Sesame Free Focaccia with Tomatoes and Olives
Thick, dimpled, and golden at the edges, this focaccia is the kind of bread that makes people hover near the cutting board waiting for the first slice. Juicy cherry tomatoes press into the dough as it bakes, their edges caramelizing against the olive oil-slicked surface, while briny Kalamata olives and fragrant rosemary round out every bite with serious Mediterranean flavor. For anyone navigating a sesame sensitivity, store-bought flatbreads and artisan loaves can be a minefield — tahini, sesame seeds, and sesame oil show up in so many baked goods that it's hard to know what's truly safe. This recipe keeps things clean and straightforward: flour, yeast, olive oil, fresh toppings, and nothing more. The double rise is what gives the crumb that signature airy, pillowy texture, and the generous dimpling ensures every pocket catches a little pool of golden oil. It comes together in one pan with no special equipment, making it as approachable as it is impressive. Serve it warm alongside a bowl of soup, tear it apart at a dinner party, or honestly just eat it standing over 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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