Ricette
81 recipes and growing — Italian regional classics, every method from same-day to sourdough, seasonal toppings, focaccia pizza, sandwiches, and globally inspired ideas. New to focaccia? Start with the classic or an easy beginner loaf.
From Ligurian fugassa to Puglian potato focaccia and Tuscan schiacciata.
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.
The Ligurian everyday classic: thin and low with a shattering oil-fried bottom, a soft salty crumb, and finger-dimples that pool with an olive-oil-and-brine glaze.
A savoury Sicilian focaccia piled with molten tuma cheese, bittersweet curly endive, fresh tomato and salty anchovy — a warm, saline, herbaceous bite from the Strait of Messina.
Two wafer-thin, unleavened sheets of dough sealed around molten stracchino, baked blistering hot until the top crackles into golden, cheese-oozing craters — nothing like a fluffy focaccia.
Tuscany’s sweet harvest bread: a lightly sweetened dough packed and scattered with juicy wine grapes and sugar, baked in autumn until jammy, caramelised and fragrant with must.
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.
A golden, Puglia-leaning focaccia built on finely-milled durum semolina — nutty and faintly sweet, with a sandy, crisp crust and a warm amber crumb that showcases the flour itself.
Deeply sweet, jammy onions cooked down slow and dark, spread over a golden crust — savory, mellow, and almost caramel-rich.
The blistered, rustic sister of Genoese focaccia: a very wet, long-worked dough baked over a dusting of cornmeal into a crackly, big-holed crumb with charred bubbles and a whisper of grit on the base.
Globally inspired toppings on a focaccia base — honestly framed, never mislabeled.
Smoky-sweet barbecue sauce, tender pre-cooked chicken and sharp red onion over a pillowy focaccia, with a little extra sauce brushed on after baking.
A modern Australian cafe favorite — earthy roasted beetroot and tangy goat cheese, added partway through the bake so the cheese stays creamy, on an airy focaccia.
Warm, smoky Ethiopian berbere bloomed in olive oil over jammy caramelized onions — chili heat, fenugreek and cardamom on a tall, airy focaccia.
Tangy, buttery hot sauce and shredded chicken over a pillowy focaccia, finished with a cool blue-cheese or ranch drizzle — the flavor of buffalo wings, sliceable.
Softened sweet leeks and sharp mature cheddar melted over a golden focaccia — the comforting flavors of a British cheese-and-leek pie.
A vivid Moroccan chermoula — cilantro, parsley, garlic, cumin and paprika — spooned over the crust after baking, with bright salty preserved lemon in the crumb.
Mellow garlic confit baked into a tall focaccia, then finished with a glossy, crunchy spoonful of Chinese chili crisp for numbing-savory heat.
Sweet roasted peppers baked into a soft focaccia, then flooded with raw Argentine chimichurri — garlic, parsley, oregano, and red-wine vinegar — the moment it comes out of the oven.
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.
Sweet-savory focaccia with jammy dates, toasted sesame and a floral orange-blossom syrup — the perfume of North African and Middle Eastern sweets on an airy crumb.
Sweet, caramelized roasted carrots on a soft focaccia, finished with a crunchy shower of Egyptian dukkah — toasted hazelnuts, sesame, coriander and cumin.
A soft, lightly sweet dessert focaccia swirled with warm dulce de leche and finished with flaky sea salt — caramel and salt over a pillowy crumb.
Charred sweet corn and salty cotija baked into a pillowy focaccia, then finished with chile-lime, crema, and cilantro the way a paper cup of elote hits you all at once.
Toasty garlic, onion, poppy and sesame over a pillowy, olive-oil focaccia — the whole everything-bagel aroma without the boil-and-bake.
Creamy-salty feta, sweet burst cherry tomatoes, briny Kalamata olives and a heavy hand of dried oregano — a sun-warmed Greek-inspired focaccia.
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 garlicky, herb-flecked aroma of a garlic naan — lots of minced garlic, fresh cilantro and toasty nigella seeds — on a tall, buttery focaccia.
Sweet-spicy gochujang glaze over roasted, pre-cooked mushrooms on a tall focaccia — savory, umami and glossy with a sesame finish.
Molten pockets of ruby guava paste and tangy cream cheese baked into a lightly sweet focaccia — the flavors of a guava-and-cheese pastelito in a pillowy loaf.
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.
Crisp, curled pepperoni over molten mozzarella on a pillowy focaccia, finished with a sweet-and-spicy hot honey drizzle after baking.
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.
Tangy, spicy drained kimchi and scallion caramelizing into a tall focaccia with a savory, gently funky, sesame-touched finish.
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.
Savory-sweet miso butter melting into a tall focaccia, scattered with scallion and toasted sesame for a deeply umami, nutty finish.
Garlicky citrus-marinated pork and soft sweet onions baked into a tender focaccia, brightened with a spoon of raw Cuban mojo and oregano after the oven.
Sweet-smoky roasted red pepper and walnut muhammara with a tang of pomegranate molasses, swooped over a warm focaccia and showered with toasted walnuts.
Bird's-eye chili heat, garlic, lemon and smoked paprika from the Portuguese-African peri-peri tradition, over pre-cooked chicken on an airy focaccia.
Tangy, creamy pimento cheese — sharp cheddar, sweet roasted pepper and a little heat — swirled onto a pillowy focaccia so it melts without splitting.
