Turmeric Free Classic Focaccia
Few breads are as satisfying to pull from the oven as a golden, dimpled focaccia, and this classic version delivers exactly the pillowy interior and crispy, olive-oil-rich crust you're hoping for. The ingredient list is refreshingly short — just flour, yeast, water, salt, and good olive oil for the dough, finished with fresh rosemary and flaky sea salt on top. For anyone avoiding turmeric, this recipe is a natural fit because there's nothing hidden in the mix; every ingredient is straightforward and easy to verify at a glance. The double rise is what makes the texture so special, giving the dough time to develop real flavor and that signature airy chew before it ever hits the oven. Pressing the dimples in with all ten fingers right before baking isn't just fun — it traps pools of olive oil that crisp up beautifully as it bakes. Serve it warm alongside soup, tear it into chunks for a dinner spread, or just eat it straight off the rack with a little extra drizzle. Once you see how simple the process is, this will become your go-to bread for any occasion.
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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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