Nitrate & Nitrite Free 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 flour, yeast, water, and olive oil, so every ingredient is exactly what it sounds like with zero hidden additives to worry about. That matters more than people realize, since processed toppings and store-bought flatbreads often sneak in preservatives that have no business being in something this simple. Here, the topping is nothing but whole, fresh produce, good olives, and a handful of rosemary stripped right from the sprig. The double rise gives the dough that signature pillowy interior and crispy, oil-kissed bottom that makes focaccia so irresistible. A generous dimpling session before the second rise ensures the tomatoes and olives nestle right into the dough as it bakes, turning golden and jammy in the oven. Slice it warm for a crowd or keep it on the counter and tear off pieces all day — it holds up beautifully either way.

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