BHA & BHT Free Classic Focaccia

Total time2 hr 45 min

Prep time20 min

Cook time25 min

4.9

(14)

Focaccia is one of those breads that feels like a treat every single time — golden and crisp on the outside, pillowy and tender within, with that unmistakable richness from good olive oil. This version keeps things beautifully simple: flour, yeast, water, salt, olive oil, and a handful of fresh rosemary on top. Every ingredient is clean and straightforward, which is exactly what you want when you're avoiding synthetic preservatives like BHA and BHT that sneak into so many packaged breads and baked goods. Store-bought focaccia and sandwich loaves are some of the worst offenders for those additives, so baking your own is genuinely the easiest workaround. The two-rise method here is what gives the bread its airy, open crumb — patience is the only special technique required. Those deep dimples pressed in before baking aren't just for looks; they catch little pools of olive oil and flaky sea salt that turn golden and slightly crispy in the oven. Slice it thick for dipping, use it as the base for a sandwich, or just eat it warm off the rack — no preservatives, no compromises.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!