Hazelnut 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 dough comes together with just flour, yeast, salt, and a generous pour of extra-virgin olive oil — straightforward pantry staples with zero nut-based ingredients hiding anywhere in the list. That matters more than it sounds, because store-bought flatbreads and artisan loaves can be surprisingly risky territory when hazelnut oils or mixed-nut toppings sneak into the recipe or the production line. Here, every ingredient is transparent and easy to verify, so you can bake with real confidence. The two-rise method gives the dough that signature airy, pillowy crumb, while the deeply dimpled surface catches little pools of olive oil that crisp up beautifully in a hot oven. Pressing the tomatoes cut-side down into those dimples lets their juices caramelize slightly against the dough, and the flaky sea salt on top ties everything together with a satisfying crunch. Serve it warm alongside a big salad, tear it into hunks for a dinner party, or honestly just eat it straight from the pan — no judgment.

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