Carrageenan Free Focaccia with Tomatoes and Olives

Few baked goods hit as hard as a golden, olive-oil-soaked focaccia pulled fresh from the oven, and this version loaded with juicy cherry tomatoes, briny Kalamata olives, and fragrant rosemary is genuinely hard to resist. The dough comes together with just flour, yeast, water, salt, and a generous pour of extra-virgin olive oil — every single ingredient is straightforward and easy to verify, which matters when you're trying to avoid hidden additives that sneak into processed or store-bought breads. Carrageenan, a common thickener and stabilizer, often turns up in packaged doughs, dairy-based spreads, and even some pre-made bread products, so baking from scratch like this is one of the cleanest ways to sidestep it entirely. The two-rise method is what gives this focaccia its signature pillowy interior and deeply dimpled, crispy-edged top — it takes a little patience, but the hands-on time is minimal. Pressing the tomatoes cut-side down into those dimples lets them blister and concentrate in the oven, while the olives turn jammy and rich alongside the crackly rosemary. Finished with a scatter of flaky sea salt, the result is rustic, satisfying, and impressive enough to bring to any table. Slice it thick, serve it warm, and don't be surprised when it disappears fast.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →