MSG Free Classic Focaccia
There is something deeply satisfying about pulling a golden, dimpled slab of focaccia out of the oven, and this classic version delivers that bakery-level result with a short list of pantry staples. The dough comes together with flour, instant yeast, water, sugar, kosher salt, and a generous pour of extra-virgin olive oil — nothing more, nothing less. That simplicity is exactly what makes it such a reliable choice when you need to avoid hidden additives, because every single ingredient is straightforward and easy to verify. Two rises give the bread its signature airy, open crumb, while the olive oil pooling in the pan creates those irresistibly crisp, almost-fried edges. Fresh rosemary and flaky sea salt pressed into the dimples right before baking fill your kitchen with an aroma that is genuinely hard to resist. Slice it thick for dipping, serve it alongside soup, or just tear into it warm — it holds up beautifully any way you cut it.
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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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