Savory Bread

Despite America's obsession with sweet treats, baking isn't all about sugar. Savory breads like rosemary focaccia or buttery garlic knots deserve a second look, too. What elevates ordinary bread into savory perfection? The addition of mouth-watering ingredients—cheese, bacon, onions and more. You're only limited by your imagination in the kitchen. F&W's guide to savory bread provides delicious recipes from loaded corn bread to airy spoon breads. You can even find ideas for savory cupcakes, such as a curried buttermilk cake filled with peas, carrots and potatoes, or a recipe that incorporates goat cheese-horseradish "frosting."

Most Recent

Parker House Rolls Topped with Cheddar and Old Bay

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“Old Bay isn’t really a Cleveland thing,” says Jonathon Sawyer about the seasoning on these fluffy, buttery rolls, “but sometimes it’s the right ingredient. I remember my mother’s Parker Houses being laced with salty, savory Old Bay and a mean aged cheddar.” Slideshow: Breads and Biscuits 

Focaccia with Caramelized Onions, Pear and Blue Cheese

Rating: Unrated
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In a class at Point Reyes's new culinary center, students learn to top focaccia with pears and blue cheeseMore Bread Recipes

Fig-and-Rosemary Focaccia with Pecorino

Chef Marco Canora makes this focaccia with freshly milled, small-batch whole-wheat flour. Slideshow:  More Flatbread Recipes 

Jalapeño Corn Bread

This sweet and hot corn bread is delicious on its own or topped with a creamy spread. If you don't have a 12-inch loaf pan, make the corn bread in two 8-by-5-inch pans. Delicious, Quick Side Dishes

Peppered Corn Bread

John Currence ingeniously uses both naturally low-fat buttermilk and fat-free sour cream to make his tender corn bread. More Quick Breads

Rosemary-Potato Focaccia Rolls

Jessamyn Waldman makes her excellent focaccia rolls from a dough she learned while baking at New York City's Restaurant Daniel. When she sells the rolls at farmers' markets, she varies the toppings by season; she uses potato and rosemary in the winter and tomatoes and feta in the summer. More Bread Recipes

More Savory Bread

Potato-Leek Focaccia

Rating: Unrated
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Cook Here and Now founder Marco Flavio Marinucci splurges on a light brushing of California truffle oil, but this savory focaccia is just as delicious without it.More Hors d’Oeuvres

Milk-Chocolate Tart with Pretzel Crust

Rating: Unrated
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This dessert from pastry chef Colleen Grapes, a tribute to the chocolate-covered pretzel, hits just the right salty-sweet note. Grapes mixes crushed pretzels with flour, butter, sugar and egg to make a crunchy crust, pours in a luxurious milk-chocolate filling, then sprinkles on more crushed pretzels as a garnish. More Pies and Tarts

Focaccia Reubens

At The Sentinel, Dennis Leary's riff on a Reuben uses locally made corned beef and fresh focaccia, but the sandwiches are just as delicious with top-quality deli corned beef and store-bought flatbreads. More Tasty Sandwiches