Collection · 18 recipes
Before dinner, Italians graze: olives, cheese, a little focaccia, a glass of something cold. These recipes cut into tidy squares and hold well on a board.
Plain rosemary, olive, and cheese focacce are the classics; bake ahead and serve at room temperature.
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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Warm, smoky Ethiopian berbere bloomed in olive oil over jammy caramelized onions — chili heat, fenugreek and cardamom on a tall, airy focaccia.
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.
Tuscany’s lean, crisp flatbread: thinner and lighter than focaccia, blistered gold and brushed with fragrant new olive oil and crunchy coarse salt the moment it leaves the oven.
Deeply sweet, jammy onions cooked down slow and dark, spread over a golden crust — savory, mellow, and almost caramel-rich.
Sweet cherry tomatoes that burst and jam into the dimples, sharp dried oregano, and a crust stained red with roasted tomato oil — high-summer focaccia.
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.
The classic pairing, handled with care — garlic gently confited in olive oil until sweet, brushed into every dimple, with whole rosemary sprigs and flaky salt so the top bakes piney and fragrant instead of scorched.
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.
Briny, meaty mixed Italian olives pressed deep into the dimples, salty and savory against a soft, oil-rich crumb.
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.
Paper-thin potato slices shingled across the top, crisped at the edges and creamy beneath, with rosemary and salt — earthy, savory, and satisfying.
Herbes de Provence, drained cherry tomatoes and black olives over a golden focaccia — the sun-warmed aromatics of the south of France.
Piney rosemary and bright flakes of sea salt on a golden, olive-oil-glossed crust — the plainest and most fragrant focaccia there is.
Paper-thin potato and onion dusted with pimentón over a golden focaccia — smoky, earthy and crisp-edged, from the Spanish paprika pantry.
Herbal, tangy za'atar oil and briny olives over a tall, airy focaccia — the sumac-and-sesame aroma of a Levantine spice blend on a pillowy Italian crumb.