Sesame Free Classic Focaccia
Focaccia is one of those breads that looks impressive but is genuinely forgiving to make, and this classic version delivers a deeply golden, dimpled loaf with a crisp exterior and a pillowy, airy crumb. The whole thing comes together with pantry staples — flour, instant yeast, and plenty of good olive oil — so there's no hunting down specialty ingredients or second-guessing labels. For anyone navigating sesame sensitivities, this recipe is a clean win: no tahini, no sesame oil, no seeds hiding in the topping or the dough itself. The double rise is what gives the bread its signature chew and lift, and the generous olive oil coating on the pan creates that irresistible crispy bottom that makes focaccia so addictive. Fresh rosemary and flaky sea salt on top keep things simple but aromatic, filling your kitchen with a scent that's hard to compete with. Serve it warm alongside soup, tear it into chunks for a cheese board, or just eat it straight off the rack — it honestly doesn't need anything else.
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Learn more →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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