Welcome to a delicious journey through the world of rustic Italian focaccia. I’ve found 15 incredible recipes that make this bread the star of any meal. From classic rosemary and sea salt to savory eggplant and mozzarella, each recipe offers something special. These focaccias can turn a simple dinner into a truly memorable experience. Ready to explore these flavorful possibilities?
Classic Rosemary and Sea Salt Focaccia
Focaccia is a traditional Italian bread known for its rich flavor and light, airy texture. It’s a versatile bread that can be served as an appetizer, side dish, or even used as the base for sandwiches. The Classic Rosemary and Sea Salt Focaccia is a straightforward yet delicious version that brings out the natural flavors of olive oil, fresh rosemary, and coarse sea salt.
This focaccia is perfect for those who appreciate a simple yet flavorful bread that complements a variety of meals. This recipe focuses on creating a focaccia with a perfect golden crust and a soft, airy interior. The combination of rosemary and sea salt enhances the bread’s flavor and adds a rustic touch.
Whether you’re serving it alongside a hearty Italian meal or enjoying it on its own, this focaccia is sure to impress. The following recipe is designed to serve 4-6 people, making it ideal for a family gathering or a dinner party.
Ingredients for 4-6 People:
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (about 110°F or 43°C)
- 1/4 cup extra-virgin olive oil, plus more for greasing
- 2 tablespoons fresh rosemary leaves
- 1 tablespoon coarse sea salt
Cooking Instructions:
- Prepare the Dough: In a large mixing bowl, combine the flour and salt. In a separate small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy. Add the yeast mixture and 2 tablespoons of olive oil to the flour mixture, stirring until a dough begins to form.
- Knead the Dough: Turn the dough out onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm area for about 1-1.5 hours, or until it has doubled in size.
- Prepare the Baking Pan: Preheat your oven to 425°F (220°C). Grease a large baking sheet or pan with olive oil. Once the dough has risen, punch it down to release the air and transfer it to the prepared pan.
- Shape the Dough: Use your fingers to press and stretch the dough evenly across the pan, creating dimples on the surface. Drizzle the remaining olive oil over the top.
- Add Toppings: Sprinkle the rosemary leaves and coarse sea salt evenly over the surface of the dough.
- Second Rise: Let the dough rise again for about 20-30 minutes until it becomes puffy.
- Bake the Focaccia: Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped.
- Cool and Serve: Remove the focaccia from the oven and let it cool on a wire rack for at least 10 minutes before slicing and serving.
Extra Tips:
For a more robust flavor, consider infusing the olive oil with garlic or additional herbs before using it to drizzle over the dough. If you want a crispier crust, you can bake the focaccia on a pizza stone or preheated baking steel.
Additionally, if you prefer a thicker focaccia, use a smaller baking pan to keep the dough more contained. Remember that focaccia is best enjoyed fresh, so try to serve it shortly after baking for the best texture and flavor.
Sun-Dried Tomato and Basil Focaccia
Sun-Dried Tomato and Basil Focaccia is a delightful take on the traditional Italian bread, offering a burst of Mediterranean flavors with every bite. This focaccia is perfect as a standalone snack or as an accompaniment to your favorite Italian meals. The combination of tangy sun-dried tomatoes and aromatic fresh basil infused into the dough makes this bread incredibly flavorful.
The process of making focaccia is therapeutic and rewarding, as you watch simple ingredients transform into a golden, fluffy masterpiece. The secret to a successful focaccia lies in its texture: a slightly crisp exterior with a soft, airy interior.
This recipe for Sun-Dried Tomato and Basil Focaccia is designed to serve 4-6 people, making it an ideal choice for family gatherings or small dinner parties. The rich, savory taste of the sun-dried tomatoes combined with the freshness of basil creates a perfect balance, guaranteeing every slice is a treat. By following the steps below, you’ll achieve a focaccia that’s both aesthetically pleasing and deliciously satisfying.
Ingredients (serves 4-6):
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 teaspoon salt
- 1 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon coarse sea salt
- Freshly ground black pepper
Cooking Instructions:
- Activate the Yeast: In a large bowl, combine the warm water and active dry yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy. This indicates that the yeast is activated and ready.
- Make the Dough: Add the flour and 1 teaspoon of salt to the yeast mixture. Pour in the 1/4 cup of olive oil and mix until a sticky dough forms. Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Prepare the Pan: Preheat your oven to 425°F (220°C). Grease a baking sheet with olive oil. Once the dough has risen, gently punch it down to release excess air. Stretch and press the dough onto the prepared baking sheet, shaping it into a rectangle or circle.
- Add Toppings: Press your fingers into the dough to create dimples across the surface. Distribute the chopped sun-dried tomatoes and basil evenly over the top. Drizzle with additional olive oil, and sprinkle with coarse sea salt and freshly ground black pepper.
- Second Rise: Allow the topped dough to rise again for 20-30 minutes. This second rise helps to develop the flavor and texture further.
- Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the edges are crisp. Remove from the oven and let it cool slightly before slicing and serving.
Extra Tips:
For the best results, use high-quality extra-virgin olive oil as it greatly enhances the flavor of the focaccia. If you prefer a more intense tomato flavor, you can use sun-dried tomatoes packed in oil. Just be sure to drain them well before adding to the dough.
