Capsaicin Free Focaccia with Tomatoes and Olives
Thick, golden, and loaded with jammy tomatoes and briny Kalamata olives, this focaccia is the kind of bread that disappears fast at any table. The deeply dimpled surface catches little pools of olive oil as it bakes, creating a crust that's crispy on the outside and impossibly airy within. For anyone avoiding capsaicin, this style of flatbread is a natural fit — there's no chili heat hiding in the dough, the toppings, or the seasoning, just clean Mediterranean flavors you can enjoy without a second thought. Fresh rosemary and flaky sea salt do all the heavy lifting in the flavor department, making every bite fragrant and satisfying. The process is straightforward: bloom the yeast, build the dough, let it rise twice, then press in your toppings and bake until deeply golden. It's the kind of recipe that feels impressive but asks very little of you, and the results are genuinely bakery-worthy. Serve it warm alongside soup, tear it into hunks for a cheese board, 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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