Artificial Flavors Free Focaccia with Tomatoes and Olives
Every ingredient in this focaccia is exactly what it says it is — no synthetic flavor packets, no mystery seasonings, just real food doing real work. The dough comes together with flour, salt, yeast, and a generous pour of extra-virgin olive oil, which gives the crumb that signature richness and the crust its irresistible crunch. Cherry tomatoes and Kalamata olives press right into the dimpled surface, roasting as the bread bakes and concentrating into something deeply savory and bright. Fresh rosemary scattered over the top fills your kitchen with an herby fragrance that no artificial flavoring could ever replicate. The whole process is surprisingly hands-off — a couple of rises, a hot oven, and you're rewarded with a golden, pillowy slab that pulls away from the pan in one beautiful piece. It's the kind of bread that makes a simple dinner feel like an occasion, and you'll know exactly what went into every bite.
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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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