sneak in unexpected tree nuts the way so many artisan breads and bakery loaves can. Every component is straightforward and easy to verify, so you can bake with real confidence. The double-rise method is what gives this loaf its signature airy crumb, and the olive-oil-coated pan ensures those edges turn irresistibly crisp without any fuss. Press those dimples in deep, don't be shy with the salt, and pull it from the oven when the top is a deep, burnished gold. Tear it warm alongside soup, pile it with toppings, or honestly just eat it standing over the pan — no judgment here.

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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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