Collection · 4 recipes
If you make one focaccia, make this one. Rosemary and sea salt over a dimpled, oily crumb is the flavor most people picture when they think of focaccia.
Press the rosemary into the dimples so it perfumes the oil instead of scorching on top.
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.
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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.
Read the recipeOverlapping 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.
Piney rosemary and bright flakes of sea salt on a golden, olive-oil-glossed crust — the plainest and most fragrant focaccia there is.