Pork Free Focaccia with Tomatoes and Olives
Few baked goods hit the table with as much drama as a golden, dimple-topped focaccia fresh from the oven, and this one is genuinely hard to resist. The dough gets a generous coating of extra-virgin olive oil at every stage, which gives the finished bread that signature crispy-bottomed, airy-crumbed texture that makes focaccia so satisfying to tear into. Cherry tomatoes pressed cut-side down caramelize as they bake, releasing their juices right into the dough, while Kalamata olives add a briny, savory punch and fresh rosemary perfumes the whole thing beautifully. Every ingredient here is naturally free of pork and pork-derived products — no cured meats, no lard, no hidden animal fats — so there's nothing to second-guess before you dig in. The two-rise method sounds involved but is mostly hands-off, and the result is a focaccia that looks like it came from a proper bakery. Flaky sea salt scattered over the top right before baking ties everything together with just the right finishing touch. Serve it warm alongside a simple salad, float it next to a bowl of soup, or honestly just eat it straight from 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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