Alpha Gal Friendly 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 makes people hover around the cutting board before it even finishes cooling. Every ingredient here is entirely plant-based and free from mammalian meat, dairy, and gelatin, making it a genuinely stress-free bake for anyone navigating alpha-gal syndrome. The dough comes together with just flour, yeast, water, and a generous pour of extra-virgin olive oil — no hidden animal-derived additives to second-guess. That olive oil does serious work, creating a crispy, almost fried bottom crust while keeping the interior open and chewy. Pressing the tomatoes cut-side down into the dimples lets their juices caramelize right into the dough as it bakes, so every bite has a little burst of sweetness against the salty olives and sea salt on top. It's rustic enough to tear straight from the pan but impressive enough to bring to a dinner table without any explanation needed.
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Learn more →Ingredients
8 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- 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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