Seed Oil Free Focaccia with Tomatoes and Olives

Thick, golden, and dimpled with juicy tomatoes and briny Kalamata olives, this focaccia is the kind of bread that makes people hover around the cutting board before it even finishes cooling. The entire recipe runs on extra-virgin olive oil — a real, cold-pressed fruit oil — which means there's no canola, soybean, or any other industrially processed seed oil anywhere in the pan. That matters more than it might seem, because most store-bought focaccia and even many homemade recipes default to whatever neutral oil is cheapest, and that's almost always a refined seed oil. Here, the olive oil does triple duty: it enriches the dough, crisps the bottom into something almost fried and crackly, and pools in those signature dimples for a glossy, savory finish. Fresh rosemary and flaky sea salt scattered across the top round out the flavor without any additives or shortcuts. The two-rise method gives the crumb an open, airy texture that holds up beautifully under the toppings. Serve it warm alongside a simple salad or tear it apart as an appetizer — either way, it disappears fast.

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