BHA & BHT Free Focaccia with Tomatoes and Olives

Thick, dimpled, and golden at the edges, this focaccia is the kind of bread that makes people hover near the oven waiting for it to cool. Cherry tomatoes roast right into the dough as it bakes, turning jammy and sweet, while Kalamata olives add a briny punch and fresh rosemary perfumes every bite. The whole thing gets finished with flaky sea salt that crackles slightly when you tear into a piece — it's simple food done exactly right. For anyone avoiding BHA and BHT, store-bought breads and packaged baked goods can be a minefield, since those preservatives show up in enriched flours, oils, and shelf-stable products with frustrating regularity. This recipe sidesteps all of that by relying on a short, clean ingredient list — active dry yeast, all-purpose flour, kosher salt, extra-virgin olive oil, and fresh toppings — with no packaged shortcuts that could sneak in unwanted additives. The two-rise method builds real flavor and that signature airy-yet-chewy crumb without any preservatives doing the heavy lifting. Serve it warm alongside a bowl of soup, pull it apart at a dinner table, or eat it standing over the pan — no judgment either way.

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