Turmeric Free Focaccia with Tomatoes and Olives
Thick, golden, and dimpled all over with juicy tomatoes and briny Kalamata olives, this focaccia is the kind of bread that disappears fast at any table. The dough comes together with just flour, yeast, salt, and a generous pour of extra-virgin olive oil — no spice blends, no seasoning mixes, and absolutely nothing that could sneak in unwanted ingredients. That simplicity is actually what makes it so good: the olive oil creates a crispy, almost fried bottom crust while keeping the interior soft and airy. Fresh rosemary and flaky sea salt finish the top, giving every bite that classic Italian bakery flavor without any complexity you didn't ask for. The two-rise method is straightforward and forgiving, and the dimpling step is genuinely satisfying — press those fingerprints deep so the toppings nestle right in. Whether you're serving it alongside a big salad, tearing it apart as an appetizer, or eating it straight from the pan while it's still warm, this is a loaf worth making on repeat.
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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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