Nutmeg 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 disappears fast. The dough comes together with just flour, yeast, salt, and a generous pour of extra-virgin olive oil — no spice blends, no hidden seasonings, nothing that could sneak in unwanted flavors or trigger a sensitivity. That simplicity is actually what makes it so good: the olive oil does the heavy lifting, creating a crisp, lacquered crust while keeping the interior impossibly soft and airy. The double rise and deep dimpling technique are what set this apart from a flat, dense result — those pockets trap the toppings and pool with oil in the best possible way. Pressing the tomatoes cut-side down lets them roast right into the dough, turning sweet and slightly caramelized by the time the edges go deep golden brown. It's equally at home torn apart alongside a bowl of soup, served as an appetizer with a glass of wine, or eaten straight off the pan while it's still warm.
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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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