Seeds 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 a handful of pantry staples and very little fuss. The dough is intentionally wet and sticky, which is exactly what gives you that signature open, airy crumb and those satisfying deep dimples on top. A generous pour of extra-virgin olive oil at every stage keeps the texture rich and the crust beautifully golden, while fresh rosemary and flaky sea salt on top make the whole kitchen smell incredible as it bakes. For anyone navigating a seeds-free diet, focaccia can be a minefield at bakeries and grocery stores — sesame, poppy, and sunflower seeds show up on flatbreads constantly, often without obvious labeling. This version keeps the topping clean and simple: just rosemary, flaky salt, and olive oil, so there's nothing to pick around or second-guess. Every ingredient in the dough is equally straightforward, with no hidden seed oils or seed-based additives to worry about. The two-rise method is worth every minute of patience — the first hour builds flavor and structure, and the second proof gives the dough that pillowy, jiggly quality that tells you it's ready for the oven. Pull it when the top is a deep, confident golden brown and the edges have just started to pull away from the pan, then let it rest before you slice in. It's genuinely hard to stop at one piece.

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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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