Few breads are as satisfying to pull from the oven as a golden, dimpled focaccia — crispy on the outside, pillowy and tender within, and fragrant with rosemary and good olive oil. The entire recipe is built on all-purpose flour, which means there is absolutely no rye or rye-adjacent grain anywhere in the mix, making it a genuinely worry-free bake for anyone avoiding that ingredient. The dough itself is wonderfully forgiving — wetter than a typical bread dough, which is exactly what gives focaccia its signature open, airy crumb. Two rises build real depth of flavor, and the generous olive oil at every stage creates that irresistible crispy-edged bottom that makes people hover around the pan before it even cools. Flaky sea salt and fresh rosemary scattered over the top before baking keep things simple but seriously impressive. Serve it alongside soup, tear it apart for a dinner spread, or eat it straight off the rack with nothing at all — it holds up beautifully every way.
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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.
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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