Peanut 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 risk of hidden peanut ingredients or cross-contaminated additives. That olive oil does serious heavy lifting here, coating the pan and the dough so every bite has a crispy, almost fried bottom and a pillowy, airy interior. The two-rise method sounds fancy but is mostly hands-off, and the dimpling step is honestly one of the more satisfying things you can do in a kitchen. Once the tomatoes and olives get pressed into those pockets and the whole thing hits a hot oven, the toppings caramelize and sink into the bread in the best possible way. A final scatter of flaky sea salt ties everything together and makes it look like something straight off a bakery shelf. Serve it warm as a side, tear it apart as an appetizer, or just eat it standing over the pan — no judgment.
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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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