Brazil Nut Free Focaccia with Tomatoes and Olives
Thick, golden, and loaded with jammy cherry tomatoes, briny Kalamata olives, and fragrant rosemary, this focaccia is the kind of bread that makes people hover around the cutting board before it even has a chance to cool. The dough comes together with just flour, yeast, water, and a generous pour of extra-virgin olive oil — no specialty ingredients, no hidden additives, and absolutely nothing to second-guess if you're navigating tree nut concerns at the grocery store. Because everything is made from scratch in your own kitchen, you stay in complete control of what goes into the pan. The two-rise method is what gives this loaf its signature pillowy interior and deeply dimpled, crispy-edged crust — it takes a little patience, but the hands-on time is minimal. Pressing the tomatoes and olives cut-side down into those dimples means they sink into the dough as it bakes, turning soft and almost caramelized by the time the top goes golden brown. A final scatter of flaky sea salt ties everything together and makes each slice taste like something you'd pay too much for at a bakery. Serve it warm alongside soup, tear it apart at a dinner party, 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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