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.
Creamy-salty feta, sweet burst cherry tomatoes, briny Kalamata olives and a heavy hand of dried oregano — a sun-warmed Greek-inspired focaccia.
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Creamy-salty feta, sweet burst cherry tomatoes, briny Kalamata olives and a heavy hand of dried oregano — a sun-warmed Greek-inspired focaccia.
Read the recipeBriny, 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.
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.
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.