Lupin Free Focaccia with Tomatoes and Olives

Thick, golden, and loaded with jammy cherry tomatoes, briny Kalamata olives, and fragrant rosemary, this focaccia is the kind of bread that makes a whole room stop and stare. The dough comes together with just flour, yeast, water, and a generous pour of extra-virgin olive oil — no specialty flours or additives that could sneak in unwanted legume derivatives. That matters more than it might seem, because lupin flour has quietly made its way into a surprising number of artisan-style breads and baked goods, making a from-scratch approach like this one genuinely reassuring. The double rise is what gives the interior that open, airy crumb, while the dimpling technique creates little pockets that catch the olive oil and hold the toppings in place during baking. Pressing the tomatoes cut-side down lets them blister and concentrate in the oven, turning sweet and almost saucy against the crisp, oily crust. A final scatter of flaky sea salt ties everything together with just the right amount of crunch. Serve it warm straight from the pan, torn into generous pieces alongside soup, a salad, or honestly nothing at all.

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