14 Golden Italian Focaccia Recipes That Are Soft, Chewy, and Perfect

Have you ever been enchanted by the delightful world of Italian focaccia?

Each bite offers a soft, chewy delight paired with rich flavors that are simply irresistible.

From classic rosemary and sea salt to unique toppings like caramelized onions, these recipes have something special for everyone.

Whether you’re in search of a tasty snack or a perfect meal companion, these focaccia recipes are sure to satisfy.

Ready to explore these delicious creations?

Classic Rosemary and Sea Salt Focaccia

Focaccia is a popular Italian flatbread that’s known for its soft, chewy interior and crispy, golden-brown exterior. This classic rosemary and sea salt focaccia is a timeless favorite, offering a fragrant aroma and a perfect balance of flavors. The addition of fresh rosemary leaves and a sprinkle of sea salt elevates the bread’s natural taste, making it an irresistible accompaniment to any meal or a delightful snack on its own.

Originating from the Liguria region, this focaccia recipe captures the essence of traditional Italian baking. By following this straightforward recipe, you can bring the taste of Italy into your home kitchen. Whether you’re serving it alongside a hearty soup, using it for sandwiches, or enjoying it as a standalone treat, this classic rosemary and sea salt focaccia will delight your senses and impress your guests.

Ingredients (Serves 4-6 people):

• 500g all-purpose flour
• 325ml warm water
• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 3 tablespoons olive oil, plus extra for greasing and drizzling
• 2 tablespoons fresh rosemary leaves
• 1 tablespoon coarse sea salt

Instructions:

1. 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 it becomes frothy, indicating that the yeast is activated.
2. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and 2 tablespoons of olive oil. Mix until a dough forms. Knead the dough for about 10 minutes on a floured surface until it becomes smooth and elastic.
3. First Rise: Lightly oil a large bowl, place the dough in it, and cover with a damp cloth. Let it rise in a warm place for about 1 hour, or until it has doubled in size.
4. Shape the Dough: Once the dough has risen, punch it down to release the air. Transfer it to a greased baking sheet or a 9×13 inch baking pan. Stretch and spread the dough evenly to fit the pan.
5. Second Rise: Cover the dough again with a damp cloth and let it rise for another 30 minutes.
6. Preheat and Prepare Toppings: Preheat the oven to 220°C (428°F). Drizzle olive oil over the dough, then use your fingers to create dimples all over the surface. Scatter rosemary leaves and sprinkle sea salt evenly on top.
7. Bake the Focaccia: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges.
8. Cool and Serve: Remove the focaccia from the oven and let it cool slightly on a wire rack. Slice and serve warm or at room temperature.

Extra Tips: For an even more flavorful focaccia, consider infusing the olive oil with garlic by gently heating the olive oil with a few crushed garlic cloves and allowing it to cool before drizzling it over the dough.

Additionally, you can experiment with different toppings like cherry tomatoes or olives according to your taste preferences. Remember, the key to perfect focaccia is in the resting and rising times, so be patient and allow the dough to develop its full potential.

Garlic and Herb Infused Focaccia

Garlic and Herb Infused Focaccia is a delightful Italian flatbread that combines the aromatic flavors of fresh garlic and a medley of herbs. Perfect as a side dish or a base for sandwiches, this focaccia is both fluffy and crispy, making it an irresistible addition to any meal. The infusion of garlic and herbs in the dough enhances the bread’s flavor, while the olive oil guarantees a moist texture.

This recipe will guide you through the process of making this delicious bread, perfect for serving 4-6 people. Focaccia is a versatile bread and can be customized with various toppings, but the classic combination of garlic and herbs remains a favorite. The preparation involves a few simple steps to mix, knead, and bake the dough. By following this recipe, you’ll be able to create a bakery-quality focaccia in the comfort of your home. Serve it warm, fresh out of the oven, and watch it disappear in minutes.

Ingredients (Serving Size: 4-6 people):

• 4 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 3/4 cups warm water (about 110°F)
• 1 teaspoon sugar
• 2 teaspoons salt
• 1/4 cup olive oil, plus more for drizzling
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Coarse sea salt, for topping

Cooking Instructions:

1. Prepare the Yeast Mixture: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes, or until the mixture becomes frothy. This indicates that the yeast is active and ready to use.
2. Mix the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the frothy yeast mixture and 1/4 cup of olive oil. Stir the ingredients together until a sticky dough forms.
3. Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Add more flour if the dough is too sticky.
4. First Rise: Place the kneaded 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 doubles in size.
5. Prepare the Garlic and Herbs: While the dough is rising, mix the minced garlic, rosemary, and thyme in a small bowl. Set aside.
6. Shape and Second Rise: Once the dough has risen, punch it down to release the air. Grease a baking sheet with olive oil and spread the dough evenly across the sheet. Use your fingers to create dimples all over the surface of the dough. Drizzle with olive oil and sprinkle the garlic-herb mixture evenly on top. Cover and let the dough rise for another 30 minutes.
7. Preheat the Oven: Preheat your oven to 425°F (220°C) about 15 minutes before the dough has finished its second rise.
8. Bake the Focaccia: After the second rise, sprinkle coarse sea salt over the dough. Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown on top and sounds hollow when tapped.
9. Cool and Serve: Remove the focaccia from the oven and let it cool on a wire rack for a few minutes. Drizzle a little more olive oil on top before cutting it into squares and serving.

