Pistachio Free Classic Focaccia

Total time2 hr 45 min

Prep time20 min

Cook time25 min

4.9

(14)

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 olive oil and fresh rosemary. This is a genuinely approachable bake that relies on pantry staples: flour, yeast, salt, and a generous pour of good extra-virgin olive oil. The dough is intentionally wet and sticky, which is exactly what gives the finished loaf its open, airy crumb, so don't be tempted to add more flour. Two rises build flavor and structure, and that final step of pressing your fingertips all the way down to the pan is both deeply satisfying and essential for those signature dimples that catch pools of oil and flaky sea salt. Because every ingredient here is straightforward and whole, there's no need to scan labels for hidden nut-based oils or worry about cross-contact from specialty toppings — it's clean and simple by design. Serve it warm alongside soups and salads, tear it into hunks for a dinner party, or eat it plain straight off the rack. Once you've made focaccia at home, the store-bought version will never quite measure up.

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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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