To guarantee the dough rises properly, make sure your water isn’t too hot, as this can kill the yeast; it should be warm to the touch, similar to bath water. Finally, feel free to experiment by adding other herbs or toppings like rosemary, olives, or caramelized onions to customize your focaccia.
Garlic and Herb Infused Focaccia
Garlic and Herb Infused Focaccia is a delightful Italian bread that’s both aromatic and flavorful, making it a perfect accompaniment to any meal. This focaccia is distinguished by its rich infusion of fresh garlic and herbs, which permeate the dough and create a mouthwatering aroma that fills the kitchen as it bakes.
The combination of crispy crust and fluffy interior offers a satisfying texture, while the savory toppings add depth and complexity to each bite. Ideal for serving alongside soups, stews, or salads, this focaccia also makes an excellent standalone snack or appetizer.
Preparing this Garlic and Herb Infused Focaccia involves a simple yet rewarding process that brings out the best of Italian rustic baking traditions. With a few basic ingredients and some patience, you can create a homemade focaccia that rivals those found in traditional Italian bakeries.
The use of fresh garlic and a selection of herbs like rosemary and thyme enhances the dough’s natural flavors, resulting in a bread that’s both comforting and indulgent. This recipe yields enough focaccia to serve 4-6 people, making it perfect for family meals or small gatherings.
Ingredients (Serves 4-6):
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (110°F)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Coarse sea salt, for topping
Cooking Instructions:
- Activate the Yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.
- Prepare the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and 1/4 cup of olive oil. Use a wooden spoon or your hands to mix the ingredients until a dough begins to form.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes, until it’s smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
- Prepare the Garlic and Herb Mixture: While the dough is rising, mix the minced garlic, chopped rosemary, and thyme leaves in a small bowl. Set aside.
- Shape the Focaccia: Once the dough has risen, punch it down gently to release the air. Transfer it to a greased baking sheet and stretch it out to a rectangle or oval shape, about 1/2 inch thick.
- Second Rise: Cover the dough again and let it rise for another 20-30 minutes.
- Add Toppings: Preheat your oven to 425°F (220°C). Once the dough has risen again, use your fingers to press dimples into the surface. Drizzle with olive oil and sprinkle the garlic and herb mixture evenly over the top. Finish with a generous sprinkle of coarse sea salt.
- Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- Cool and Serve: Remove the focaccia from the oven and allow it to cool slightly on a wire rack before slicing and serving.
Extra Tips:
For a more intense flavor, consider making the garlic and herb mixture a day ahead and allowing it to infuse in the olive oil overnight. This will enhance the aromatic qualities of the focaccia.
If you prefer a softer crust, cover the focaccia with a clean kitchen towel immediately after baking to trap the steam. Additionally, feel free to experiment with different herbs or add toppings like sliced olives, sun-dried tomatoes, or caramelized onions for a personalized touch.
Olives and Cherry Tomatoes Focaccia
Olives and Cherry Tomatoes Focaccia is a delightful rustic Italian bread, perfect for any occasion. This focaccia recipe combines the briny taste of olives with the sweet and tangy burst of cherry tomatoes, creating a mouthwatering contrast that will tantalize your taste buds. The key to a good focaccia is its light, airy texture and crisp, golden crust, which is achieved through careful preparation and baking techniques. This recipe is designed to serve 4-6 people, making it a perfect centerpiece for a family dinner or a casual gathering with friends.
Making focaccia from scratch is a rewarding process that involves allowing the dough to rise and develop flavor over time. The addition of olive oil not only enriches the dough but also contributes to the crispy crust. The topping is where you can get creative; however, the combination of olives and cherry tomatoes is a classic pairing that’s both visually appealing and delicious. Follow this recipe to bring a taste of Italy into your home, and enjoy a slice of this beautifully savory bread, either on its own or as an accompaniment to your favorite meal.
Ingredients (Serves 4-6):
- 500g all-purpose flour
- 2 teaspoons salt
- 1 sachet (7g) dry yeast
- 325ml warm water
- 60ml olive oil (plus extra for drizzling and greasing)
- 150g cherry tomatoes, halved
- 100g pitted olives, sliced
- 1 tablespoon fresh rosemary, chopped
- Sea salt flakes for sprinkling
Cooking Instructions:
- Prepare the Dough: In a large bowl, mix the flour and salt. In a separate smaller bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy. Make a well in the center of the flour mixture and pour in the yeast mixture along with 50ml of olive oil. Mix until a dough forms.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- First Rising: Place the kneaded dough into a lightly oiled bowl, cover it with a damp tea towel or plastic wrap, and leave it to rise in a warm place for 1-2 hours or until it has doubled in size.
- Prepare the Baking Tray: Once the dough has risen, grease a baking tray with olive oil. Gently punch down the dough to release air and transfer it to the prepared tray. Stretch and press it out to fit the tray, about 2cm thick.
- Second Rising: Cover the dough with a damp cloth and let it rise again for about 30 minutes. Preheat your oven to 220°C (428°F) while the dough is rising.
- Add Toppings: After the second rise, use your fingers to create dimples across the surface of the dough. Drizzle the remaining olive oil over the top. Distribute the cherry tomatoes and olives evenly across the dough, pressing them lightly into the surface. Sprinkle with rosemary and sea salt flakes.
