Mushroom Free Focaccia with Tomatoes and Olives
Thick, pillowy, and loaded with bright toppings, this focaccia is the kind of bread that disappears fast at any table. Cherry tomatoes roast right into the dough as it bakes, turning jammy and sweet, while Kalamata olives add a briny punch and fresh rosemary fills the kitchen with an incredible herby aroma. The whole thing gets finished with flaky sea salt that makes every bite crackle just a little. For anyone navigating a mushroom-free lifestyle, this recipe is a natural fit — every ingredient is straightforward and plant-forward without a single fungal addition hiding in the mix. The dough itself comes together with just flour, yeast, olive oil, and salt, so there's no need to scan a label or second-guess anything. A generous pour of extra-virgin olive oil into the pan gives the bottom that signature crispy, golden crust that makes homemade focaccia so much better than anything from a bakery bag. Serve it warm alongside soup, tear it into chunks for a dinner spread, or honestly just eat it straight from the pan — no judgment here.
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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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