Carrageenan Free Classic Focaccia

Total time2 hr 45 min

Prep time20 min

Cook time25 min

4.9

(14)

Few breads are as satisfying to pull from the oven as a golden, dimpled focaccia — crispy on the outside, pillowy and tender within, and fragrant with rosemary and good olive oil. This version keeps things beautifully simple: just flour, yeast, water, salt, and plenty of extra-virgin olive oil, with no additives or stabilizers hiding anywhere in the ingredient list. That matters more than you might think, because carrageenan has a way of sneaking into processed breads and store-bought doughs under names that don't exactly jump off the label. Making focaccia from scratch sidesteps all of that entirely, and the process is genuinely forgiving — the dough is sticky and loose by design, so don't be alarmed when it looks wetter than a typical bread dough. Two rises build up an open, airy crumb, and pressing those deep dimples into the surface right before baking is one of the most satisfying steps in home bread-making. A shower of flaky sea salt and fresh rosemary on top takes it from simple to seriously impressive. Serve it warm alongside soup, tear it into chunks for a cheese board, or just eat it straight off the rack — no judgment here.

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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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