Vegan Focaccia with Tomatoes and Olives

Total time2 hr 45 min

Prep time20 min

Cook time25 min

Pillowy and full of air pockets, this focaccia gets its signature dimpled top from a good hard press of oiled fingertips before baking. Juicy cherry tomato halves and briny Kalamata olives nestle right into those dimples, turning jammy and soft as the loaf bakes to a deep golden brown. Fresh rosemary and a scattering of flaky sea salt finish it with a punch of savory, herbal flavor in every bite. The crumb stays tender and open inside while the crust turns satisfyingly crisp at the edges. Simple pantry staples and a long, slow rise are all it takes to get that classic bakery texture. It's a naturally easy fit for a vegan table, whether you're serving it alongside soup or tearing into it warm on its own.

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Ingredients

8 servings

For the dough

2 ¼ tsp active dry yeast (1 standard packet)
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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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