Turkey 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, olive-oil-rich loaf with crispy edges and a pillowy, airy interior. The dimpled surface catches pools of extra-virgin olive oil, and the combination of fresh rosemary and flaky sea salt on top makes every bite taste like something from a good Italian bakery. There is no meat, poultry, or animal-derived protein anywhere in this recipe — just flour, yeast, olive oil, and a handful of pantry staples — so it fits naturally into a lifestyle that avoids turkey and other poultry without any substitutions required. The two-rise method is what gives the crumb its open, chewy texture, so it is worth being patient with both proofing stages. Pressing the dimples in confidently right before baking is the move that makes this look and taste like the real thing. Serve it warm alongside soups, tear it into hunks for dipping, or use thick slices as the base for a seriously good sandwich.
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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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