Focaccia
Dimpled olive-oil flatbread, soft inside, salty on top.
Focaccia Genovese
Liguria's everyday bread. Salamoia poured into the dimples, rosemary pressed into the wells, flaky salt on top. Four things on the pan and nothing to hide behind.
Open recipe →Focaccia Pugliese
The Puglia version. Cherry tomatoes and olives pressed hard into the dimples so they half-roast into the crumb, oregano over the top. No cheese — the tomato juice does that job.
Open recipe →Focaccia Patate e Rosmarino
Paper-thin potato shingled over the dough, rosemary and garlic in the oil, pecorino grated on at the end. Rich, savory, and the one focaccia that eats like a meal.
Open recipe →Focaccia Pomodorini e Burrata
The Genovese focaccia with roasted cherry tomatoes in the dimples, then stracciatella spooned over the warm bread after the bake so it melts without cooking. Summer on a sheet pan.
Open recipe →Focaccia Olive e Cipolla Rossa
Red onion sliced into rings and torn olives pressed into the dimples, salamoia underneath. The onion goes on raw and sweetens in the oven; the olives go salty and chewy at the edges.
Open recipe →Schiacciata con l'Uva
Tuscany's harvest focaccia: black grapes pressed into the dough with sugar and rosemary, baked until the grapes burst and jam at the edges. Sweet, salty and oily; eat it with cheese or with coffee.
Open recipe →Focaccia Cipolla Caramellata e Gorgonzola
Slow-cooked onion spread over the dimpled dough, gorgonzola dropped on in nuggets for the last minutes so it melts but doesn't scorch, walnuts if you like. The one to serve with a glass of something.
Open recipe →Everything Bagel Focaccia
Focaccia under a thick crust of everything seasoning (sesame, poppy seeds, dried garlic and onion), with scallion cream cheese to spread on it. Go easy on the salt in the brine; the seasoning brings plenty.
Open recipe →Garden Focaccia
The focaccia that went viral: vegetables arranged on the dough as a little garden, with chive stems, pepper petals and onion flowers. It tastes like a very good vegetable focaccia, and it looks like art. Press everything in firmly or it will lift as the dough rises.
Open recipe →Za'atar & Feta Focaccia
Focaccia with a Levantine accent: za'atar stirred into the oil, feta and olives pressed into the dimples, and a little chili. Za'atar burns easily, so mix it into the oil rather than sprinkling it dry.
Open recipe →Garlic Confit Focaccia
Whole cloves of garlic slow-cooked in oil until they're soft and sweet, pressed into the dimples, with the garlic oil poured over. It tastes nothing like raw garlic. Make the confit ahead; it keeps a week in the fridge.
Open recipe →Jalapeño Cheddar Focaccia
Sharp cheddar and fresh jalapeño baked into the top of the focaccia, with the cheese crisping into lacy edges where it meets the pan. Good on its own, and better next to a bowl of chili.
Open recipe →