Oats 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 bread that makes people hover around the cutting board before it even finishes cooling. The dough comes together with just flour, yeast, salt, and a generous pour of extra-virgin olive oil — no grains or additives beyond what you'd expect, which means no hidden oat-derived ingredients to second-guess. That matters more than it sounds, because oats and oat flour have a way of sneaking into packaged breads as fillers or texture boosters, making store-bought options a gamble. Here, every ingredient is straightforward and easy to verify. The double rise gives the dough its signature airy, open crumb, while all that olive oil in the pan creates a crispy, almost fried bottom crust that is genuinely hard to stop eating. Pressing the tomatoes and olives cut-side down into the dimples lets them sink in and caramelize as the focaccia bakes, so every bite has a little burst of savory, tangy flavor. Serve it warm alongside soup, tear it into hunks for a dinner party, or honestly just eat it straight from the pan — no one will judge you.

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