Pecan Free Focaccia with Tomatoes and Olives

Pillowy, golden, and loaded with bright cherry tomatoes, briny Kalamata olives, and fragrant rosemary, this focaccia is the kind of bake that makes everyone crowd the kitchen the moment it comes out of the oven. The dough is built on a short list of pantry staples — flour, yeast, olive oil, salt — so there is nothing hiding in the ingredient list that could cause concern for anyone avoiding tree nuts. That matters more than it sounds, because plenty of artisan breads and bakery focaccias are made in facilities where pecans and other nuts are processed alongside the dough. Making it at home puts you fully in control. The technique is straightforward: mix, rise, dimple, top, and bake, with two easy rises that develop a chewy, airy crumb without any special equipment. Pressing the tomatoes cut-side down into those signature dimples lets their juices caramelize right into the bread as it bakes, while the olives and rosemary add a savory, herby depth that tastes far more impressive than the effort involved. Finish it with a shower of flaky sea salt and let it cool just long enough before you cut in — if you can wait that long.

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