Thick, dimpled, and golden at the edges, this focaccia is the kind of bread that disappears fast at any table. Cherry tomatoes press into the dough as it bakes, turning jammy and sweet, while Kalamata olives add a briny punch and fresh rosemary fills the kitchen with an incredible herby fragrance. The whole thing is built on all-purpose flour, which means there's no rye anywhere in the ingredient list — no hidden grains to second-guess, just straightforward, satisfying bread. A generous pour of extra-virgin olive oil at every stage keeps the crumb tender and the crust beautifully crisp on the bottom. The two-rise method sounds involved, but most of that time is hands-off, and the dimpling step is genuinely fun to do. Finished with a scatter of flaky sea salt, this focaccia is equally at home torn apart as an appetizer, served alongside soup, or eaten straight from the pan while it's still warm.
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In a small bowl, combine the warm water, sugar, and yeast. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
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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