- Bake the Focaccia: Place the tray in the preheated oven and bake for 20-25 minutes until the focaccia is golden brown and the edges are crispy. Remove from the oven and allow it to cool slightly before slicing.
Extra Tips:
To enhance the flavor of your Olives and Cherry Tomatoes Focaccia, consider using a good quality extra virgin olive oil, as this will notably impact the taste of the bread. If you prefer a more robust flavor, you can also experiment by adding garlic cloves or sun-dried tomatoes to the topping.
Additionally, for a fluffier focaccia, make sure that the dough is given enough time to rise properly in a warm environment. If your house is cool, you might let it rise in an oven that has been slightly warmed and then turned off. Enjoy your homemade focaccia fresh out of the oven for the best experience.
Caramelized Onion and Gorgonzola Focaccia
Caramelized Onion and Gorgonzola Focaccia is a delightful combination of sweet, savory, and aromatic flavors that are certain to elevate any meal or serve as a standalone treat. The soft, airy texture of the focaccia is perfectly complemented by the rich, creamy taste of Gorgonzola cheese and the sweet depth of caramelized onions. This rustic Italian bread is ideal for gatherings, as it pairs beautifully with a variety of dishes and is certain to be a crowd-pleaser.
Creating this focaccia requires a little patience as focaccia dough needs time to rise and develop its characteristic airy structure. However, the end result is worth every minute. The process begins by preparing a basic focaccia dough, followed by the slow caramelization of onions to achieve their sweet, golden-brown perfection. Finally, the focaccia is assembled with a generous sprinkle of Gorgonzola, creating a perfect harmony of flavors. This recipe serves 4-6 people and can be enjoyed warm or at room temperature.
Ingredients:
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water
- 1/4 cup olive oil, plus extra for drizzling
- 2 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon sugar
- 1 cup crumbled Gorgonzola cheese
- Fresh rosemary sprigs (optional)
- Sea salt, for sprinkling
Instructions:
- Prepare the Dough: In a large mixing bowl, combine the flour and salt. In a separate bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy. Add the yeast mixture and 1/4 cup of olive oil to the flour mixture. Mix until a dough begins to form.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Caramelize the Onions: While the dough is rising, heat the butter in a large skillet over medium heat. Add the sliced onions and sugar, stirring occasionally. Cook the onions for about 20-25 minutes until they’re soft and caramelized to a golden brown. Remove from heat and set aside.
- Shape the Dough: Preheat your oven to 425°F (220°C). Once the dough has risen, punch it down to release any air bubbles. Transfer it to a well-oiled baking sheet and gently stretch and press it to fit the pan, creating dimples with your fingers.
- Assemble the Focaccia: Drizzle a little olive oil over the dough. Evenly distribute the caramelized onions across the top, followed by the crumbled Gorgonzola cheese. If desired, add fresh rosemary sprigs for additional flavor. Sprinkle with sea salt.
- Bake the Focaccia: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the bread is golden brown and the cheese is bubbly. Remove from the oven and let it cool slightly before slicing.
- Serve: Cut the focaccia into squares or strips and serve warm or at room temperature.
Extra Tips:
For the best results, verify that your water is warm (about 110°F or 45°C) when activating the yeast, as water that’s too hot can kill the yeast.
When caramelizing the onions, patience is key; low and slow cooking will bring out their natural sweetness.
If you prefer a stronger cheese flavor, consider using a combination of Gorgonzola and another blue cheese.
This focaccia can also be customized with additional toppings such as olives, sun-dried tomatoes, or roasted garlic for added complexity.
Prosciutto and Fig Focaccia
Prosciutto and Fig Focaccia combines the rich, savory flavors of prosciutto with the sweet, jammy taste of figs, all atop a soft, airy focaccia base. This rustic Italian bread is perfect for any occasion, whether you’re serving it as a hearty appetizer, a side dish for a main meal, or even as a delicious snack on its own.
The combination of salty, sweet, and herby flavors is sure to satisfy any palate, making it an excellent choice for both casual and formal gatherings.
Focaccia is a versatile Italian flatbread that’s known for its delightful texture and flavor. In this recipe, we elevate the classic focaccia with the addition of succulent prosciutto and figs, which are a match made in culinary heaven.
The bread itself is fluffy and light, with a golden crust that’s infused with olive oil and rosemary. The prosciutto adds a rich, savory depth, while the figs bring a pleasant sweetness that balances the flavors beautifully.
Ingredients (Serves 4-6):
- 500g all-purpose flour
- 10g salt
- 7g instant yeast
- 350ml warm water
- 60ml extra-virgin olive oil, plus extra for drizzling
- 150g fresh figs, quartered
- 100g thinly sliced prosciutto
- 2 tablespoons fresh rosemary, chopped
- Sea salt flakes, for sprinkling
Cooking Instructions:
- Prepare the Dough: In a large bowl, combine the flour, salt, and instant yeast. Add the warm water and mix until a sticky dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours or until it has doubled in size.
- Shape the Dough: After the first rise, punch down the dough to release any air bubbles. Transfer it to a well-oiled baking tray (around 9×13 inches) and press it out to fit the tray. Use your fingers to create dimples all over the surface of the dough.
- Second Rise: Cover the dough again with a towel and let it rise for another 30 minutes.