Extra Tips:

For an extra burst of flavor, consider adding other toppings like sliced olives, sun-dried tomatoes, or caramelized onions before baking. If you prefer a crisper crust, bake the focaccia on a preheated pizza stone.

Remember to let the dough rise in a warm, draft-free area to confirm the yeast activates properly. Ultimately, using fresh herbs will greatly enhance the flavor profile of your focaccia, but dried herbs can be used in a pinch.

Sun-Dried Tomato and Basil Focaccia

Sun-Dried Tomato and Basil Focaccia is a delicious and aromatic bread that combines the rich flavors of sun-dried tomatoes and the fresh, fragrant notes of basil. This Italian classic is perfect for serving as a side dish, appetizer, or even as a snack on its own.

The focaccia’s golden, crispy exterior and soft, chewy interior make it an irresistible treat that’s sure to impress friends and family alike. Whether you’re hosting a dinner party or simply craving some homemade bread, this recipe will guide you through creating a delightful focaccia that bursts with flavor in every bite.

The preparation of this Sun-Dried Tomato and Basil Focaccia involves a few simple steps, starting with the dough-making process, which is critical to achieving that perfect texture. Once the dough is made and has risen to its ideal size, it’s pressed into a baking pan and topped with a generous amount of sun-dried tomatoes, fresh basil, and a drizzle of olive oil.

The final result is a beautifully aromatic bread that pairs wonderfully with a variety of dishes or can be enjoyed on its own. With this recipe, you’ll master the art of focaccia baking and create a flavorful masterpiece that everyone will love.

Ingredients (serves 4-6):

• 500g all-purpose flour
• 1 packet (7g) active dry yeast
• 1 tablespoon sugar
• 2 teaspoons salt
• 300ml warm water
• 4 tablespoons extra virgin olive oil, plus extra for drizzling
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup fresh basil leaves, chopped
• Sea salt, for sprinkling

Cooking Instructions:

1. Prepare the Yeast Mixture: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes, or until the mixture becomes frothy. This indicates that the yeast is activated and ready to use.
2. Mix 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 2 tablespoons of olive oil. Mix the ingredients together using a wooden spoon until a rough dough forms.
3. Knead the Dough: Transfer the dough onto a floured surface and knead it for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
4. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm, draft-free area for 1-1.5 hours, or until it has doubled in size.
5. Prepare the Baking Pan: Preheat your oven to 200°C (390°F). Grease a baking pan with 1 tablespoon of olive oil.
6. Shape the Focaccia: Once the dough has risen, punch it down to release the air. Transfer it to the prepared baking pan and gently press it out to fit the pan, making sure it’s evenly spread.
7. Add Toppings: Distribute the chopped sun-dried tomatoes and basil evenly over the surface of the dough. Drizzle the remaining 1 tablespoon of olive oil over the top and sprinkle with sea salt.
8. Second Rise: Allow the dough to rise again for about 20-30 minutes to let it puff up slightly.
9. Bake the Focaccia: Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and cooked through. Remove from the oven and let it cool slightly before serving.

Extra Tips:

For the best results, make sure that your water is warm but not too hot when activating the yeast, as extreme temperatures can kill the yeast. If you prefer a more intense flavor, you can use the oil from the sun-dried tomatoes in place of some of the olive oil in the dough.

Additionally, feel free to experiment with other toppings such as olives, caramelized onions, or cheese to customize your focaccia to your taste. Remember to handle the dough gently after the first rise to maintain its airy texture. Enjoy your homemade Sun-Dried Tomato and Basil Focaccia fresh out of the oven for the ultimate experience.

Olive and Thyme Focaccia

Focaccia is a classic Italian flatbread that’s beloved for its soft, fluffy interior and slightly crispy exterior. One of the best things about focaccia is its versatility; it can be customized with a variety of toppings to suit different tastes. In this recipe, we’ll be making an Olive and Thyme Focaccia, which combines the briny, rich flavor of olives with the aromatic, earthy notes of fresh thyme. This combination makes for a delightful, savory bread that can be enjoyed on its own, used as a side dish, or served alongside soups and salads.

The Olive and Thyme Focaccia isn’t only delicious but also simple to prepare, making it a perfect choice for both novice and experienced bakers. This recipe will guide you through the process of making this mouthwatering bread from scratch, ensuring that you achieve that perfect balance of flavors and textures. Whether you’re hosting a dinner party or just looking to bake something special, this focaccia will surely impress your family and friends.

