Vegetarian Focaccia with Tomatoes and Olives

Few things beat pulling a golden, dimpled slab of focaccia out of the oven, and this version loaded with juicy cherry tomatoes, briny Kalamata olives, and fragrant rosemary is genuinely hard to resist. The dough comes together with pantry staples — flour, yeast, olive oil, and salt — and a two-stage rise gives it that signature pillowy interior with crispy, oil-kissed edges. Pressing the tomatoes cut-side down into the dimples lets them blister and concentrate as they bake, while the olives add a savory, almost meaty depth that makes every bite interesting. The whole thing is built entirely from plant-based ingredients, so there's no need to swap or substitute anything to keep it meat- and egg-free. Flaky sea salt scattered over the top right before it goes into the oven is a small touch that makes a big difference, adding little pops of crunch against the soft crumb. It's the kind of bread that works as an appetizer, a side for a big salad, or honestly just torn apart and eaten warm straight from the pan.

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