Pregnancy Friendly Focaccia with Tomatoes and Olives
Homemade bread has a way of making everything feel a little more special, and this olive oil-rich flatbread is no exception — golden on the outside, pillowy and tender within. Cherry tomatoes, Kalamata olives, and fresh rosemary press right into the dough before baking, so every dimpled square is loaded with bright, savory flavor. During pregnancy, knowing exactly what goes into your food matters, and baking from scratch with straightforward pantry staples means no mystery additives or preservatives to second-guess. The ingredients here are wholesome and well-tolerated — simple flour, olive oil, fresh produce, and herbs — making this a satisfying bake you can feel good about. The two-rise method is easier than it sounds, and that second rest before baking is what gives the dough its signature airy, cloud-like texture. Serve it warm alongside a bowl of soup, slice it up for a snack, or let it anchor a casual spread — it disappears fast either way.
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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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