Collection · 9 recipes
Focaccia is not one recipe. From thin, oily Ligurian fugassa to soft Puglian potato focaccia and lean Tuscan schiacciata, each region bakes it its own way.
These are faithful home versions; where a name is protected, we say so and frame it as a style rather than the certified product.
Golden and soft from boiled potato in the dough, its edges shattering-crisp, studded with juicy hand-crushed cherry tomatoes, briny olives and a haze of oregano — southern Italy in a pan.
Start with
Golden and soft from boiled potato in the dough, its edges shattering-crisp, studded with juicy hand-crushed cherry tomatoes, briny olives and a haze of oregano — southern Italy in a pan.
Read the recipe
The Ligurian everyday classic: thin and low with a shattering oil-fried bottom, a soft salty crumb, and finger-dimples that pool with an olive-oil-and-brine glaze.
A savoury Sicilian focaccia piled with molten tuma cheese, bittersweet curly endive, fresh tomato and salty anchovy — a warm, saline, herbaceous bite from the Strait of Messina.
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 sweet harvest bread: a lightly sweetened dough packed and scattered with juicy wine grapes and sugar, baked in autumn until jammy, caramelised and fragrant with must.
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.
A golden, Puglia-leaning focaccia built on finely-milled durum semolina — nutty and faintly sweet, with a sandy, crisp crust and a warm amber crumb that showcases the flour itself.
Deeply sweet, jammy onions cooked down slow and dark, spread over a golden crust — savory, mellow, and almost caramel-rich.
The blistered, rustic sister of Genoese focaccia: a very wet, long-worked dough baked over a dusting of cornmeal into a crackly, big-holed crumb with charred bubbles and a whisper of grit on the base.