Celery Free Focaccia with Tomatoes and Olives
Pillowy, golden, and loaded with jammy tomatoes and briny Kalamata olives, this focaccia is the kind of bread that disappears fast at any table. The dough comes together with just flour, yeast, water, and a generous pour of extra-virgin olive oil, so every bite is rich and satisfying without a single unnecessary ingredient. Two rises give the interior that signature airy, open crumb, while the deeply dimpled surface cradles the toppings and crisps up beautifully in a hot oven. Fresh rosemary and flaky sea salt finish things off with an herby, savory punch that makes the whole kitchen smell incredible. For anyone navigating celery allergies or sensitivities, this recipe is naturally free of the ingredient — no sneaky additions, no mirepoix, no hidden aromatics to second-guess. It's straightforward, crowd-pleasing baking that works just as well alongside a big salad as it does torn apart and eaten warm straight from the pan.
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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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