Cinnamon 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, salt, and a generous pour of extra-virgin olive oil — no spice blends, no hidden seasonings, nothing that could sneak in unwanted flavors. That simplicity is exactly what makes it so reliable for anyone navigating a cinnamon sensitivity, since warm spices have a way of turning up in the most unexpected baked goods. Here, the flavor comes entirely from the rosemary, flaky sea salt, and those deeply savory toppings pressed right into the dimpled surface. Two rises give the dough its signature airy, chewy crumb, and a hot 425°F oven crisps the bottom and edges to perfection. Slice it into squares straight from the pan and serve it warm — it needs absolutely nothing else.
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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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