Turkey Free Focaccia with Tomatoes and Olives

Pillowy, golden, and loaded with jammy tomatoes and briny Kalamata olives, this focaccia is the kind of bread that makes people hover around the cutting board before it even has a chance to cool. The dough comes together with just flour, yeast, water, and a generous pour of extra-virgin olive oil, so every bite is rich and satisfying without a single animal protein in sight. Because the whole recipe is built around pantry staples and fresh produce, there's no need to scan labels for hidden poultry-based broths or meat-derived additives that sometimes sneak into store-bought flatbreads. The two-rise method is what gives this focaccia its signature airy crumb and deeply dimpled surface — those pockets are perfect for catching the rosemary and flaky sea salt that finish the top. Pressing the cherry tomatoes cut-side down into the dough lets them roast and concentrate as the bread bakes, turning sweet and almost saucy against the salty olives. It comes out of the oven with crisp, oil-kissed edges and a hollow-sounding bottom that tells you it's done exactly right. Serve it warm as a starter, alongside a salad, or honestly just on its own — it needs nothing else.

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