Shellfish Free Focaccia with Tomatoes and Olives
Thick, golden, and dimpled all over, this focaccia is the kind of bread that makes people hover near the oven waiting for it to come out. Cherry tomatoes roast right into the dough as it bakes, turning jammy and sweet, while Kalamata olives add a briny punch and fresh rosemary perfumes every bite. A generous pour of extra-virgin olive oil at every stage is what gives the crust that signature crisp bottom and pillowy, airy interior. The whole thing comes together with pantry staples and zero specialty ingredients — no seafood, no shellfish, no hidden surprises lurking in the ingredient list. The two-rise method sounds involved, but most of that time is completely hands-off, and the payoff is a bakery-quality loaf straight from your own oven. Serve it warm alongside a simple salad, tear it into hunks for a dinner party spread, or eat it plain over the sink — honestly, all three are valid choices.
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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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