Citric Acid Free Classic Focaccia

Total time2 hr 45 min

Prep time20 min

Cook time25 min

4.9

(14)

Thick, golden, and pooled with good olive oil, this focaccia is the kind of bread that makes people hover around the cutting board before it even has a chance to cool. The open crumb is airy and tender, the crust has just the right chew, and those dimples catch every bit of rosemary and flaky salt so each bite is deeply savory. For anyone avoiding citric acid, bread can be a minefield — commercial loaves and even some store-bought doughs sneak in preservatives and additives that don't belong on a clean ingredient list. This recipe keeps things beautifully simple: flour, water, yeast, sugar, salt, and a generous pour of extra-virgin olive oil. There's no vinegar, no lemon, no hidden acids — just honest pantry staples doing exactly what they're supposed to do. The two-rise method is what gives the dough its signature puff and that satisfying jiggle before it goes into a hot oven, and the result is a focaccia with real depth of flavor that tastes like it came from a proper bakery. Tear it into rough pieces while it's still warm, or slice it cleanly once it's rested — either way, it disappears fast.

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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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