- Preheat the Oven: While the dough is rising, preheat your oven to 220°C (428°F).
- Top the Focaccia: After the second rise, drizzle the dough generously with extra-virgin olive oil. Arrange the quartered figs and prosciutto slices evenly over the surface. Sprinkle chopped rosemary and sea salt flakes on top.
- Bake: Place the tray in the oven and bake for 20-25 minutes, or until the focaccia is golden brown and cooked through. The figs should be soft and the prosciutto slightly crisp.
- Cool and Serve: Allow the focaccia to cool slightly in the tray before transferring it to a wire rack. Slice and serve warm or at room temperature.
Extra Tips:
For the best texture, verify your water is warm to the touch but not hot, as this helps activate the yeast without killing it.
If you want a more intense fig flavor, you can use dried figs instead of fresh ones, but be sure to soak them in warm water for about 15 minutes before use.
Additionally, experiment with different herbs like thyme or basil for a unique twist.
Finally, storing any leftovers in an airtight container at room temperature will help maintain the focaccia’s texture for up to two days.
Roasted Red Pepper and Goat Cheese Focaccia
Focaccia, a beloved Italian flatbread, is known for its fluffy texture and versatility. This roasted red pepper and goat cheese focaccia elevates the traditional bread by infusing it with the sweet and smoky essence of roasted red peppers and the creamy, tangy flavor of goat cheese. Perfect for serving as an appetizer, side dish, or even a light main course, this recipe will transport you to the rustic countryside of Italy with every bite.
For this recipe, we’ll create a golden, herb-infused focaccia dough topped generously with roasted red peppers and crumbled goat cheese. The combination of these ingredients not only enhances the flavor profile but also adds vibrant colors that make the dish visually appealing. Whether you’re hosting a dinner party or simply enjoying a quiet evening at home, this focaccia will certainly be a delightful addition to your meal.
Ingredients (Serves 4-6):
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cups warm water (about 110°F)
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup olive oil, plus more for greasing
- 2 tablespoons fresh rosemary, chopped
- 1 large red bell pepper
- 4 ounces goat cheese, crumbled
- Sea salt and freshly ground black pepper to taste
Cooking Instructions:
- Prepare the Dough: In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until it becomes frothy. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Form the dough into a ball.
- Let the Dough Rise: Lightly oil a clean bowl, place the dough inside, and cover it with a damp cloth. Allow the dough to rise in a warm place for about 1 to 1.5 hours or until it has doubled in size.
- Roast the Pepper: While the dough is rising, preheat your oven to 450°F (230°C). Place the red bell pepper on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven, place in a bowl, and cover with plastic wrap to steam for 10 minutes. Once cooled, peel off the skin, remove the seeds, and slice into thin strips.
- Prepare the Focaccia: Preheat your oven to 425°F (220°C). Punch down the risen dough and transfer it to a greased baking sheet. Stretch the dough out to fit the sheet, creating dimples with your fingers. Drizzle with a bit more olive oil and sprinkle with chopped rosemary.
- Add Toppings: Evenly distribute the roasted red pepper strips and crumbled goat cheese over the surface of the dough. Sprinkle with sea salt and black pepper.
- Bake the Focaccia: Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through. Remove from the oven and let it cool slightly on a wire rack before slicing.
Extra Tips:
For an added depth of flavor, consider infusing your olive oil with garlic by gently heating it with crushed garlic cloves and then straining before use.
Additionally, if you prefer a spicier kick, include a sprinkle of red pepper flakes on top before baking.
Spinach and Ricotta Focaccia
Spinach and Ricotta Focaccia is a delightful twist on the traditional Italian bread, perfect for those who enjoy a savory, cheesy bite with a hint of brightness. This focaccia is topped with a generous layer of creamy ricotta cheese and vibrant spinach, creating a combination that’s both rich and invigorating. The bread itself is soft and airy, with a slightly crisp crust that’s sure to please any palate.
Whether served as an appetizer, a side dish, or even a main course, this focaccia is sure to impress your family and friends with its flavorsome profile.
Preparing Spinach and Ricotta Focaccia is a rewarding experience that combines the art of bread-making with the satisfaction of creating something delicious and wholesome. The preparation involves making a simple focaccia dough, allowing it to rise until it’s light and fluffy, and then adorning it with a topping that marries the earthiness of spinach with the creaminess of ricotta.
With ingredients that are easy to find and steps that are straightforward to follow, you can bring a touch of rustic Italian cuisine to your table in no time.
Ingredients (serving size: 4-6 people):
- 500g all-purpose flour
- 2 teaspoons salt
- 1 packet (7g) instant yeast
- 325ml warm water
- 2 tablespoons olive oil, plus extra for drizzling
- 250g fresh spinach leaves
- 250g ricotta cheese
- 1 garlic clove, minced
- Salt and pepper to taste
- 1 teaspoon dried oregano
- Sea salt for sprinkling
Cooking Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the flour, salt, and instant yeast. Gradually add the warm water and olive oil while mixing with a spoon until the dough starts to come together.
Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
2. First Rise:
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
3. Prepare the Topping:
While the dough is rising, wash and dry the spinach leaves. In a pan over medium heat, add a little olive oil and sauté the minced garlic for about 1 minute.
