Rice Free Focaccia with Tomatoes and Olives

Thick, dimpled, and drizzled with good olive oil, this focaccia is the kind of bread that disappears fast — golden on the bottom, pillowy in the middle, and loaded with jammy cherry tomatoes, briny Kalamata olives, and fragrant rosemary. The dough comes together with just flour, yeast, salt, and olive oil, so every ingredient earns its place and nothing feels fussy or overcomplicated. A long, relaxed rise is what gives the crumb its airy, open texture, and the generous dimpling ensures all those toppings nestle right in rather than rolling off. Bread like this is naturally free of rice and rice-derived fillers — no starch blends, no grain swaps, just straightforward wheat flour doing exactly what it was meant to do. The flaky sea salt scattered over the top right before baking is a small touch that makes a big difference, adding crunch and contrast against the soft, oily surface. Serve it warm alongside soup, tear it into hunks for a cheese board, or honestly just eat it standing over the pan — no judgment here.

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