Collection · 8 recipes
Spring focaccia is light and green: fresh herbs, peas, mint, bright lemon and soft young cheeses over a tender crumb. It’s the season to let good olive oil and a few fresh things do the talking.
Add delicate herbs and anything raw and green after the bake so they stay vivid rather than scorching at focaccia’s heat.
A vivid Moroccan chermoula — cilantro, parsley, garlic, cumin and paprika — spooned over the crust after baking, with bright salty preserved lemon in the crumb.
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A vivid Moroccan chermoula — cilantro, parsley, garlic, cumin and paprika — spooned over the crust after baking, with bright salty preserved lemon in the crumb.
Read the recipeMellow roasted-garlic oil brushed into every dimple with a mix of fresh herbs — fragrant and savory without the acrid bite of scorched raw garlic.
Golden, squeaky halloumi that browns instead of melting, sweet roasted peppers baked into the crumb, and a shower of cool fresh mint over a crisp focaccia.
Smoky, garlicky harissa swirled with salty preserved lemon and a warm caraway-coriander hum over an airy focaccia — North African heat on a pillowy Italian crumb.
Cool, tangy labneh smeared over warm focaccia and piled with crisp cucumber, ruby sumac, mint and a slick of green olive oil — a fresh, mezze-style open focaccia.
The spiced potato-and-pea filling of a samosa — cumin, turmeric, amchur and green chili — pressed into a tall, olive-oil-rich focaccia.
A warm potato-and-dill focaccia crowned after baking with cold smoked salmon, lemony crème and fresh dill — the fresh, briny flavors of a Nordic smørrebrød.
Herbes de Provence, drained cherry tomatoes and black olives over a golden focaccia — the sun-warmed aromatics of the south of France.