Add the spinach and cook until wilted. Remove from heat and allow to cool slightly.
4. Combine Ricotta and Spinach:
In a bowl, mix the ricotta cheese with the cooked spinach, seasoning with salt, pepper, and dried oregano. Set aside.
5. Shape the Dough:
Once the dough has risen, punch it down to release the air. Transfer the dough to a baking sheet lined with parchment paper and stretch it into a rectangular or oval shape, about 1.5 cm thick.
6. Second Rise:
Cover the dough with a damp cloth again and let it rise for another 30 minutes.
7. Preheat the Oven:
Preheat your oven to 220°C (428°F).
8. Assemble the Focaccia:
After the second rise, use your fingers to create dimples in the surface of the dough. Spread the ricotta and spinach mixture evenly over the dough.
Drizzle with a little olive oil and sprinkle with sea salt.
9. Bake:
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the top is slightly crispy.
10. Serve:
Remove from the oven and let it cool slightly before slicing and serving.
Extra Tips:
For an extra burst of flavor, consider adding a sprinkle of grated parmesan cheese on top of the ricotta and spinach mixture before baking. This will add a savory depth to your focaccia.
Additionally, if you prefer a more pronounced garlic flavor, you can rub a cut garlic clove over the surface of the baked focaccia while it’s still warm.
Sausage and Bell Pepper Focaccia
Sausage and Bell Pepper Focaccia is a delightful Italian-inspired bread dish that combines the savory flavors of sausage with the sweetness of bell peppers, all baked into a fluffy focaccia base. This dish is perfect for a family dinner or a casual gathering with friends, offering a hearty and satisfying meal on its own or as a side. The combination of the rustic focaccia bread paired with the robust toppings makes this an irresistible treat for any food lover.
The key to a successful Sausage and Bell Pepper Focaccia lies in balancing the flavors of the ingredients and achieving the perfect texture for the bread. The focaccia should be airy and chewy, with a crisp outer crust that complements the juicy sausage and tender peppers. This recipe is designed to serve 4-6 people, making it ideal for a small group or as part of a larger spread. With a few simple ingredients and easy-to-follow steps, you can create a delicious and comforting dish that captures the essence of rustic Italian cooking.
Ingredients for Sausage and Bell Pepper Focaccia (serves 4-6):
- 500g all-purpose flour
- 10g instant yeast
- 10g salt
- 350ml lukewarm water
- 3 tablespoons olive oil, plus extra for drizzling
- 250g Italian sausage, removed from casings
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
- Prepare the Dough: In a large mixing bowl, combine the flour, yeast, and salt. Gradually add the lukewarm water and 3 tablespoons of olive oil, mixing until a soft dough forms. Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic. Place the dough back into the bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Cook the Sausage and Vegetables: In a large skillet over medium heat, add a splash of olive oil and cook the sausage until browned, breaking it into smaller pieces with a spatula. Once cooked, remove the sausage from the skillet and set aside. In the same skillet, add the sliced bell peppers, onion, and minced garlic. Sauté until the vegetables are soft and slightly caramelized, then stir in the dried oregano, thyme, salt, and pepper. Mix the sausage back into the skillet with the vegetables.
- Shape the Focaccia: Preheat your oven to 220°C (428°F). Punch down the risen dough and transfer it to a greased baking sheet or a parchment-lined tray. Stretch and press the dough into a rectangular shape, approximately 1 inch thick. Use your fingers to create dimples across the surface of the dough.
- Assemble and Bake: Evenly distribute the sausage and bell pepper mixture over the focaccia dough, pressing the toppings gently into the surface. Drizzle a little olive oil over the top and sprinkle with additional salt and pepper. Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through.
- Serve: Once baked, remove the focaccia from the oven and let it cool slightly on a wire rack. Garnish with fresh basil leaves if desired, slice, and serve warm.
Extra Tips:
For the best results, verify that your water is lukewarm when making the dough; this helps the yeast activate properly. Be patient with the dough rising process, as this contributes to the focaccia’s airy texture.
If you want to add a bit of heat, consider incorporating a pinch of red pepper flakes with the sausage. Feel free to experiment with other toppings like olives or sun-dried tomatoes to personalize your focaccia.
Artichoke and Parmesan Focaccia
Artichoke and Parmesan Focaccia is a delightful variation of the traditional Italian flatbread, offering a savory blend of tender artichoke hearts and the rich, nutty flavor of Parmesan cheese. This version of focaccia is perfect for a casual dinner party or as a delicious accompaniment to a hearty Italian meal.
The key to the perfect Artichoke and Parmesan Focaccia lies in the dough’s airy texture and the harmonious balance of toppings that create a delicate, yet satisfying, taste. To achieve this, the dough must be allowed to rise properly, resulting in a light and fluffy base that complements the savory toppings.
The artichokes add a unique texture and flavor profile, while the Parmesan provides a salty, umami kick that enhances the overall taste. Baking this focaccia will fill your kitchen with the irresistible aroma of fresh bread and herbs, making it a truly comforting and inviting dish.
Ingredients (Serves 4-6):
- 2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (about 110°F)
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup marinated artichoke hearts, drained and chopped
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Cooking Instructions:
- Prepare the Dough: In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix Ingredients: Add the flour, 2 tablespoons of olive oil, and salt to the yeast mixture. Stir with a wooden spoon until a sticky dough forms.
- Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes until it’s smooth and elastic. Alternatively, use a stand mixer with a dough hook.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat and Prepare Baking Pan: Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking sheet or pan with olive oil.
- Shape the Dough: Punch down the risen dough and transfer it to the prepared baking sheet. Gently stretch and press the dough to fit the pan evenly.
- Add Toppings: Press your fingertips into the surface of the dough to create dimples. Drizzle with olive oil, then spread the chopped artichoke hearts evenly over the top. Sprinkle the Parmesan cheese, dried oregano, garlic powder, salt, and pepper over the artichokes.
- Second Rise: Let the dough rise again for about 20-30 minutes until it puffs up slightly.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and the cheese is melted and bubbly.
- Cool and Serve: Remove from the oven and allow to cool slightly. Garnish with fresh parsley if desired, then cut into squares and serve warm.
Extra Tips:
For a crispier crust, consider baking the focaccia on a pizza stone. If you prefer a softer texture, cover the focaccia with aluminum foil during the last 5 minutes of baking.
To infuse more flavor into the dough, you can add herbs like rosemary or thyme directly into the dough before the first rise. Additionally, when selecting artichokes, opt for those marinated in olive oil and herbs for added depth of flavor.
Enjoy your homemade Artichoke and Parmesan Focaccia with a side of olive oil and balsamic vinegar for dipping.
Mushroom and Truffle Oil Focaccia
Mushroom and Truffle Oil Focaccia is a delightful Italian bread that perfectly blends the earthy flavors of mushrooms with the luxurious aroma of truffle oil. This dish is an excellent choice for those who appreciate the rustic charm of Italian cuisine combined with gourmet ingredients.
The focaccia is characterized by its crispy crust and soft, airy interior, making it an ideal accompaniment to a hearty meal or as a standalone snack.
Preparing this focaccia is an enjoyable experience that brings the warmth of a traditional Italian kitchen into your home. The process involves creating a dough that rises to perfection, topped with sautéed mushrooms and a drizzle of rich truffle oil, resulting in a mouthwatering bread that’s both flavorful and aromatic.
Whether you’re serving it at a dinner party or enjoying it as a simple family meal, Mushroom and Truffle Oil Focaccia is sure to captivate.
Ingredients for 4-6 servings:
- 500g all-purpose flour
- 10g salt
- 7g instant yeast
- 325ml warm water
- 60ml extra virgin olive oil
- 250g mushrooms (such as cremini or button), sliced
- 2 cloves garlic, minced
- 2 tablespoons truffle oil
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Dough: In a large mixing bowl, combine the flour, salt, and instant yeast. Gradually add warm water and olive oil, mixing until a sticky dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.
- Prepare the Topping: While the dough is rising, heat a tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and garlic, sautéing until the mushrooms are golden brown and tender. Season with salt, pepper, and set aside.
- Shape the Focaccia: Once the dough has risen, punch it down to release the air. Transfer it to a baking sheet lined with parchment paper and gently stretch it into a rectangular shape about 1-inch thick.
- Second Rise: Cover the dough with a cloth and let it rise again for 30-45 minutes until it puffs up slightly.
- Preheat the Oven: Preheat your oven to 220°C (428°F).
- Add Toppings: Use your fingertips to dimple the surface of the dough. Spread the sautéed mushrooms evenly over the top, pressing them gently into the dough. Drizzle the truffle oil over the mushrooms, and sprinkle with fresh rosemary.
- Bake the Focaccia: Place the baking sheet in the preheated oven and bake for 20-25 minutes until the focaccia is golden brown and crispy on the edges.
- Cool and Serve: Remove from the oven and let it cool slightly on a wire rack. Slice and serve warm.
Extra Tips:
For an even richer flavor, consider adding a sprinkle of grated Parmesan cheese on top of the mushrooms before baking. Additionally, using a high-quality truffle oil will make a significant difference in the taste.
If you prefer a more robust garlic flavor, roast the garlic before adding it to the mushrooms. To guarantee the dough rises well, maintain a warm environment, as yeast is sensitive to temperature changes.
Enjoy your Mushroom and Truffle Oil Focaccia as a delicious appetizer or alongside your favorite Italian dishes.
Pesto and Pine Nut Focaccia
Pesto and Pine Nut Focaccia is a delightful twist on the traditional Italian bread, combining the aromatic flavors of basil pesto with the rich, nutty taste of pine nuts. This focaccia is perfect as a standalone snack, appetizer, or even a side dish to complement a hearty Italian meal. The recipe is designed to yield enough for 4-6 people, making it an excellent choice for family gatherings or casual dinner parties.
The base of this focaccia is a soft, airy dough that’s infused with olive oil to give it a rich flavor and tender crumb. Once the dough has risen, it’s topped with a generous layer of vibrant homemade or store-bought pesto, which infuses the bread with its characteristic garlicky and herbal notes. Sprinkled with toasted pine nuts, this focaccia not only offers a delightful crunch but also adds a touch of earthiness that complements the pesto beautifully.
