Seed Oil 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 fresh rosemary. The entire recipe relies on extra-virgin olive oil as its only fat, which means there are no hidden canola, soybean, or vegetable oils lurking anywhere in the dough or the pan. That makes this a genuinely clean bake for anyone avoiding industrially processed seed oils, with no substitutions or workarounds required. The generous pour of olive oil at every stage — into the dough, coating the pan, and drizzled over the top — is exactly what gives focaccia its signature richness and that irresistible crackle on the crust. A sprinkle of flaky sea salt and roughly chopped rosemary finish things off simply and beautifully. This is the kind of bread that disappears fast alongside a bowl of soup, torn up for dipping, or eaten plain and still warm from the rack.

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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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