Pregnancy Friendly Classic Focaccia

Total time2 hr 45 min

Prep time20 min

Cook time25 min

4.9

(14)

There is something deeply satisfying about pulling a golden, dimpled slab of focaccia out of the oven, and this classic version delivers that bakery-worthy result with a straightforward process and a short list of wholesome ingredients. The dough comes together with flour, instant yeast, water, and a generous pour of extra-virgin olive oil, then gets topped with fragrant fresh rosemary and flaky sea salt — nothing hidden, nothing questionable, just real food you can feel good about. During pregnancy, knowing exactly what went into your bread matters, and baking it yourself means you control every single ingredient from start to finish. The double rise gives the dough incredible lightness and that signature airy crumb, while the olive oil creates a crisp, almost fried bottom crust that is genuinely hard to resist. Pressing those deep dimples into the puffy dough before baking is one of the most satisfying steps in any bread recipe, and the payoff — a deeply golden, fragrant loaf — is absolutely worth the wait. Serve it warm alongside a bowl of soup, tear it into chunks for dipping, or enjoy a thick slice on its own with a little extra olive oil on the side.

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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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