Gut Friendly Focaccia with Tomatoes and Olives
Focaccia has a way of making any table feel like a celebration, and this version — loaded with juicy cherry tomatoes, briny Kalamata olives, and fragrant rosemary — is no exception. The dough comes together with just a handful of pantry staples, and a generous pour of extra-virgin olive oil at every stage is what gives it that signature crispy-bottomed, cloud-soft interior. Olive oil is a cornerstone of gut-supportive eating, and the polyphenols in both the oil and the Kalamata olives make this more than just a pretty bread. Cherry tomatoes pressed cut-side down into the dimples caramelize slightly in the oven, concentrating their flavor and adding a gentle acidity that balances the richness of the dough beautifully. Fresh rosemary isn't just decorative — it brings an herbal brightness and has long been recognized for its digestive benefits. The two-rise method is worth every minute of patience, producing a pillowy, open crumb that's satisfying without feeling heavy. Slice it warm straight from the pan, or let it cool and tear it apart at the table — either way, it disappears fast.
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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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