Artificial Flavors Free Classic Focaccia
There is something deeply satisfying about pulling a golden, dimpled slab of focaccia out of the oven, and this recipe delivers that bakery-level result with nothing but honest, straightforward pantry staples. Every ingredient here is exactly what it sounds like — flour, yeast, olive oil, salt — so you never have to squint at a label wondering what's hiding behind a vague "natural flavoring" or artificial additive. The dough comes together with a simple stir, rises twice for that signature airy, chewy crumb, and gets finished with fresh rosemary and flaky sea salt for a topping that's as clean as it is fragrant. That generous pour of extra-virgin olive oil is the real hero, crisping the bottom and edges into something almost irresistibly crunchy while keeping the interior pillowy soft. Pressing the dimples in with confident fingertips is genuinely one of the most satisfying steps in all of bread baking — don't be shy about it. Serve it warm alongside soup, tear it into hunks for a dinner spread, or just eat it straight off the rack with a little more olive oil for dipping.
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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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