Ingredients (Serves 4-6):

• 500g all-purpose flour
• 350ml warm water
• 2 teaspoons salt
• 1 teaspoon sugar
• 7g active dry yeast (1 packet)
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1/2 cup pitted black or green olives, sliced
• 1 tablespoon fresh thyme leaves
• Coarse sea salt, for sprinkling

Instructions:

1. Prepare the Yeast Mixture: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let the mixture sit for about 5-10 minutes until it becomes frothy. This step is essential as it activates the yeast, ensuring your dough will rise properly.
2. Mix the Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture along with 1/4 cup of olive oil. Mix the ingredients together to form a sticky dough. You can use a wooden spoon or your hands to bring the dough together.
3. Knead the Dough: Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed, but be careful not to add too much.
4. First Rise: Place the kneaded 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 1-2 hours, or until it has doubled in size.
5. Prepare the Baking Sheet: Once the dough has risen, preheat your oven to 220°C (425°F). Lightly oil a baking sheet or line it with parchment paper. Turn the dough out onto the prepared baking sheet and gently stretch it to fit the sheet, maintaining an even thickness throughout.
6. Add Toppings: Press your fingertips into the dough to create dimples all over the surface. Drizzle olive oil generously over the dough, then scatter the sliced olives and thyme leaves evenly. Sprinkle with coarse sea salt to taste.
7. Second Rise: Let the topped dough rise for another 20-30 minutes to allow it to become puffy.
8. Bake the Focaccia: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and crisp on the edges. Remove from the oven and let it cool slightly on a wire rack before slicing and serving.

Extra Tips:

When making focaccia, using high-quality olive oil will enhance the flavor of the bread considerably, so opt for a good extra-virgin olive oil if possible. If you prefer a more robust flavor, feel free to add extra herbs such as rosemary or basil alongside the thyme.

For a softer crust, cover the focaccia with a clean kitchen towel as it cools. This focaccia is best enjoyed fresh but can be stored in an airtight container for up to two days. Reheat it in the oven before serving to regain its delightful texture.

Caramelized Onion and Balsamic Focaccia

Caramelized Onion and Balsamic Focaccia is a delightful twist on the classic Italian bread. Known for its fluffy texture and rich flavor, focaccia serves as a versatile base that can be enhanced with a variety of toppings. In this recipe, we elevate the traditional focaccia by adding sweet caramelized onions and a splash of balsamic vinegar, creating a perfect balance of sweet and tangy flavors.

This focaccia is ideal for serving as an appetizer, a side dish, or even as a base for sandwiches. This recipe is designed to serve 4-6 people, making it perfect for a family gathering or a small dinner party. The process involves creating a simple yeast dough, allowing it to rise, and then topping it with the caramelized onion mixture before baking. The result is a golden-brown focaccia with a glossy finish and a delicious aroma that will fill your kitchen.

Make sure to follow the steps closely to achieve the finest results, and feel free to adjust the toppings according to your taste preferences.

Ingredients:

• 4 cups all-purpose flour
• 1 package (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 1/4 cup olive oil, plus more for greasing
• 2 teaspoons salt
• 1 tablespoon sugar
• 2 large onions, thinly sliced
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh rosemary, chopped
• Coarse sea salt, for sprinkling
• Freshly ground black pepper, to taste

Instructions:

1. Prepare the Dough:

In a large mixing 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.

2. Form the Dough:

Add the flour, 1/4 cup of olive oil, and 2 teaspoons of salt to the yeast mixture. Stir until the ingredients are well combined and a sticky dough forms.

3. Knead the Dough:

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, but avoid making it too dry.

4. First Rise:

Place the kneaded dough in a large, greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 to 1.5 hours, or until the dough has doubled in size.

5. Caramelize the Onions:

While the dough is rising, heat a skillet over medium heat and add a tablespoon of olive oil. Add the sliced onions and cook, stirring occasionally, until they become soft and caramelized, about 15-20 minutes.

Stir in the balsamic vinegar, fresh rosemary, and season with salt and pepper. Remove from heat and set aside.

6. Shape the Focaccia:

Once the dough has risen, gently punch it down to release the air. Transfer it to a greased baking sheet or a 9×13-inch baking pan and spread it out evenly, using your fingers to create dimples across the surface.

7. Second Rise:

Cover the dough again with a damp cloth and let it rise for another 30 minutes.

8. Preheat the Oven:

Preheat your oven to 400°F (200°C).

9. Top the Focaccia:

After the second rise, evenly distribute the caramelized onion mixture over the surface of the dough. Drizzle with a little olive oil and sprinkle with coarse sea salt.

10. Bake:

Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the bread is golden brown and the edges are crisp.

11. Serve:

Allow the focaccia to cool slightly before slicing. Serve warm or at room temperature.

Extra Tips:

For ideal flavor, verify that the onions are thoroughly caramelized to bring out their natural sweetness before adding them to the focaccia. Using a high-quality balsamic vinegar can enhance the overall taste of the dish.

Additionally, if you prefer a more herby flavor, consider adding other fresh herbs like thyme or oregano along with the rosemary. Remember, focaccia is best enjoyed fresh out of the oven, but it can be reheated in a warm oven to regain its crispness.