Ingredients (Serves 4-6):
- 500g all-purpose flour
- 2 teaspoons salt
- 1 packet (7g) instant yeast
- 325ml warm water
- 3 tablespoons olive oil, plus extra for drizzling
- 150g basil pesto (homemade or store-bought)
- 50g pine nuts
- Sea salt flakes, for sprinkling
Instructions:
- Prepare the Dough: In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the warm water and 3 tablespoons of olive oil. Mix until a sticky dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- First Rise: Lightly oil a clean bowl and place the dough in it, turning it to coat with oil. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1-2 hours, or until it doubles in size.
- Preheat and Prep: Preheat your oven to 220°C (428°F). While the oven is heating, toast the pine nuts in a dry skillet over medium heat for about 3-4 minutes, stirring frequently until golden brown. Set aside to cool.
- Shape the Dough: Once the dough has risen, punch it down to release the air. Transfer it to a baking tray lined with parchment paper. Use your fingers to gently stretch and flatten the dough into a rectangle or oval shape about 1-2 cm thick.
- Add Toppings: Spread the pesto evenly over the surface of the dough, leaving a small border around the edges. Sprinkle the toasted pine nuts over the pesto.
- Second Rise: Cover the dough loosely with a damp cloth and let it rise again for about 20-30 minutes.
- Bake: Drizzle a little extra olive oil over the focaccia and sprinkle with sea salt flakes. Bake in the preheated oven for 15-20 minutes, or until the focaccia is golden brown and cooked through.
- Serve: Let the focaccia cool slightly on a wire rack before slicing and serving.
Extra Tips:
For a more intense flavor, try using a homemade pesto made with fresh basil, garlic, Parmesan cheese, and pine nuts. You can also experiment with different types of pesto, such as sun-dried tomato or roasted red pepper, for a unique twist.
Additionally, make sure to allow the dough enough time to rise properly, as this will result in a light and airy focaccia. Using a pizza stone can help achieve an even crispier crust.
Finally, always taste your pesto before spreading it to ascertain the seasoning is just right for your palate.
Zucchini and Lemon Focaccia
Zucchini and Lemon Focaccia is a delightful twist on the traditional Italian flatbread, bringing together the freshness of zucchini and the bright zing of lemon. This rustic focaccia recipe is perfect for a summer lunch or a side dish to complement your Italian dinner spread. The combination of soft, airy bread with the subtle sweetness of zucchini and the tangy notes of lemon makes it a crowd-pleaser. The recipe is designed for a serving size of 4-6 people, guaranteeing everyone at the table gets to enjoy this delicious creation.
The preparation involves creating a simple dough, which is then topped with thinly sliced zucchini and lemon zest. The dough is allowed to rise, giving it that characteristic fluffy texture, while a drizzle of olive oil guarantees a golden, crispy crust. This Zucchini and Lemon Focaccia isn’t only easy to make but also a feast for the eyes and the palate. Whether you’re a seasoned cook or a beginner, this recipe will guide you through creating a focaccia that’s bursting with flavor.
Ingredients (Serves 4-6):
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (110°F/45°C)
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/4 cup olive oil, plus more for drizzling
- 2 medium zucchinis, thinly sliced
- Zest of 1 lemon
- Sea salt flakes, for topping
- Freshly ground black pepper
Cooking Instructions:
- Prepare the Dough: In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.
- Mix the Dough: Add the flour, 1/4 cup olive oil, and salt to the yeast mixture. Mix until a sticky dough forms. Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 1-1.5 hours or until doubled in size.
- Prepare the Toppings: While the dough is rising, slice the zucchinis thinly and zest the lemon. Set aside.
- Shape the Dough: Once the dough has risen, punch it down and transfer it to a baking sheet lined with parchment paper. Gently stretch and press the dough to fit the sheet.
- Second Rise: Cover the dough with a damp cloth and let it rise again for about 30 minutes.
- Add Toppings: Preheat the oven to 425°F (220°C). After the second rise, arrange the zucchini slices over the dough and sprinkle with lemon zest. Drizzle generously with olive oil and sprinkle with sea salt flakes and black pepper.
- Bake the Focaccia: Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and the edges are crispy.
- Cool and Serve: Allow the focaccia to cool slightly before slicing. Serve warm or at room temperature.
Extra Tips:
For an even more flavorful focaccia, consider adding fresh herbs such as rosemary or thyme to the dough or as a topping.
Make sure not to slice the zucchinis too thickly, as thinner slices will cook more evenly and meld beautifully with the dough.
If you don’t have lemon zest, a light drizzle of lemon juice after baking can also enhance the flavor.
Finally, focaccia is best enjoyed on the day it’s made, but it can be reheated in the oven for a few minutes to regain its crispy texture.
Anchovy and Capers Focaccia
Indulge in the rich and savory flavors of an Anchovy and Capers Focaccia, a quintessential Italian bread dish that brings the essence of the Mediterranean to your table. This rustic focaccia is known for its delightful combination of salty anchovies and briny capers, perfectly balanced by a soft, airy bread base.
It’s a versatile dish that can be served as an appetizer, side, or even a main course when paired with a fresh salad. The dough is infused with olive oil, giving it a golden, crispy crust, while the toppings add a punch of flavor with every bite.
Making Anchovy and Capers Focaccia at home isn’t only rewarding but also surprisingly simple. The key to this recipe lies in the quality of the ingredients used, especially the anchovies and capers. For the best results, select premium anchovies packed in olive oil and capers preserved in vinegar or salt.
