Macadamia 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, and this classic version delivers that bakery-worthy result with nothing more than pantry staples. The dough comes together with flour, instant yeast, kosher salt, and a generous pour of extra-virgin olive oil, which is really the star here — it creates that signature crispy, almost-fried bottom crust and a pillowy, airy interior. A double rise gives the dough time to develop real flavor and texture, so patience is the only special skill required. Once you press those deep dimples in and scatter fresh rosemary and flaky sea salt across the top, the whole kitchen starts to smell incredible before it even hits the oven. The ingredient list is completely free of tree nuts of any kind, so there's no need to scrutinize labels or worry about what might be hiding in a store-bought loaf. Serve it warm alongside soups and salads, tear it apart at the dinner table, or use thick slices as the base for an outrageously good sandwich — this focaccia earns a permanent spot in the rotation.

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!