Tree Nut 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 disappears fast at any table. The dough comes together with just flour, yeast, salt, and a generous pour of extra-virgin olive oil — no specialty ingredients, no complicated techniques, and absolutely nothing that could hide a tree nut. That last point matters more than it sounds, because store-bought focaccia and artisan breads often contain walnut oil, pine nuts, or mixed-nut toppings that make label-reading a chore. Here, every single ingredient is straightforward and easy to verify. The two-rise method gives the dough a pillowy, open crumb with those signature deep dimples that catch the olive oil and hold the toppings in place beautifully. A hot 425°F oven crisps the bottom and caramelizes the tomatoes just enough to concentrate their sweetness against the salty olives and flaky sea salt on top. Let it cool for a few minutes if you can manage it, then tear in — it's just as good warm from the pan as it is at room temperature alongside a bowl of soup or a simple salad.

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