Capsaicin Free Classic Focaccia
Fluffy, golden, and fragrant with rosemary, this focaccia is the kind of bread that disappears from the cutting board before it has a chance to cool. The dough comes together with just flour, yeast, water, and a generous pour of olive oil — no spicy ingredients, no hidden heat, just pure, crowd-pleasing flavor. For anyone avoiding capsaicin, bread can be a surprisingly tricky category, since many store-bought flatbreads and focaccias sneak in chili flakes or seasoned oils. This recipe keeps things beautifully simple: the only seasonings are kosher salt, flaky sea salt, and fresh rosemary, so every bite is warm and savory without a trace of heat. The double rise is what makes the texture so irresistible — an open, airy crumb with a crisp, olive-oil-kissed crust that crackles when you tear into it. Pressing those deep dimples into the dough before baking isn't just satisfying; it's what holds the rosemary and pools of olive oil in place for that signature focaccia look. Serve it alongside soup, pile it with toppings, or eat it straight off the rack — it earns its place at any table.
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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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