Legume Free Focaccia with Tomatoes and Olives
Thick, golden, and dimpled all the way to the edges, this focaccia is the kind of bread that makes people hover near the oven. Juicy cherry tomatoes press into the dough as it bakes, their edges caramelizing against the olive oil-slicked surface, while briny Kalamata olives and fragrant rosemary round out every bite with serious Mediterranean character. The flaky sea salt on top is the finishing touch that makes it genuinely hard to stop at one piece. What makes this recipe so approachable is how straightforward the ingredient list really is — flour, yeast, olive oil, and a handful of fresh toppings, none of which introduce any legume-derived additives, bean flours, or hidden fillers that can sneak into store-bought flatbreads and focaccia mixes. Every component is exactly what it says it is, which is a relief when you're trying to keep things clean. The two-rise method is what gives this focaccia its signature pillowy interior and crispy, oil-fried bottom crust — it takes a little patience, but the hands-on time is minimal and the results are genuinely bakery-worthy. Serve it warm alongside a simple salad, tear it into chunks for a dinner spread, or eat it straight from the pan while it's still crackling. Either way, it disappears fast.
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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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