Walnut Free Focaccia with Tomatoes and Olives

Few baked goods hit the table with as much drama as a golden, dimple-topped focaccia fresh from 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, salt, and a generous pour of extra-virgin olive oil — so there's no need to hunt down specialty ingredients or stress about hidden additives lurking in a store-bought loaf. Each round of dimpling and rising builds an airy, pillowy interior with crisp, oil-kissed edges that crackle when you cut into it. Pressing the tomatoes cut-side down into those signature pockets lets them blister and concentrate in the oven, while the olives add a salty, meaty depth that makes every bite feel complete. A final scatter of flaky sea salt and fresh rosemary ties the whole thing together with an herby, savory finish. This is the kind of recipe that looks impressive enough for a dinner party but is relaxed enough to make on a slow weekend afternoon — no stand mixer, no complicated shaping, just great bread.

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