Nitrate & Nitrite Free Classic Focaccia
Thick, golden, and pooled with good olive oil, this focaccia is the kind of bread that makes people reach for a second piece before the first one is even finished. The dough is intentionally wet and slack, which is exactly what gives the crumb that open, airy texture and those satisfying deep dimples on top. A generous drizzle of extra-virgin olive oil, fresh rosemary, and flaky sea salt are all it takes to finish it — no cured meats, no processed toppings, nothing that sneaks in unwanted additives. For anyone navigating a diet that avoids preserved or cured ingredients, this recipe is a natural fit because every single component is a whole, unprocessed pantry staple. The two-rise method takes a little patience, but the payoff is a loaf with crispy edges, a tender interior, and that deep golden crust that looks like it came straight out of a bakery. Serve it warm alongside soup, tear it into hunks for a dinner spread, or just eat it plain — it honestly needs nothing else.
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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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