Citrus Free Focaccia with Tomatoes and Olives

Few things beat pulling a golden, dimpled slab of focaccia out of the oven, and this version loaded with juicy cherry tomatoes, briny Kalamata olives, and fragrant rosemary is genuinely hard to resist. The entire recipe is built from straightforward pantry staples — flour, yeast, olive oil, salt — with no citrus juice, zest, or citrus-derived ingredients anywhere in sight, making it a completely worry-free bake. That matters more than it sounds, since plenty of focaccia and flatbread recipes sneak in lemon juice or a citrus-spiked marinade for the toppings, so having a reliable version you can trust is a real find. The dough comes together with a simple mix-and-rise method, and the generous amount of olive oil in the pan gives the bottom that signature crispy, almost-fried crust that makes focaccia so addictive. Pressing the tomatoes cut-side down into the dimples lets them roast and concentrate right into the bread as it bakes, while the olives add a salty, meaty punch in every bite. A final scatter of flaky sea salt and fresh rosemary takes the whole thing over the top. Let it cool just long enough not to burn your fingers, then tear in.

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