Shellfish Free Classic Focaccia

Total time2 hr 45 min

Prep time20 min

Cook time25 min

4.9

(14)

Few baked goods are as satisfying to pull from the oven as a pan of golden, dimpled focaccia — crispy on the outside, pillowy and chewy within, and fragrant with fresh rosemary and good olive oil. The dough comes together with just flour, yeast, water, salt, and olive oil, so every ingredient is completely transparent and easy to verify. That simplicity is genuinely reassuring when you're cooking for anyone who needs to avoid shellfish, since there's zero ambiguity about what went into the pan. The double rise is what gives this bread its signature airy crumb — patience here pays off in a loaf that practically bounces when you shake the pan. Pressing those deep dimples with all ten fingers before baking isn't just fun; it creates little pools of olive oil that keep the surface moist and help the flaky sea salt and rosemary stick beautifully. The result is a thick, golden slab that works as a side for soups and salads, a base for sandwiches, or honestly just torn apart and eaten warm on its own.

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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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