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Focaccia
Choose a recipe to see its ingredients and method. Options for the same recipe are kept together.
16 complete recipes and options
Main recipeFocaccia Genovese
The basic dimpled focaccia.
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Pissaladière-style focaccia
An onion-rich topped variation.
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Zucchini Focaccia
A vegetable-topped variation.
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Focaccia from Bread Dough
Pan-bake a suitable prepared bread dough.
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Folded focaccia
Repeated folds and a same-day schedule.
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Rosemary focaccia with a sponge
A preferment, folds and round pans.
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Roman-Style Focaccia
Very wet dough developed with a mixer.
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Garlic and herb focaccia
Oil in the dough and topping, with a cold-rest option.
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Focaccia for Sandwiches
A thinner loaf with oil outside the dough.
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Vegetable focaccia
Bread flour, folds and seasonal vegetable toppings.
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Long-rise rosemary focaccia with brine
AP flour, substantial oil and a separate salt-water topping.
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Mushroom, onion and basil focaccia
A pan focaccia with cooled sautéed mushrooms, onion and basil folded into the dough.
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Basil and olive focaccia
A pan focaccia with measured olives inside and on top, plus fresh basil and light brine.
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Tomato and garlic focaccia
A pan focaccia topped immediately with drained tomato slices and freshly mixed garlic oil.
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Mozzarella focaccia
A pan focaccia with light brine and drained mozzarella added partway through baking.
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Potato and rosemary focaccia
A pan focaccia with freshly sliced thin potatoes, rosemary and measured surface oil.
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