Raccolte
Focaccia collections
Not sure where to start? These curated collections gather the library by method, region, flavor, and season — each with guidance on which recipe suits you.
By method & time
Easy Focaccia Recipes
Forgiving recipes for a confident first (or fiftieth) bake.
Same-Day Focaccia
Start in the morning, serve at dinner.
Overnight Focaccia
Let the fridge build flavor while you sleep.
No-Knead Focaccia
Stir, wait, dimple, bake.
Sourdough Focaccia
Naturally leavened, deeply flavored, beautifully open.
Cast-Iron Focaccia
A small round with an exceptionally crisp fried base.
Sheet-Pan Focaccia
Big, shareable focaccia baked on a half-sheet.
Italian & regional
Italian Regional Focaccia
Fugassa, barese, schiacciata and more — region by region.
Ligurian Focaccia
The oily, brine-dimpled heart of focaccia, from Genoa to Recco.
Focaccia Pizza
Sheet-pan pizza on a tall, tender focaccia base.
Focaccia Sandwiches
Split, fill and serve — focaccia’s second life.
By flavor & topping
Tomato Focaccia
Burst cherry tomatoes, bright sauce, sun-warmed flavor.
Cheese Focaccia
From molten stracchino to blistered mozzarella and salty pecorino.
Potato Focaccia
Tender crumb and crisp, thin-sliced potato on top.
Rosemary Focaccia
The classic — fresh rosemary, flaky salt, good olive oil.
Olive Focaccia
Briny, fruity olives pressed into a golden crumb.
Onion Focaccia
Sweet, slow-cooked onions over a crisp base.
Spicy Focaccia
Harissa, gochujang, peri-peri, hot honey — bring the heat.
Sweet Focaccia
Grapes, guava, dulce de leche — focaccia for the sweet tooth.
By diet & occasion
Vegetarian Focaccia
Vegetable- and cheese-forward focaccia, no meat.
Meat-Topped Focaccia
Salumi, sausage and slow-cooked meats on a golden base.
Focaccia for Aperitivo
Cut into squares, poured a drink — the Italian way.
Focaccia for a Party
Big, generous slabs that feed a crowd.