Chicken 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. Every ingredient here is completely plant-based and naturally free from poultry, so there's no label-scanning or substitution stress — just straightforward, satisfying bread. The generous amount of extra-virgin olive oil is what gives this loaf its signature crispy-bottomed, tender-crumbed texture, and the dimpling technique ensures all those toppings nestle right in rather than rolling off. A two-stage rise builds real depth of flavor without requiring any special equipment or advanced skills. Once it comes out of the oven deep golden and pulling away from the pan edges, the hardest part is waiting the full ten minutes before cutting in. Serve it as a shareable appetizer, a side for soup, or honestly just torn into chunks straight from the pan — it holds up beautifully either way.
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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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