High Fructose Corn Syrup Free Classic Focaccia
Focaccia is one of those breads that looks impressive but is genuinely forgiving to make, and this version delivers a deeply golden, dimpled loaf with crispy edges, a pillowy interior, and the irresistible fragrance of fresh rosemary. Every ingredient here is straightforward and clean — flour, olive oil, yeast, salt, and a touch of sugar — so there's no need to scrutinize a label or worry about sneaky sweeteners hiding in a store-bought loaf. High fructose corn syrup has a way of turning up in packaged breads where you'd least expect it, but when you bake from scratch with pantry staples like these, you stay completely in control. The dough is intentionally wet and sticky, which is exactly what gives focaccia that signature open, airy crumb — don't be tempted to add more flour. Two rises build flavor and structure, and the generous olive oil coating the pan creates a lightly fried bottom crust that is honestly one of the best parts. Press those dimples in confidently, scatter the rosemary, hit it with flaky salt, and let the oven do the rest. Slice it warm alongside soup, pile it with toppings, or just tear off a piece straight from the pan — it disappears fast either way.
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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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