Spice Free Focaccia with Tomatoes and Olives
Few baked goods hit the table with as much drama as a golden, dimpled slab straight from the oven, and this one delivers on every level. The dough is built from just flour, yeast, salt, and a generous pour of extra-virgin olive oil, so every ingredient is completely transparent — no hidden blends, no mystery seasonings. Cherry tomatoes pressed cut-side down caramelize beautifully as they bake, while Kalamata olives add a briny, savory depth that makes the whole thing feel like something you'd find at a good Italian bakery. Fresh rosemary is the only aromatic here, and it's the real deal — stripped straight from the sprig — so you know exactly what you're getting without any dried spice mixes in the mix. The double rise gives the dough that signature airy, pillowy interior with crisp, oil-kissed edges that are genuinely hard to stop eating. A final scatter of flaky sea salt ties everything together and makes each bite pop. Slice it thick, serve it warm, and don't be surprised when the pan empties faster than you expected.
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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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