Rice Free Classic Focaccia

Total time2 hr 45 min

Prep time20 min

Cook time25 min

4.9

(14)

Focaccia is one of those breads that feels impossibly impressive but comes together with just a handful of pantry staples — flour, olive oil, yeast, and a little patience. The dough is intentionally wet and sticky, which is exactly what gives this bread its signature open crumb and pillowy interior. Two rises build serious flavor and structure, and the generous pour of extra-virgin olive oil at every stage creates those irresistible crispy, golden edges. Pressing the dimples deep before baking lets the rosemary and flaky sea salt settle right into the surface, so every bite is fragrant and perfectly seasoned. For anyone navigating a rice-free lifestyle, this recipe is a natural fit — every single ingredient is straightforwardly grain-based without a trace of rice flour, rice starch, or any rice-derived filler that sometimes sneaks into commercial breads and baked goods. You're working with all-purpose flour from start to finish, so there's no guesswork about substitutions or hidden additives. Pull it from the oven when the top is a deep, burnished gold and the edges have just started to pull away from the pan, then give it at least ten minutes before you slice in — if you can wait that long.

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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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