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.
Warm, floral Moroccan ras el hanout — cinnamon, cumin, coriander, rose and ginger — over sweet roasted squash on a tall, airy focaccia.
Roasted aubergine, courgette, pepper and tomato with thyme over a golden focaccia — the summer-vegetable flavors of a Provençal ratatouille.
Smoky roasted poblano strips and pools of melting queso baked into an airy focaccia — the mild-chile, creamy-cheese comfort of rajas con crema in bread form.
A modern Australian cafe trio — sweet roasted pumpkin, salty feta and buttery native macadamia — over a tall, airy focaccia.
Spiced spinach and mustard greens cooked down and squeezed dry, dotted with soft paneer over a tall, olive-oil-rich focaccia.
Paper-thin potato and onion dusted with pimentón over a golden focaccia — smoky, earthy and crisp-edged, from the Spanish paprika pantry.
Smoky cured chorizo rendering pimentón-red oil, nutty Manchego and sweet roasted pepper over a golden focaccia — the flavors of a Spanish tapas bar.
Nigerian yaji — a nutty, smoky suya spice of ground peanut, ginger, chili and paprika — over pre-cooked beef and onion on an airy focaccia.
Smoky yogurt-marinated paneer, warm garam-masala heat and charred cubes of cheese pressed into a tall, olive-oil-rich focaccia.
Sage, thyme, sweated celery and onion baked right into a tall, buttery focaccia — the aroma of Thanksgiving stuffing in a savory holiday loaf.
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.
Same-day, overnight, no-knead, sourdough, poolish, biga and more.
A tall, olive-oil-rich focaccia with a crisp base and an open, tender crumb — the reference recipe everything else on this site builds from.
A robust, chewy focaccia with a milky-wheaty aroma and a strong, well-structured open crumb — built on a biga, the stiff Italian preferment prized for backbone.
A golden round focaccia with a deeply crisp, almost fried base and a soft, olive-oil-rich crumb — baked in a preheated cast-iron skillet that sizzles the bottom the moment the dough goes in.
A soft, golden, olive-oil-rich focaccia with a tender dimpled top and flaky salt — built for a first-timer who has never touched sticky dough.
A small batch of individual focaccias baked in a muffin tin — puffy, oil-crisped little rounds that portion themselves, bake fast and even, and make a gentle first bake for beginners.
A tall, cloud-soft focaccia with a golden oiled crust — made with one stir and a long unhurried rise, no kneading and no folding at all.
A deeply flavored, wine-scented focaccia with a blistered, open crumb and lacquered oiled crust — the dough does its work overnight in the fridge.
A sweet-smelling, nutty focaccia with a wonderfully open, custardy crumb — built on a poolish, the loose overnight preferment that gives artisan bread its aroma.
A fragrant, golden focaccia with a crisp oiled base and springy crumb — mixed after lunch and on the table by dinner, no overnight wait.
A tangy, complex focaccia with a blistered open crumb and a wheaty, faintly sour aroma — raised entirely on an active sourdough starter.
Rosemary, tomato, potato, onion, olives, pesto and the seasons.
Sweet cherry tomatoes that burst and jam into the dimples, sharp dried oregano, and a crust stained red with roasted tomato oil — high-summer focaccia.
Focaccia dough cut into strips, stretched long, brushed with olive oil and salt, and baked until crisp — a rustic cross between grissini and focaccia, snappy outside with a hint of chew inside.
Mellow roasted-garlic oil brushed into every dimple with a mix of fresh herbs — fragrant and savory without the acrid bite of scorched raw garlic.
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.
Briny, meaty mixed Italian olives pressed deep into the dimples, salty and savory against a soft, oil-rich crumb.
Vivid green Genoese basil pesto swirled into a golden crust — fresh basil, pine nut, and Parmesan aromas over a soft, oil-rich crumb.
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.
Half whole-wheat flour for a nutty, faintly sweet, wholemeal crumb — handled at a gentler hydration and given an autolyse so the bran softens instead of shredding the crumb.
Ribbons of shaved zucchini and sharp, salty pecorino over a golden crust — a light, savory summer bake with browned, cheesy edges.
Sheet-pan pizza on a focaccia base.
A thick, airy sheet-pan pizza built on a focaccia dough — crisp-fried base, pillowy crumb, and a simple uncooked-sauce top.
Sweet San Marzano-style tomato, milky torn fresh mozzarella, and basil over a tall, olive-oil-crisped focaccia base — the red-white-green classic, sheet-pan style.
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.
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.
Molten mozzarella and cool clouds of ricotta over an olive-oil-glossed focaccia base, no tomato in sight — rich, milky, and finished with lemon zest and cracked pepper.
Split, fill and serve — from mortadella to caprese.
Ripe summer tomato, milky fresh mozzarella, and torn basil pressed into olive-oil-soaked focaccia — the caprese salad turned into a portable, juice-soaked sandwich.
Silky folds of pistachio-studded mortadella over cool, creamy stracciatella and a shower of crushed pistachios, tucked into warm split focaccia — the panino all of Italy fell for.
Salty-sweet prosciutto di Parma, creamy fresh mozzarella, and a peppery tangle of arugula on olive-oil-brushed focaccia — the Italian deli sandwich, done simply.