Lupin Free Classic Focaccia
Focaccia is one of those breads that looks impressive but is genuinely forgiving to make, and this classic version delivers a deeply golden, olive-oil-rich loaf with crispy edges and a pillowy, airy interior. The dimpled surface catches pools of extra-virgin olive oil, and the combination of fresh rosemary and flaky sea salt on top makes every bite smell and taste like a proper Italian bakery. For anyone navigating lupin restrictions, this recipe is a clean and straightforward win — it relies on plain all-purpose flour with zero legume-based flour alternatives, so there's no need to scrutinize the ingredient list for hidden additives. Lupin flour has quietly made its way into many commercial breads and flatbreads as a protein booster, which makes baking your own the smartest move. The dough comes together with just yeast, water, sugar, flour, salt, and olive oil — nothing obscure, nothing to second-guess. A second proof in the pan is what gives this focaccia its signature jiggle and lift before it hits the oven, so don't rush that step. Slice it thick alongside soups and salads, or tear it apart warm straight from the pan — either way, it disappears fast.
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!