This focaccia serves 4-6 people, making it ideal for a family gathering or a small dinner party. Follow the steps below to create this delicious dish that will transport your taste buds straight to Italy.
Ingredients (Serves 4-6):
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 3/4 cups warm water (about 110°F)
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1 can (2 ounces) anchovy fillets, drained and chopped
- 2 tablespoons capers, rinsed and drained
- Fresh rosemary sprigs
- Sea salt, for sprinkling
Cooking Instructions:
1. Prepare the Dough: In a large mixing bowl, combine the flour, sugar, and salt. In a separate bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy.
Pour the yeast mixture into the dry ingredients along with 1/4 cup of olive oil. Mix until the dough begins to form.
2. Knead the Dough: Transfer the dough onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough is sticky, add a little more flour as needed.
3. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm area for about 1-2 hours or until it has doubled in size.
4. Prepare the Baking Pan: Preheat your oven to 425°F (220°C). Generously grease a baking sheet or a focaccia pan with olive oil.
5. Shape the Dough: Once the dough has risen, gently punch it down to release the air. Transfer it to the prepared baking pan and press it out to fit the pan, creating dimples with your fingers across the surface.
6. Add Toppings: Distribute the chopped anchovies and capers evenly over the dough. Tuck in a few rosemary sprigs for an aromatic touch. Drizzle the top with olive oil and lightly sprinkle with sea salt.
7. Second Rise: Allow the focaccia to rise again for about 20-30 minutes.
8. Bake the Focaccia: Place the baking pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges.
9. Cool and Serve: Remove the focaccia from the oven and let it cool slightly on a wire rack. Cut into squares and serve warm or at room temperature.
Extra Tips:
For a more intense flavor, consider marinating the anchovies and capers in olive oil with a pinch of crushed red pepper flakes for a few hours before spreading them on the dough. This will enhance the overall taste and add a subtle heat to your focaccia.
Additionally, if you prefer a thinner crust, divide the dough into two smaller pans and adjust the baking time accordingly. Remember to always use high-quality olive oil, as it greatly impacts the flavor and texture of the focaccia.
Enjoy experimenting with additional toppings like sun-dried tomatoes or olives to create your own unique version of this classic Italian dish.
Eggplant and Mozzarella Focaccia
Eggplant and Mozzarella Focaccia is a delightful blend of rustic Italian flavors, combining the earthiness of roasted eggplant with the creaminess of melted mozzarella, all nestled on a soft and airy focaccia base. This dish is perfect for a hearty lunch or a delicious appetizer at a dinner party.
The focaccia itself is infused with aromatic herbs, providing a fragrant foundation that complements the savory toppings beautifully. Whether you’re a seasoned cook or new to Italian cuisine, this recipe is both approachable and rewarding, offering a taste of Italy right in your kitchen.
The key to this dish lies in the quality of its ingredients. Fresh mozzarella, ripe eggplant, and a well-proofed dough make all the difference. The focaccia dough is enriched with olive oil and a sprinkle of sea salt, which enhances its flavor and texture.
Meanwhile, the eggplant is roasted to perfection, adding a smoky depth to the dish. Topped with slices of mozzarella and a drizzle of olive oil, the focaccia is baked until golden and bubbly. Serve it warm, perhaps with a side of marinara sauce for dipping, and enjoy the rustic charm of this Italian classic.
Ingredients (Serves 4-6):
- 500g all-purpose flour
- 10g salt
- 7g instant yeast
- 350ml warm water
- 50ml olive oil, plus extra for drizzling
- 1 large eggplant, sliced into rounds
- 250g fresh mozzarella, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Sea salt, for sprinkling
- Fresh basil leaves, for garnish
Cooking Instructions:
1. Prepare the Dough: In a large mixing bowl, combine the flour, salt, and instant yeast. Gradually add the warm water and olive oil, mixing until a sticky dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
2. Roast the Eggplant: Preheat your oven to 200°C (390°F). Arrange the eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with minced garlic and a pinch of salt.
Roast in the oven for 20-25 minutes, flipping halfway through, until the eggplant is tender and slightly caramelized.
3. Shape the Focaccia: Once the dough has risen, punch it down to release the air. Transfer it to a well-oiled baking tray and gently stretch it out to fit the tray.
Let the dough rest for another 15 minutes.
4. Assemble the Focaccia: Preheat the oven to 220°C (430°F). Arrange the roasted eggplant slices over the dough, followed by the mozzarella slices. Sprinkle with dried oregano and a drizzle of olive oil.
Press the toppings gently into the dough.
5. Bake the Focaccia: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the edges are golden brown and the cheese has melted and started to bubble.
6. Garnish and Serve: Once baked, remove the focaccia from the oven and let it cool slightly. Sprinkle with fresh basil leaves and a pinch of sea salt before slicing and serving.
Extra Tips:
For the best results, use high-quality olive oil and fresh mozzarella, as these ingredients greatly impact the flavor of the focaccia. If you have the time, allow the dough to rise slowly in the refrigerator overnight for a more developed flavor.
When roasting the eggplant, make sure not to overcrowd the baking sheet, as this can prevent even cooking. Additionally, feel free to experiment with other herbs like rosemary or thyme for a unique twist on this classic recipe.
