Honey Free Focaccia with Tomatoes and Olives

Thick, dimpled, and loaded with jammy cherry tomatoes, briny Kalamata olives, and fragrant rosemary, this focaccia is the kind of bread that makes people hover near the oven. The dough comes together with just flour, yeast, salt, sugar, and a generous pour of extra-virgin olive oil — no sweeteners beyond that small teaspoon of granulated sugar needed to activate the yeast. That matters because plenty of focaccia and artisan bread recipes sneak in honey as a dough enricher, but this one skips it entirely without sacrificing any of that golden, chewy-yet-crisp texture. The olive oil does all the heavy lifting here, coating the pan and the dough itself so every bite has that signature rich, slightly crispy bottom. Pressing the tomatoes cut-side down into the dimples lets them roast right into the bread, concentrating their flavor while the olives add a salty, meaty contrast. A final scatter of flaky sea salt and fresh rosemary before it hits the 425°F oven is all the finishing touch this beauty needs. Let it cool just long enough to cut cleanly, then watch it disappear.

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