Cherry Tomato and Oregano Focaccia

Cherry Tomato and Oregano Focaccia is a delightful and aromatic Italian bread that combines the sweet and tangy flavor of cherry tomatoes with the earthy, fragrant notes of fresh oregano. This focaccia is perfect as a side dish, appetizer, or even a light snack.

With its pillowy texture and crisp crust, it’s a versatile bread that pairs well with a variety of dishes or can be enjoyed on its own. The recipe is simple yet rewarding, offering a delicious homemade bread experience that will impress your family and friends.

This recipe yields a serving size of 4-6 people, making it ideal for small gatherings or family meals. The use of fresh ingredients like cherry tomatoes and oregano elevates the flavor profile, while the process of making the dough is straightforward and doesn’t require extensive baking skills.

Whether you’re a seasoned baker or a novice, this Cherry Tomato and Oregano Focaccia will become a go-to recipe in your kitchen repertoire.

Ingredients:

• 4 cups all-purpose flour
• 1 and 1/2 cups warm water
• 1 packet (2 and 1/4 teaspoons) active dry yeast
• 1 teaspoon sugar
• 2 teaspoons salt
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 cups cherry tomatoes, halved
• 2 tablespoons fresh oregano leaves
• Coarse sea salt, for sprinkling

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy. This indicates that the yeast is active and ready to use.
2. Prepare the Dough: In a large mixing bowl, combine flour and salt. Make a well in the center and add the frothy yeast mixture along with 1/4 cup of olive oil. Mix until a dough begins to form.
3. Knead the Dough: Transfer the dough onto a floured surface and knead it for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
4. First Rise: Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for about 1-2 hours, or until it has doubled in size.
5. Prepare the Focaccia: Once the dough has risen, punch it down to release the air. Preheat your oven to 425°F (220°C). Transfer the dough to a well-oiled baking sheet or a rectangular pan, spreading it out with your fingers to fit the shape of the pan.
6. Add Toppings: Press the cherry tomato halves into the dough, spacing them evenly. Sprinkle the fresh oregano leaves over the top. Drizzle generously with olive oil and sprinkle with coarse sea salt.
7. Second Rise: Allow the focaccia to rest for about 20-30 minutes, letting it rise slightly before baking.
8. Bake the Focaccia: Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and the edges are crisp.
9. Cool and Serve: Remove from the oven and let it cool slightly on a wire rack. Cut into squares and serve warm or at room temperature.

Extra Tips:

When preparing Cherry Tomato and Oregano Focaccia, be sure to use fresh ingredients for the best flavor. Fresh oregano provides a more robust taste compared to dried oregano.

If you prefer a softer crust, cover the focaccia with foil during the final 5 minutes of baking. Additionally, experiment with other toppings such as olives, caramelized onions, or cheese for a personalized touch.

Ultimately, remember that focaccia dough is quite forgiving, so don’t worry if your dough seems too sticky at first; it will come together as you knead.

Parmesan and Black Pepper Focaccia

Parmesan and Black Pepper Focaccia is a delightful twist on the classic Italian bread, offering a savory and aromatic experience. The rich, nutty flavor of Parmesan cheese pairs perfectly with the subtle heat of freshly cracked black pepper, creating a complex taste that’s both comforting and sophisticated.

This focaccia is perfect for any occasion, whether you’re hosting a dinner party or simply enjoying a quiet night at home. With its crisp golden crust and soft, airy interior, this bread makes an excellent accompaniment to soups, stews, or can even be enjoyed on its own.

Preparing Parmesan and Black Pepper Focaccia is a rewarding process that involves creating a dough, allowing it to rise, and then baking it to perfection. The process begins by mixing the dough ingredients, which are then left to rise until they’ve doubled in size.

The dough is then shaped and topped with a generous amount of grated Parmesan cheese and a sprinkle of black pepper before being baked until golden brown. This recipe is suitable for serving 4-6 people, making it perfect for family gatherings or small dinner parties.

Ingredients:

• 3 1/2 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 olive oil (plus extra for greasing)
• 1 cup grated Parmesan cheese
• 1 tablespoon freshly cracked black pepper

Cooking Instructions:

1. Prepare the Yeast: In a large bowl, dissolve the sugar in the warm water, then sprinkle the yeast over the top. Let it sit for about 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.
2. Mix the Dough: Add the flour, salt, and olive oil to the yeast mixture. Mix with a wooden spoon or a dough hook attachment on a mixer until a rough dough forms. Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic.
3. First Rise: Place the dough in a lightly oiled bowl, covering it with a damp cloth. Let it rise in a warm, draft-free area until it has doubled in size, about 1-2 hours.
4. Prepare the Baking Pan: Preheat your oven to 450°F (230°C). Grease a 9×13 inch baking pan with olive oil.
5. Shape the Dough: Punch down the risen dough to release air, then transfer it to the prepared pan. Gently stretch the dough to fit the pan, then use your fingers to make dimples all over the surface.
6. Add Toppings: Drizzle a little more olive oil over the dough, then evenly sprinkle the grated Parmesan cheese and freshly cracked black pepper over the top.
7. Second Rise: Let the dough rise again for about 20-30 minutes until it becomes slightly puffy.
8. Bake the Focaccia: Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and the cheese has melted and browned slightly.
9. Cool and Serve: Remove the focaccia from the oven and let it cool in the pan for a few minutes. Transfer to a wire rack to cool completely before slicing and serving.

