Pescatarian Focaccia with Tomatoes and Olives
Few things hit quite like a slab of golden, olive-oil-drenched focaccia pulled fresh from the oven, and this version earns its place at any table. The dough gets a generous coat of extra-virgin olive oil at every stage, which is what gives it that signature crispy-bottomed, airy-crumbed texture that's genuinely hard to stop eating. Juicy cherry tomatoes press into the dimples cut-side down so they roast and caramelize right into the bread, while Kalamata olives add a briny, savory punch that balances everything beautifully. Fresh rosemary and a finish of flaky sea salt round it all out with an herby, fragrant top crust that looks like it came from a bakery. The whole thing is built from pantry staples and fresh produce — no meat, no seafood, no complicated swaps needed — so it fits naturally into a plant-forward, pescatarian-friendly table spread without any workarounds. It works as a starter, a side alongside a simple fish dish, or honestly just torn into pieces and eaten warm on its own.
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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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