Fructose 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 has the kind of crispy-edged, pillowy-centered texture that makes it nearly impossible to stop at one piece. The ingredient list is refreshingly short — flour, yeast, olive oil, rosemary, and salt — which is exactly what makes it such a reliable choice when you're navigating fructose sensitivity. Many breads and flatbreads sneak in honey, high-fructose corn syrup, or fruit-based sweeteners, but this dough uses just a small amount of granulated sugar to activate the yeast, keeping the overall fructose load minimal. The double rise is the real secret here: the first hour builds structure and flavor, and the second proof gives you that signature airy bounce before the dimpling even begins. Pressing those deep wells into the dough isn't just satisfying — it creates little pockets that catch the rosemary and flaky salt so every bite is properly seasoned. Baked at a high heat until the top turns a deep, crackling gold, this is the kind of bread that fills your kitchen with an aroma that makes everyone wander in from the other room. Serve it warm alongside soup, tear it into hunks for dipping, or just eat it straight off the rack — no occasion required.

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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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