Extra Tips:

For an extra burst of flavor, consider adding fresh herbs such as rosemary or thyme along with the Parmesan and black pepper before baking. If you prefer a slightly softer crust, you can cover the focaccia with aluminum foil halfway through baking.

Additionally, confirm that the yeast is fresh and within its expiration date to guarantee a good rise. Finally, don’t rush the rising process; allowing the dough to rise properly will result in a perfectly airy and fluffy focaccia.

Pesto and Pine Nut Focaccia

Pesto and Pine Nut Focaccia is a delightful variation of the classic Italian bread that combines the vibrant flavors of fresh pesto with the rich, nutty taste of toasted pine nuts. This focaccia is perfect for any occasion, whether you’re serving it as a side dish, an appetizer, or even a light meal on its own.

The combination of the soft, airy bread with the aromatic pesto and crunchy pine nuts is bound to impress your family and friends. Plus, making this focaccia from scratch allows you to enjoy the fresh, homemade flavor that’s impossible to replicate with store-bought versions.

To make this dish, you’ll start by preparing a basic focaccia dough, which will be infused with the flavors of olive oil and sea salt. Once the dough has risen, you’ll spread a generous layer of pesto over the top and sprinkle it with toasted pine nuts. The focaccia is then baked until golden brown and crisp on the edges, with a soft, chewy center. This recipe serves 4-6 people, making it perfect for a family dinner or a gathering with friends.

Ingredients:

• 500g (about 4 cups) all-purpose flour
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 packet (7g) active dry yeast
• 300ml (1 1/4 cups) warm water
• 60ml (1/4 cup) olive oil, plus extra for greasing
• 200g (about 1 cup) fresh pesto
• 80g (about 1/2 cup) pine nuts
• Sea salt, to taste
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour, salt, and sugar. In a separate bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy. Add the yeast mixture and olive oil to the dry ingredients and mix until a dough forms.
2. Knead the Dough: Turn the dough out onto a lightly floured surface and knead it for about 10 minutes, or until it becomes smooth and elastic. If the dough is sticky, add a small amount of flour as needed.
3. First Rise: Place the dough in a lightly greased 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.
4. Prepare the Topping: While the dough is rising, toast the pine nuts in a dry skillet over medium heat for 3-4 minutes until golden brown. Set aside to cool.
5. Shape the Dough: Once risen, punch down the dough to release the air and transfer it to a greased baking sheet. Use your fingers to gently stretch and press the dough into a rectangle or circle, approximately 1/2-inch thick.
6. Add the Toppings: Spread the pesto evenly over the dough, leaving a small border around the edges. Sprinkle the toasted pine nuts and a pinch of sea salt on top.
7. Second Rise: Cover the dough loosely with plastic wrap and let it rise again for about 30 minutes.
8. Bake the Focaccia: Preheat your oven to 220°C (425°F). Once the dough has risen, bake it in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and crisp on the edges.
9. Serve: Remove the focaccia from the oven and let it cool slightly before slicing. Garnish with fresh basil leaves if desired, and serve warm or at room temperature.

Extra Tips: For the best results, make sure your water is at the right temperature to activate the yeast—lukewarm is ideal, neither too hot nor too cold. If you prefer a more robust pesto flavor, consider making your own pesto with fresh basil, garlic, parmesan cheese, and olive oil.

Additionally, you can experiment by adding other toppings such as cherry tomatoes or olives for extra flavor. Remember, the dough can be made a day in advance and stored in the refrigerator for a slow rise, which enhances the flavor even more.

Fig and Gorgonzola Focaccia

Focaccia is a versatile Italian flatbread that can be topped with a variety of ingredients, making it a perfect canvas for both savory and sweet toppings. The Fig and Gorgonzola Focaccia is a delightful combination of sweet figs and the rich, tangy flavor of Gorgonzola cheese, creating a harmonious balance that’s certain to impress.

Whether served as an appetizer, a side dish, or a snack, this focaccia offers a delicious and unique twist on a classic recipe. This recipe is designed to serve 4-6 people, making it ideal for a family gathering or a small dinner party. The dough is simple to make and yields a soft, airy texture, while the topping of fresh figs and crumbled Gorgonzola adds a burst of flavor with every bite.

The addition of fresh rosemary and a drizzle of honey elevates the taste, creating a perfect blend of sweet and savory that will be a hit with your guests.

