Black Pepper Free Focaccia with Tomatoes and Olives
Focaccia is one of those breads that feels impossibly impressive but is genuinely forgiving to make at home, and this version is no exception. The dough comes together with just flour, yeast, kosher salt, and a generous pour of extra-virgin olive oil — no black pepper anywhere in sight, so you can dig in without a second thought. Those deep, oily dimples are the whole point, and pressing the cherry tomatoes cut-side down into them means the juices caramelize right into the bread as it bakes. Kalamata olives add a briny, savory punch, while fresh rosemary and flaky sea salt finish everything off with serious Mediterranean flair. The double rise gives the interior that signature airy, pillowy chew, and the bottom crisps up beautifully from the olive oil coating the pan. Pull it out of the oven when the top is deep golden and the edges have pulled away from the sides — then try to wait the full ten minutes before tearing into it.
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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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