Collection · 17 recipes
When it’s cold out, focaccia turns hearty and comforting: soft potato and rosemary, sweet caramelized onions, molten cheese, and rich holiday flavors that fill the kitchen with warmth.
Winter toppings are forgiving — roots, alliums and cheese hold up to a long bake — so these are relaxed, generous recipes for slow weekends and holiday tables.
Warm, smoky Ethiopian berbere bloomed in olive oil over jammy caramelized onions — chili heat, fenugreek and cardamom on a tall, airy focaccia.
Start with
Warm, smoky Ethiopian berbere bloomed in olive oil over jammy caramelized onions — chili heat, fenugreek and cardamom on a tall, airy focaccia.
Read the recipeDeeply sweet, jammy onions cooked down slow and dark, spread over a golden crust — savory, mellow, and almost caramel-rich.
Softened sweet leeks and sharp mature cheddar melted over a golden focaccia — the comforting flavors of a British cheese-and-leek pie.
Crumbles of spiced Mexican chorizo and thin potato baked into a rich focaccia, then finished with sharp pink pickled red onion — the taco-de-papa-con-chorizo craving in bread form.
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.
Slow-caramelized onions, melted Gruyère and thyme over a pillowy focaccia — the sweet-savoury aroma of French onion soup in a sheet-pan bread.
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.
Sweet-spicy gochujang glaze over roasted, pre-cooked mushrooms on a tall focaccia — savory, umami and glossy with a sesame finish.
Sharp cheddar and bright, gentle heat from jalapeño over a tall olive-oil focaccia — the flavor of a good jalapeño cheese bread, in a pan.
The spiced potato-and-pea filling of a samosa — cumin, turmeric, amchur and green chili — pressed into a tall, olive-oil-rich focaccia.
Deeply browned garlic-thyme mushrooms under a blanket of melting fontina on a crisp focaccia base — earthy, savory, and nutty, with no tomato to get in the way.
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.
Overlapping 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.
Paper-thin potato and onion dusted with pimentón over a golden focaccia — smoky, earthy and crisp-edged, from the Spanish paprika pantry.
Sage, thyme, sweated celery and onion baked right into a tall, buttery focaccia — the aroma of Thanksgiving stuffing in a savory holiday loaf.