Eggless 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 bread that makes people hover around the kitchen waiting for it to cool. The entire recipe is built on pantry staples — flour, yeast, olive oil, and a handful of fresh toppings — with absolutely no eggs required at any stage, from dough to finish. That makes it a genuinely reliable bake for anyone navigating egg-free cooking, since so many enriched breads sneak in eggs for texture or color. Here, a generous pour of extra-virgin olive oil does all the heavy lifting, giving the crumb a tender, chewy bite and the crust those irresistible crispy edges. The two-rise method and the signature dimpling technique are what set a great focaccia apart from a flat disappointment, so don't rush the process. Once it comes out of the oven deep golden brown and smelling like an Italian bakery, the hardest part is waiting the full ten minutes before you cut in. Serve it warm alongside soup, tear it into hunks for a cheese board, or honestly just eat it 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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