Walnut Free Classic Focaccia
Few things in the kitchen are as satisfying as pulling a golden, dimpled slab of focaccia from the oven, and this classic version delivers that bakery-level 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 — that's it, no specialty ingredients and absolutely no nuts in sight. For anyone navigating walnut allergies, store-bought flatbreads and artisan loaves can be a minefield of shared equipment and vague labeling, so baking your own is genuinely the safest and most delicious solution. The double-rise method is the real secret here: the first hour builds flavor and structure, while the second proof creates that signature airy, pillowy crumb that makes focaccia so irresistible. A confident dimpling session with all ten fingers locks in those iconic craters, which pool with olive oil and cradle the fresh rosemary and flaky sea salt topping beautifully. The finished loaf bakes to a deep, crackling golden brown with edges that practically caramelize against the oiled pan. Serve it warm alongside soup, tear it apart for sandwiches, or honestly just eat it straight off the rack — no one will judge you.
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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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