Soy 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 tender within, and fragrant with fresh rosemary and good olive oil. The ingredient list here is refreshingly short and entirely straightforward: flour, yeast, water, salt, and plenty of extra-virgin olive oil, with no hidden additives or processed ingredients that might sneak in unwanted allergens. For anyone navigating a soy-free lifestyle, that simplicity is a genuine relief, since many store-bought flatbreads and bakery items rely on soy-based emulsifiers or oils to achieve their texture. This recipe gets its incredible chew and open crumb purely from a wet, slow-risen dough and two generous rounds of proofing — no shortcuts, no substitutes needed. The double dimpling technique locks in those signature craters that pool with olive oil and hold every flake of sea salt in place. It's the kind of bread that disappears fast straight from the pan, but it also makes extraordinary sandwiches or a stunning side for soups and salads.

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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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