Pistachio 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, and a generous pour of extra-virgin olive oil — straightforward pantry staples with zero nut-based ingredients anywhere in the mix. That matters more than it sounds, because plenty of specialty breads and bakery items carry hidden risks from shared equipment or unexpected add-ins. Here, every ingredient is spelled out clearly, so you know exactly what you're working with from the first proof to the final bake. The two-rise method gives the dough that signature airy, chewy crumb, while the olive oil pooling in the dimples crisps the bottom and edges to perfection. Pressing the tomatoes and olives cut-side down before baking means they sink into the dough and caramelize slightly, concentrating their flavor in the best possible way. Slice it warm as a side, a snack, or the centerpiece of a casual spread — it disappears fast either way.

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