Chestnut 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 bake that disappears fast the moment it hits the table. The dough comes together with just flour, yeast, water, and a generous pour of extra-virgin olive oil — straightforward pantry staples with zero hidden surprises. That olive oil does serious work here, coating the pan, enriching the dough, and crisping the underside into something almost cracker-like while the interior stays soft and airy. For anyone navigating a chestnut allergy or sensitivity, this recipe is naturally free of the ingredient without any substitutions or workarounds needed — every component is exactly what it says it is. The two-rise method and deep dimpling technique are what give this focaccia its signature texture, so don't rush those steps. A sprinkle of flaky sea salt over the top right before baking pulls all the savory flavors together beautifully. Serve it warm alongside soup, tear it into hunks for a crowd, or just eat a corner straight from the pan — no judgment.
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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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