Thick, golden, and dimpled all over with juicy tomatoes and briny Kalamata olives, this focaccia is the kind of bread that disappears fast the moment it hits the table. The dough comes together with just flour, yeast, water, and a generous pour of olive oil — no whole grains, seeds, or high-nickel additions that can make homemade bread tricky for anyone managing nickel sensitivity. Fresh rosemary and flaky sea salt finish the top, keeping the flavor bold without reaching for any problematic pantry staples. The double rise is what gives this loaf its signature airy, pillowy crumb, and the hot oven crisps the bottom and edges to a satisfying crunch. Store-bought focaccia and artisan breads often sneak in ingredients that aren't always clearly labeled, so baking your own means you stay in complete control of every component. Press the toppings right into those deep dimples and watch them roast into something almost caramelized and irresistible. Serve it warm alongside a simple salad or tear it apart as an appetizer — either way, it earns its place at the center of the table.
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 →8 servings
In a small bowl, combine the warm water, sugar, and yeast. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
In a large mixing bowl, whisk together the flour and kosher salt. Pour in the yeast mixture and 3 tbsp of the olive oil. Stir with a wooden spoon or flexible spatula until a shaggy, sticky dough forms with no dry flour remaining.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
