Cinnamon Free Classic Focaccia
Golden, dimpled, and fragrant with fresh rosemary, this focaccia is the kind of bread that disappears fast — whether you're tearing into it straight from the pan or using it as the base for an epic sandwich. The dough comes together with just flour, yeast, water, salt, and a generous pour of extra-virgin olive oil, so every ingredient is completely transparent and easy to verify. That matters a lot when you're navigating a spice sensitivity, since many store-bought breads and bakery loaves sneak in unexpected seasonings that can be hard to track down on a label. Here, the only flavoring is fresh rosemary and flaky sea salt on top — bold, herby, and completely safe for anyone avoiding cinnamon. The double rise and signature dimpling technique are what give this loaf its irresistible chewy-yet-airy crumb and those gorgeous crispy edges. It's a satisfying bake that feels impressive without requiring any special equipment or hard-to-find ingredients.
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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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