Chestnut Free Classic Focaccia

Total time2 hr 45 min

Prep time20 min

Cook time25 min

4.9

(14)

Few breads are as satisfying to pull from the oven as a golden, dimpled focaccia — crispy on the outside, pillowy and chewy within, and fragrant with rosemary and good olive oil. The entire recipe is built on pantry staples like flour, instant yeast, and extra-virgin olive oil, so there's nothing hidden or unexpected lurking in the ingredient list. That simplicity is genuinely reassuring when you're navigating a nut allergy and scanning labels for sneaky additions — this one is entirely straightforward from start to finish. The double rise is what makes the texture so exceptional, giving the dough time to develop real depth of flavor before it ever hits the oven. Pressing those deep dimples into the proofed dough is oddly satisfying, and they do important work — pooling olive oil and catching flakes of sea salt in every bite. Serve it warm alongside soups and salads, tear it into chunks for a dinner party spread, or just eat it straight off the rack with nothing at all. Once you've made focaccia this good at home, the store-bought version simply won't cut it anymore.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!