Ingredients (serving size: 4-6 people):

• 500g all-purpose flour
• 1 packet (7g) active dry yeast
• 1 teaspoon sugar
• 350ml warm water
• 2 teaspoons salt
• 4 tablespoons olive oil, plus extra for drizzling
• 200g fresh figs, quartered
• 150g Gorgonzola cheese, crumbled
• 2 tablespoons fresh rosemary, chopped
• 3 tablespoons honey
• Salt and pepper to taste

Instructions:

1. 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.
2. Mix the Dough: Add the flour and salt to the yeast mixture. Stir in 2 tablespoons of olive oil, then mix until the dough begins to come together. Turn the dough out onto a floured surface and knead for about 10 minutes until it’s smooth and elastic.
3. First Rise: Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
4. Prepare the Focaccia: Preheat your oven to 220°C (428°F). Punch down the risen dough and transfer it to a greased baking sheet. Using your fingers, gently stretch and press the dough out to fill the sheet, creating dimples in the surface.
5. Add Toppings: Drizzle the dough with the remaining 2 tablespoons of olive oil. Evenly distribute the quartered figs and crumbled Gorgonzola over the surface. Sprinkle with the chopped rosemary, and season with salt and pepper.
6. Bake the Focaccia: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
7. Finish with Honey: Remove the focaccia from the oven and immediately drizzle it with honey. Let it cool slightly before slicing and serving.

Extra Tips:

For the best results, use fresh and ripe figs to guarantee they’re sweet and juicy. If fresh figs aren’t available, dried figs can be used as an alternative; just soak them in warm water for about 10 minutes to rehydrate before using.

If you prefer a milder cheese, substitute the Gorgonzola with blue cheese or goat cheese. To enhance the flavor, consider adding a sprinkle of sea salt flakes just before serving. This focaccia can be served warm or at room temperature, making it a flexible dish for any occasion.

Zucchini and Ricotta Focaccia

Indulge in the delightful flavors of a homemade Zucchini and Ricotta Focaccia, a perfect Italian-style bread that combines the creaminess of ricotta cheese with the fresh, mild taste of zucchini. This focaccia is ideal for any occasion, whether it’s a casual gathering or a special dinner.

The soft, airy texture of the bread, infused with aromatic herbs and topped with savory zucchini and dollops of ricotta, makes for an irresistible treat that will leave your taste buds craving more.

Creating this Zucchini and Ricotta Focaccia is a rewarding experience that brings the charming essence of Italian cuisine to your kitchen. The process involves preparing a simple dough, allowing it to rise to perfection, and then adorning it with slices of zucchini and spoonfuls of ricotta cheese.

The final touch of herbs and olive oil results in a golden, fragrant focaccia that’s both visually appealing and deliciously satisfying. Perfect for serving 4-6 people, this recipe will become a beloved addition to your repertoire of baked goods.

Ingredients (serving size: 4-6 people):

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 3/4 cup warm water
• 2 tablespoons olive oil, plus extra for drizzling
• 1 medium zucchini, thinly sliced
• 1 cup ricotta cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Sea salt, to taste
• Freshly ground black pepper, to taste

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour, salt, and sugar. 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 dry ingredients. Mix until a dough begins to form.
2. Knead the Dough: Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
3. First Rise: Place the kneaded 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.
4. Prepare the Baking Sheet: After the dough has risen, preheat your oven to 400°F (200°C). Lightly oil a baking sheet and gently stretch the dough onto it, pressing it out to about a 1/2-inch thickness.
5. Assemble the Focaccia: Arrange the zucchini slices evenly over the surface of the dough. Dollop spoonfuls of ricotta cheese between the zucchini slices. Sprinkle dried oregano and thyme over the top, and season with sea salt and freshly ground black pepper.
6. Final Rise: Allow the assembled focaccia to sit for another 15-20 minutes to rise slightly before baking.
7. Bake the Focaccia: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the focaccia is golden brown and the edges are crispy. Remove from the oven and let it cool slightly before slicing.
8. Serve: Drizzle a bit of olive oil over the top before serving to enhance the flavor and enjoy your Zucchini and Ricotta Focaccia warm.

Extra Tips:

For an extra burst of flavor, consider adding fresh herbs such as basil or rosemary to the topping mix. If you prefer a bit of a kick, a sprinkle of red pepper flakes can enhance the overall taste.

Make certain your zucchini slices are thin to allow them to cook evenly and avoid making the focaccia soggy. Storing leftovers in an airtight container will keep them fresh, and reheating in the oven will help maintain the focaccia’s crispness.

Enjoy experimenting with different toppings and ingredients to make this recipe uniquely yours!

Prosciutto and Arugula Focaccia

Prosciutto and Arugula Focaccia is a savory Italian bread dish that’s both delicious and visually appealing. This recipe combines the rich flavors of prosciutto with the peppery taste of fresh arugula, all atop a perfectly baked focaccia base. It’s ideal for serving as a starter or a light meal and is sure to impress your family and friends with its rustic charm and gourmet taste.

This focaccia isn’t only versatile but also easy to prepare, making it perfect for both novice and experienced cooks. The combination of ingredients is simple yet elegant, allowing each flavor to shine without overwhelming the palate. By following this recipe, you’ll create a focaccia that’s soft on the inside with a slightly crispy crust, topped with thin slices of prosciutto and a fresh arugula salad for a delightful finish.

