Citrus Free Classic Focaccia
Thick, golden, and pooled with good olive oil, this focaccia is the kind of bread that makes a whole kitchen smell incredible. The dough is intentionally wet and loose, which is what gives the finished loaf its signature airy crumb and those satisfying, crispy-edged dimples. Rosemary and flaky sea salt on top keep things beautifully simple — no citrus juice, no zest, no hidden citrus-derived additives anywhere in the ingredient list. That matters more than you might think, since plenty of bread recipes sneak in lemon for flavor or use citric acid as a preservative. Here, every ingredient is straightforward: flour, yeast, water, olive oil, and a handful of aromatics. The two-rise method takes a little patience, but the hands-on time is minimal and the payoff — a slab of deeply golden focaccia that pulls apart in soft, chewy sheets — is absolutely worth it. Serve it warm alongside soup, tear it into a salad, or just eat it plain off the rack.
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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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