Lactose Free Focaccia with Tomatoes and Olives

Focaccia is one of those breads that looks impressive but is genuinely forgiving to make, and this version is a perfect example of how good simple ingredients can be. The dough comes together with just flour, yeast, water, and a generous pour of extra-virgin olive oil — no dairy anywhere in the mix, so there's nothing to swap or second-guess. That olive oil does serious work here, creating a crispy, golden underside and a tender, airy crumb that's deeply satisfying on its own. The topping of halved cherry tomatoes, briny Kalamata olives, fresh rosemary, and flaky sea salt turns every dimpled pocket into a little burst of Mediterranean flavor. Pressing the tomatoes cut-side down into the dough before baking lets their juices caramelize slightly, which takes the whole thing to another level. Let it cool just long enough to cut cleanly, then tear in — it's the kind of bread that disappears fast.

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