Macadamia Free Focaccia with Tomatoes and Olives
Pillowy, golden, and loaded with jammy cherry tomatoes, briny Kalamata olives, and fragrant rosemary, this focaccia is the kind of bake that makes a whole kitchen smell incredible. The dough comes together with just flour, yeast, water, and a generous pour of extra-virgin olive oil — no specialty ingredients, no surprises. That olive oil does serious work here, crisping the bottom and edges into something almost fried while keeping the interior soft and airy. Deeply dimpled before baking, the surface catches all those toppings so every slice gets a little of everything. For anyone navigating tree nut allergies, this recipe is naturally built from pantry staples that carry none of the cross-contamination concerns you'd find with many store-bought flatbreads or artisan loaves. The two-rise method is straightforward and forgiving — even if you've never made yeasted bread before, the steps are clear and the results are genuinely impressive. Serve it warm alongside a bowl of soup, tear it apart at a dinner party, or honestly just eat it standing over the pan.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!