Barley Free Focaccia with Tomatoes and Olives
Pillowy, golden, and loaded with juicy tomatoes and briny Kalamata olives, this focaccia is the kind of bread that disappears fast at any table. The dough comes together with just all-purpose flour, yeast, and a generous pour of extra-virgin olive oil, making it naturally free from barley and any grain that could be a concern. That's genuinely good news, because a lot of store-bought flatbreads and artisan loaves sneak in barley flour or malt for color and flavor — here, you know exactly what's going in. The double rise is what gives this focaccia its signature airy, dimpled crumb, and pressing the tomatoes and olives directly into the dough before baking means every bite has a little burst of savory goodness. Fresh rosemary and flaky sea salt on top take it from simple to seriously impressive without any extra effort. Serve it warm alongside a bowl of soup, tear it apart for a dinner party spread, or honestly just eat it straight from the pan — no judgment here.
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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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