Xanthan Gum Free Focaccia with Tomatoes and Olives

Thick, golden, and loaded with jammy cherry tomatoes, briny Kalamata olives, and fragrant rosemary, this focaccia is the kind of bread that makes a whole kitchen smell incredible. The good news for anyone avoiding xanthan gum is that this recipe never needed it in the first place — classic focaccia relies entirely on gluten development and olive oil for its signature chewy, airy crumb. No binders, no additives, just flour, yeast, water, and a generous pour of extra-virgin olive oil doing exactly what they've done for centuries. The double rise is the real secret here, giving the dough time to puff up beautifully so those signature dimples hold their shape and cradle all the toppings. Pressing the tomatoes cut-side down into the dough lets them roast right into the surface, turning sweet and slightly caramelized as the bread bakes to a deep golden brown. A final scatter of flaky sea salt ties everything together and makes each slice taste like something you'd order at a proper Italian bakery. Serve it warm alongside soup, tear it apart for a crowd, or honestly just eat it straight from the pan — no one will judge you.

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