Ingredients for 4-6 servings:

• 500g all-purpose flour
• 10g salt
• 10g sugar
• 1 packet (7g) dry yeast
• 325ml lukewarm water
• 50ml olive oil, plus extra for drizzling
• 100g thinly sliced prosciutto
• 100g fresh arugula
• 50g grated Parmesan cheese
• Sea salt flakes
• Freshly ground black pepper

Cooking Instructions:

1. Prepare the Dough: In a large bowl, combine the flour, salt, and sugar. In a separate bowl, dissolve the dry yeast in lukewarm water and let it sit for about 5 minutes until it becomes frothy. Pour the yeast mixture and olive oil into the flour mixture. Stir until a rough dough forms.
2. 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.
3. 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 1-2 hours or until it has doubled in size.
4. Shape and Second Rise: Once risen, punch down the dough to release the air. Transfer it to a greased baking tray and gently stretch it out to fit the tray. Cover again and let it rise for another 30 minutes.
5. Preheat the Oven: While the dough is rising, preheat your oven to 220°C (428°F).
6. Bake the Focaccia: Before baking, use your fingers to dimple the surface of the dough. Drizzle with olive oil and sprinkle with sea salt flakes. Bake in the preheated oven for 20-25 minutes or until golden brown.
7. Add Toppings: Once the focaccia is baked, remove it from the oven and allow it to cool slightly. Arrange the prosciutto slices over the top, followed by a generous handful of fresh arugula.
8. Finish with Cheese and Seasoning: Sprinkle grated Parmesan cheese over the top, and season with freshly ground black pepper to taste. Drizzle a little more olive oil over the top before serving.

Extra Tips: For the best flavor, use high-quality olive oil and freshly sliced prosciutto. The dough can be made a day ahead and allowed to rise slowly in the refrigerator; just bring it back to room temperature before shaping and baking. Experiment with additional toppings such as cherry tomatoes or olives if you desire more complexity in flavor. Remember to serve the focaccia warm for the best texture and taste experience.

Spicy Jalapeño and Cheddar Focaccia

Spicy Jalapeño and Cheddar Focaccia is a bold and flavorful twist on the classic Italian bread that makes for the perfect appetizer or side dish. This recipe combines the soft, airy texture of traditional focaccia with the fiery kick of jalapeños and the rich creaminess of cheddar cheese. The result is a savory bread that’s delightfully spicy and cheesy, with a crispy golden crust and a tender crumb.

Ideal for a casual get-together or a cozy family dinner, this focaccia is sure to impress your guests and tantalize their taste buds.

Making Spicy Jalapeño and Cheddar Focaccia is surprisingly simple and can be done in just a few steps. The key to achieving the best texture is in the dough preparation, which involves allowing it to rise properly for maximum fluffiness. The jalapeños and cheddar cheese are strategically incorporated to guarantee every bite is packed with flavor. This recipe serves 4-6 people, making it perfect for sharing.

Ingredients:

• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 1/4 cup olive oil, plus more for drizzling
• 3-4 jalapeño peppers, thinly sliced
• 1 1/2 cups shredded cheddar cheese
• Coarse sea salt, for topping

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. In a separate small bowl, dissolve the sugar and yeast in warm water and let it sit for about 5 minutes until it becomes frothy. Pour the yeast mixture and olive oil into the flour mixture and stir until a dough forms.
2. Knead the Dough: Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is sticky, add a little more flour as needed.
3. First Rise: Place the kneaded 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.
4. Prepare the Toppings: While the dough is rising, slice the jalapeños and shred the cheddar cheese. Set them aside.
5. Shape the Focaccia: Once the dough has risen, punch it down to release the air. Transfer it to a greased baking sheet and stretch it out to fit the pan, pressing it gently with your fingertips to create dimples on the surface.
6. Add Toppings: Evenly distribute the sliced jalapeños and shredded cheddar cheese over the dough. Drizzle a little olive oil on top and sprinkle with coarse sea salt.
7. Second Rise: Allow the focaccia to rest for another 20-30 minutes to let it rise slightly.
8. Bake: Preheat your oven to 425°F (220°C). Bake the focaccia for 20-25 minutes, or until it’s golden brown and the cheese is bubbly and slightly crisp.
9. Cool and Serve: Once baked, remove the focaccia from the oven and let it cool on a wire rack for a few minutes before slicing and serving.

Extra Tips:

To get the best results, make sure that the water you use to activate the yeast is warm but not hot, as high temperatures can kill the yeast. If you prefer a milder flavor, you can remove the seeds from the jalapeños before slicing them.

Additionally, feel free to experiment with different cheeses or add some herbs like rosemary or thyme for extra flavor. Store any leftover focaccia in an airtight container at room temperature; it’s best consumed within two days for peak freshness.

Lemon and Rosemary Focaccia

Lemon and Rosemary Focaccia is a delightful variation of the classic Italian bread, bringing a burst of fresh, citrusy flavor combined with the earthy aroma of rosemary. This focaccia is perfect as a side dish, a sandwich base, or even on its own as a snack. Incorporating lemon zest into the dough and topping with fresh rosemary guarantees that every bite is infused with aromatic and tangy notes, making it irresistible for any bread lover.

