Cashew 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 makes people hover around the kitchen waiting for it to cool. The dough comes together with just flour, yeast, salt, and a generous pour of extra-virgin olive oil — no nuts, no nut-derived ingredients, nothing that would raise a red flag for anyone avoiding cashews or tree nuts in general. That olive oil does serious heavy lifting here, coating the pan, enriching the dough, and creating those irresistibly crisp, lacy edges as it bakes. The double rise is what gives the interior that open, airy crumb, while the deep dimpling locks the toppings right into the surface so every bite has a little of everything. Baking it in a 9×13 pan means you get beautifully thick slabs that are sturdy enough to serve alongside soup, pile with toppings, or eat completely plain straight from the rack. It's the kind of recipe that looks impressive but asks very little of you — just some patience and a well-oiled pan.

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