Collection · 22 recipes
Focaccia scales beautifully for a gathering — one sheet pan cuts into dozens of squares, and most recipes are happy made ahead and served at room temperature.
Use the dough scaler to match your pan, and lean on toppings that hold: olives, cheese, roasted vegetables.
A modern Australian cafe favorite — earthy roasted beetroot and tangy goat cheese, added partway through the bake so the cheese stays creamy, on an airy focaccia.
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A modern Australian cafe favorite — earthy roasted beetroot and tangy goat cheese, added partway through the bake so the cheese stays creamy, on an airy focaccia.
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Softened sweet leeks and sharp mature cheddar melted over a golden focaccia — the comforting flavors of a British cheese-and-leek pie.
Two wafer-thin, unleavened sheets of dough sealed around molten stracchino, baked blistering hot until the top crackles into golden, cheese-oozing craters — nothing like a fluffy focaccia.
A thick, airy sheet-pan pizza built on a focaccia dough — crisp-fried base, pillowy crumb, and a simple uncooked-sauce top.
Charred sweet corn and salty cotija baked into a pillowy focaccia, then finished with chile-lime, crema, and cilantro the way a paper cup of elote hits you all at once.
Creamy-salty feta, sweet burst cherry tomatoes, briny Kalamata olives and a heavy hand of dried oregano — a sun-warmed Greek-inspired focaccia.
Slow-caramelized onions, melted Gruyère and thyme over a pillowy focaccia — the sweet-savoury aroma of French onion soup in a sheet-pan bread.
Molten pockets of ruby guava paste and tangy cream cheese baked into a lightly sweet focaccia — the flavors of a guava-and-cheese pastelito in a pillowy loaf.
Golden, squeaky halloumi that browns instead of melting, sweet roasted peppers baked into the crumb, and a shower of cool fresh mint over a crisp focaccia.
Sharp cheddar and bright, gentle heat from jalapeño over a tall olive-oil focaccia — the flavor of a good jalapeño cheese bread, in a pan.
Sweet San Marzano-style tomato, milky torn fresh mozzarella, and basil over a tall, olive-oil-crisped focaccia base — the red-white-green classic, sheet-pan style.
Deeply browned garlic-thyme mushrooms under a blanket of melting fontina on a crisp focaccia base — earthy, savory, and nutty, with no tomato to get in the way.
Tangy, creamy pimento cheese — sharp cheddar, sweet roasted pepper and a little heat — swirled onto a pillowy focaccia so it melts without splitting.
Overlapping wafer-thin potato slices crisp at the edges over a tall focaccia base, scented with rosemary and finished with flaky salt — a white pizza with nothing but earth and olive oil.
Salty-sweet prosciutto di Parma, creamy fresh mozzarella, and a peppery tangle of arugula on olive-oil-brushed focaccia — the Italian deli sandwich, done simply.
Smoky roasted poblano strips and pools of melting queso baked into an airy focaccia — the mild-chile, creamy-cheese comfort of rajas con crema in bread form.
A modern Australian cafe trio — sweet roasted pumpkin, salty feta and buttery native macadamia — over a tall, airy focaccia.
Spiced spinach and mustard greens cooked down and squeezed dry, dotted with soft paneer over a tall, olive-oil-rich focaccia.
Smoky cured chorizo rendering pimentón-red oil, nutty Manchego and sweet roasted pepper over a golden focaccia — the flavors of a Spanish tapas bar.
Smoky yogurt-marinated paneer, warm garam-masala heat and charred cubes of cheese pressed into a tall, olive-oil-rich focaccia.
Molten mozzarella and cool clouds of ricotta over an olive-oil-glossed focaccia base, no tomato in sight — rich, milky, and finished with lemon zest and cracked pepper.
Ribbons of shaved zucchini and sharp, salty pecorino over a golden crust — a light, savory summer bake with browned, cheesy edges.