This recipe serves 4-6 people and is ideal for a cozy family dinner or a gathering with friends. The dough is simple to prepare and requires minimal effort, making it accessible even for novice bakers. Topped with flaky sea salt, this Lemon and Rosemary Focaccia boasts a perfect balance of flavors and textures, with a soft, airy interior and a golden, crispy crust.

Ingredients:

• 4 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 1/4 cup olive oil, plus extra for drizzling
• 1 tablespoon sugar
• 2 teaspoons salt
• Zest of 1 lemon
• 2 tablespoons fresh rosemary leaves, chopped
• Flaky sea salt, for topping

Instructions:

1. Prepare the Yeast Mixture: In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
2. Make the Dough: Add the flour, 1/4 cup of olive oil, salt, and lemon zest to the yeast mixture. Stir with a wooden spoon until a rough dough forms. Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
3. 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 place for about 1-2 hours, or until it has doubled in size.
4. Prepare the Baking Sheet: After the first rise, punch down the dough and transfer it to a well-oiled baking sheet. Gently stretch and press the dough to fit the sheet, about 1/2-inch thick.
5. Second Rise: Cover the dough again with a damp cloth and let it rise for another 30-45 minutes until slightly puffy.
6. Preheat the Oven: While the dough is rising, preheat your oven to 400°F (200°C).
7. Prepare for Baking: Once the dough has risen, use your fingers to dimple the surface of the dough. Drizzle a generous amount of olive oil over the top, and sprinkle with the chopped rosemary and flaky sea salt.
8. 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.
9. Cool and Serve: Remove from the oven and let cool on a wire rack. Serve warm or at room temperature, drizzled with extra olive oil if desired.

Extra Tips:

For the best flavor, use fresh rosemary and a high-quality olive oil. If you prefer a more pronounced lemon flavor, you can add a little lemon juice to the dough.

Be sure not to overwork the dough after the first rise to maintain the airy texture. It’s also important to dimple the dough well before baking, as this helps the oil and toppings to penetrate and flavor the bread.

Finally, if you like a bit of a kick, consider adding a sprinkle of cracked black pepper along with the sea salt before baking.

Mushroom and Truffle Oil Focaccia

Mushroom and Truffle Oil Focaccia is a delightful twist on the classic Italian flatbread, combining earthy mushrooms with the luxurious aroma of truffle oil. This dish is perfect for a cozy dinner or a sophisticated appetizer for a gathering. The focaccia’s soft, airy texture pairs beautifully with the savory mushrooms, while the truffle oil adds a touch of elegance and depth to the flavor profile.

Whether you’re a seasoned chef or a home cook, this recipe offers a rewarding baking experience with a gourmet touch. The process of making Mushroom and Truffle Oil Focaccia involves preparing a simple dough, topping it with a savory mushroom mixture, and baking it to golden perfection. This recipe is designed for a serving size of 4-6 people, making it ideal for sharing with family and friends.

The key to a successful focaccia lies in the quality of ingredients, particularly the truffle oil, which should be rich and fragrant. With a bit of patience and attention to detail, you’ll be able to create a focaccia that’s both visually appealing and deliciously satisfying.

Ingredients (Serves 4-6):

• 3 1/2 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 cup olive oil, plus more for drizzling
• 1 cup sliced mushrooms (such as cremini or button)
• 2 tablespoons truffle oil
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Cooking Instructions:

1. Prepare the Dough: In a large bowl, dissolve the sugar in warm water, then sprinkle the yeast over the top. Let it sit for about 5 minutes until the mixture becomes foamy. This indicates that the yeast is active.
2. Mix Ingredients: Add the flour, salt, and 1/4 cup olive oil to the yeast mixture. Stir until a rough dough forms. Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
3. 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 doubled in size.
4. 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 any released moisture has evaporated. Stir in the truffle oil, rosemary, salt, and pepper. Remove from heat and set aside.
5. Shape the Dough: Once the dough has risen, punch it down and transfer it to a greased baking sheet. Use your fingers to stretch and press the dough into a rectangle or oval, about 1/2-inch thick.
6. Second Rise: Cover the dough again and let it rise for another 20-30 minutes, allowing it to puff up slightly.
7. Add Toppings and Bake: Preheat your oven to 425°F (220°C). Evenly distribute the mushroom mixture over the dough, pressing it gently into the surface. If desired, sprinkle with grated Parmesan cheese. Drizzle with a little more olive oil and bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through.
8. Finish and Serve: Remove from the oven and let it cool slightly before slicing. Serve warm, drizzled with extra truffle oil if desired.

Extra Tips:

For the best results, use fresh mushrooms and high-quality truffle oil to enhance the flavor of your focaccia. If you prefer a more intense truffle flavor, you can drizzle a bit more truffle oil over the focaccia just before serving.

When kneading the dough, make certain it’s smooth and elastic, which will help achieve a light and fluffy texture. Additionally, allow the dough to rise in a warm environment to guarantee proper fermentation.

Finally, feel free to experiment with additional toppings like caramelized onions or sun-dried tomatoes for variations on this gourmet focaccia.