Soy Free Focaccia with Tomatoes and Olives

Thick, golden, and loaded with jammy cherry tomatoes, briny Kalamata olives, and fragrant rosemary, this focaccia is the kind of bread that makes people hover around the cutting board before it even finishes cooling. The dough comes together with just flour, yeast, salt, and a generous pour of extra-virgin olive oil — every single ingredient is naturally free of soy, with no hidden additives or emulsifiers to second-guess. That olive oil does serious heavy lifting here, coating the pan, enriching the dough, and creating those irresistible crispy edges that pull away from the sides when it's done. The two-rise method gives you a pillowy, open crumb beneath a deeply golden crust, and the dimpling technique ensures every pocket catches a little pool of oil or a burst of roasted tomato. Pressing the toppings directly into the dough before baking means the olives and tomatoes sink in just enough to caramelize without sliding off. A final scatter of flaky sea salt ties everything together and makes each slice taste like something you'd find at a really good Italian bakery. Serve it warm alongside soup, tear it apart for a crowd, or honestly just eat it straight from the pan — no judgment.

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