Citric Acid Free Focaccia with Tomatoes and Olives
Pillowy, golden, and loaded with jammy tomatoes and briny Kalamata olives, this focaccia is the kind of bake that makes a whole kitchen smell incredible. For anyone avoiding citric acid — which sneaks into a surprising number of store-bought breads as a preservative or dough conditioner — baking from scratch is the cleanest solution, and this recipe keeps every ingredient straightforward and easy to verify. The dough comes together with just flour, yeast, water, salt, sugar, and a generous pour of extra-virgin olive oil, so there are no mystery additives to second-guess. A long, relaxed rise builds real flavor and that signature airy crumb, while the dimpled surface catches little pools of olive oil that crisp up beautifully in a hot oven. Fresh rosemary and flaky sea salt finish the whole thing off with an herby, savory punch that feels far fancier than the effort involved. Serve it warm alongside soup, tear it into hunks for a crowd, or just eat a corner 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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