High Fructose Corn Syrup Free Focaccia with Tomatoes and Olives

Focaccia is one of those breads that looks impressive but is genuinely forgiving to make, and this version loaded with juicy cherry tomatoes, briny Kalamata olives, and fragrant rosemary is the kind of thing that disappears fast at any table. Every ingredient here is straightforward and whole — flour, olive oil, yeast, fresh produce — so you never have to squint at a label wondering whether a sweetener has snuck into your bread. High fructose corn syrup tends to hide in packaged breads and store-bought doughs, making the bakery aisle a bit of a minefield, but mixing your own dough from scratch puts you completely in control. The process is mostly hands-off: a couple of rises, a satisfying round of dimpling the dough with oiled fingertips, and then the oven does the heavy lifting. That deep golden crust, the pockets of caramelized tomato, and the little bursts of salty olive make every bite feel like something you'd order at a good Italian restaurant. Serve it warm alongside soup, tear it apart for a crowd, or just eat a slab straight from the pan — no judgment here.

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