Dairy Free Focaccia with Tomatoes and Olives
Focaccia has a way of making any table feel like a gathering, and this version — loaded with juicy cherry tomatoes, briny Kalamata olives, and fragrant rosemary — is the kind of bread people hover around before it even cools. The entire recipe is built on pantry staples and fresh produce, with olive oil doing all the heavy lifting in place of any butter or dairy. That generous pour of extra-virgin olive oil isn't just flavor — it's what gives the crust its signature crispy, golden bottom and keeps the interior impossibly tender and chewy. The double rise and deep dimpling technique might sound fussy, but it's genuinely forgiving and mostly hands-off, rewarding you with a pillowy, bakery-worthy slab. Pressing the tomatoes cut-side down into those dimples lets them roast right into the dough, concentrating their sweetness against the salty flaky sea salt on top. Whether you're serving it alongside a big salad, tearing it into chunks for a crowd, or just eating a warm square straight from the pan, this is the kind of recipe that earns a permanent spot in your rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!