Focaccia is a bread that can take between 1 and 12 hours to make, depending on the length of time you let your dough proof. The airy, soft texture of the bread cho, using the perfect toppings for the season, and finishing salt to give it a soaring sound is a fine art. Make the bread you’ve always wanted by using dough, toppings, and dip ideas from our most popular focaccia recipes with the spelled flour to provide protein as well as texture California truffle oil that adds depth, and fruits and vegetables for fresh tastes as well as chocolate to make the perfect sweet treat.
Focaccia
Food & Wine Test Kitchen assistant Catherine Jessee’s supple, fluffy, soft focaccia gets incredible flavor from plenty of olive oil, fresh rosemary, and flaky salt.
Sweet Plum Focaccia
The delicate sweetness of the fruit is offset with the scent of rosemary and a sweet-salty crunch courtesy of a pinch of Flaky sea salt, turbinado sugar, and flaky, well-balanced pastry by Kate Leahy.
Focaccia col Formaggio
Also called the focaccia di Recco, this crisp, flaky-filled cheese Italian bread by Saveur founder Colman Andrews is excellent to snack on anytime.
Sfincione
Nashville Chef Michael Hanna serves this Sicilian pizza-focaccia hybrid with tomato sauce to dip.
Focaccia served with Roasted Squash.
The acclaimed pastry chef Michelle Gayer adds a delicious focaccia to her menu with soft, sweet pieces of roasted butternut squash sprinkled with thyme and drenched in honey.
Focaccia is made with Caramelized Onions, Pear, and Blue Cheese.
Jill Giacomini Basch of Point Reyes Farmstead Cheese Company picked these toppings to make focaccia at The Fork’s culinary center. Use the bread recipe and then customize it according to your preference.
Potato-Leek Focaccia
Cook Here and Now founder Marco Flavio Marinucci brushes the savory focaccia using California truffle oil.
Chocolate-Cherry Focaccia
F&W food writer Paige Grandjean studs this chewy, light, and airy chocolate loaf with tart-dried cherries and coats the delicious focaccia with fruity olive oil.
Focaccia Fig-and-Rosemary with Pecorino
James Beard Chef and James Beard Award winner Marco Canora makes this focaccia from freshly milled smaller-batch whole-wheat flour.
Spelt Focaccia made with Kale, Squash and Pecorino
1999 F&W Best New Chef Paul Kahan makes his focaccia using spelt flour. It is rich in protein, giving the bread a deliciously rich texture. Kahan tops his focaccia with tangy marinated Kale, soft and sweet pieces of winter squash, and a few shaves of salty, nutty pecorino cheese.
