Mustard Free Classic Focaccia
Thick, golden, and impossibly pillowy, this focaccia is the kind of bread that makes people hover near the kitchen waiting for it to cool. The dough comes together with just flour, yeast, water, and a generous pour of extra-virgin olive oil — nothing hidden, nothing complicated, and absolutely no mustard in sight. That matters more than it sounds, because mustard shows up in a surprising number of store-bought breads and seasoning blends, often tucked quietly into ingredient lists. Here, every component is straightforward and easy to verify, so you can bake with total confidence. The double rise gives the interior that signature airy, open crumb, while the dimpled top catches pools of olive oil that crisp up beautifully in a hot oven. Fresh rosemary and flaky sea salt finish it off with an herby, savory punch that makes each slice feel genuinely special. Serve it warm alongside soup, tear it apart at the table, or just eat it standing over the pan — no judgment.
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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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