Beef Free Focaccia with Tomatoes and Olives

Pillowy, golden, and loaded with bright cherry tomatoes, briny Kalamata olives, and fragrant rosemary, this focaccia is the kind of bake that makes a whole kitchen smell incredible. The dough comes together with just flour, yeast, water, and a generous pour of extra-virgin olive oil — no meat, no animal-based fats, nothing that could sneak in an unwanted ingredient. That olive oil does serious heavy lifting here, coating the pan, enriching the dough, and creating those irresistible crispy edges that make focaccia so satisfying to tear into. The double rise is what gives the bread its signature airy, dimpled texture, so don't rush it — the payoff is absolutely worth the wait. Pressing the tomatoes and olives cut-side down into the dough before baking means they sink in just enough to caramelize and meld with the bread rather than rolling off the top. A final scatter of flaky sea salt ties everything together with a little crunch in every bite. Serve it warm as an appetizer, alongside a big salad, or honestly just on its own — it needs nothing else.

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