Collection · 5 recipes
Olives and focaccia share a Mediterranean soul. Small Ligurian Taggiasca olives are traditional, but any good brined olive works — just pat them dry and seat them deep so they don’t roll off.
Cut the dough salt a touch when the olives are very briny.
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.
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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.
Read the recipeCreamy-salty feta, sweet burst cherry tomatoes, briny Kalamata olives and a heavy hand of dried oregano — a sun-warmed Greek-inspired focaccia.
Briny, meaty mixed Italian olives pressed deep into the dimples, salty and savory against a soft, oil-rich crumb.
Herbes de Provence, drained cherry tomatoes and black olives over a golden focaccia — the sun-warmed aromatics of the south of France.
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.