Breastfeeding Friendly Focaccia with Tomatoes and Olives
Freshly baked focaccia is one of those deeply satisfying kitchen projects that rewards you with something genuinely beautiful — golden, dimpled, and fragrant with olive oil and rosemary. The juicy cherry tomatoes and briny Kalamata olives press right into the dough as it bakes, creating little pockets of flavor in every bite. For anyone navigating the extra nutritional demands of breastfeeding, this kind of wholesome, from-scratch baking is a smart move — you know exactly what went into it, with no mystery additives or preservatives to second-guess. The generous amount of extra-virgin olive oil does double duty here, giving the crust its signature crisp bottom and rich flavor while contributing healthy fats that are genuinely useful during this season of life. The process is forgiving and hands-on in the best way, with two relaxed rise times that let you step away and rest when you need to. Slice it thick and eat it warm, pair it with a bowl of soup, or just tear off a corner straight from the pan — no judgment whatsoever.
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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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