Almond Free Focaccia with Tomatoes and Olives
Pillowy, golden, and loaded with jammy cherry tomatoes, briny Kalamata olives, and fragrant rosemary, this focaccia is the kind of bread that disappears the moment it hits the table. The dough comes together with just flour, yeast, water, and a generous pour of extra-virgin olive oil — nothing more, nothing less. That simplicity is exactly what makes it so satisfying to bake, and it means there's zero guesswork about hidden tree nuts sneaking in through specialty flours or store-bought blends. The double rise builds an airy, open crumb, while the well-oiled pan gives the bottom that irresistible crispy edge that pulls away cleanly from the sides. Pressing the toppings directly into the dimples before baking lets the tomatoes soften and caramelize right into the dough, so every bite has a little burst of flavor. Flaky sea salt scattered over the top ties everything together with a satisfying crunch. Serve it warm alongside a big salad, tear it into hunks for a dinner party spread, or honestly just eat it straight from the pan — no judgment here.
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Learn more →Ingredients
8 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 ½ cups warm water (about 110°f / 43°c)
- 1 tsp granulated sugar
- 3 cups all-purpose flour
- 1 ½ tsp kosher salt
- 5 tbsp extra-virgin olive oil, divided
For the topping
- 1 cup cherry tomatoes, halved
- ½ cup pitted kalamata olives, halved
- 3 sprigs fresh rosemary
- ½ tsp flaky sea salt
Instructions
- 1
In a small bowl, combine the warm water, sugar, and yeast. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
- 2
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.
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