Mustard Free Focaccia with Tomatoes and Olives

Few things beat pulling a golden, dimpled slab of focaccia out of the oven, and this version loaded with juicy cherry tomatoes, briny Kalamata olives, and fragrant rosemary is genuinely hard to resist. The dough comes together with just flour, yeast, water, salt, and a generous pour of extra-virgin olive oil — straightforward pantry staples with zero hidden condiments to worry about. That matters more than it sounds, because mustard has a sneaky way of turning up in store-bought flatbreads, seasoning blends, and even some olive oil infusions, so making this from scratch puts you fully in control. Two rises give the dough its signature airy, pillowy interior, while the olive oil coating the pan creates those irresistibly crisp, almost-fried edges. Pressing the tomatoes and olives cut-side down into the dimples means they sink into the bread as it bakes, releasing their juices right into the crumb. A final scatter of flaky sea salt and fresh rosemary ties everything together with a rustic, bakery-worthy finish. Serve it warm alongside soup, tear it apart at the table, or honestly just eat it straight off the pan — no one will judge you.

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