Coconut 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 disappears fast at any table. The dough comes together with just flour, yeast, water, and a generous pour of extra-virgin olive oil — no exotic or tropical fats anywhere in sight. That matters more than it sounds, because plenty of store-bought flatbreads and artisan loaves sneak in unexpected oils that can be a real headache to track down on a label. Here, every ingredient is straightforward and easy to verify, so you can bake with total confidence. The double rise gives the interior that signature open, airy crumb, while the dimpled surface catches little pools of olive oil that crisp up beautifully in a hot oven. Pressing the tomatoes cut-side down lets them roast right into the dough, concentrating their sweetness against the salty olives and flaky sea salt on top. Let it cool just long enough to cut cleanly, then serve it warm alongside soup, a salad, or honestly nothing at all.

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