Hazelnut Free Classic Focaccia
Few baked goods hit the way a golden, dimpled slab of focaccia does — crispy on the outside, pillowy and tender within, and perfumed with fresh rosemary and good olive oil. The entire recipe leans on a short pantry list of flour, yeast, salt, and olive oil, so there's no hunting labels or second-guessing what's hiding in a store-bought loaf. That simplicity is exactly what makes it so reliable for anyone navigating tree nut allergies — every ingredient here is straightforward and easy to verify. The dough comes together with a quick stir, rises twice for that signature airy crumb, and gets finished with a generous drizzle of extra-virgin olive oil before those satisfying deep dimples go in. Flaky sea salt and chopped rosemary scattered over the top give it a rustic, bakery-worthy finish that looks far more impressive than the effort involved. Serve it warm alongside soup, tear it apart at the dinner table, or use thick slices as the base for an outrageously good sandwich — it holds up beautifully either way.
About FigFig 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!