Gelatin Free Focaccia with Tomatoes and Olives
Pillowy, golden, and loaded with jammy tomatoes, briny Kalamata olives, and fragrant rosemary, this focaccia is the kind of bread that makes people hover near the oven. Every ingredient here is straightforwardly plant-based and pantry-friendly — no hidden additives, no stabilizers, and absolutely nothing derived from animal collagen to worry about. The leavening comes entirely from active dry yeast, which does all the heavy lifting to create that signature airy, dimpled crumb. A generous pour of extra-virgin olive oil at every stage is what gives the crust its irresistible crunch and the interior its rich, tender chew. The two-rise method sounds involved, but it's mostly hands-off time, and the payoff is a deeply golden slab that looks genuinely impressive straight from the pan. Pressing the tomatoes and olives cut-side down into the dimples before baking means they essentially roast right into the dough, concentrating their flavor beautifully. Serve it warm as a starter, alongside soup, or honestly just torn into hunks straight off the rack.
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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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