Focaccia Bread

Focaccia is a flat Italian bread that is similar in taste and texture to pizza dough, but is often square-shaped and topped with herbs, olive oil and sea salt. It’s great for making sandwiches, and can also be used as a pre-made crust for pizza. We love to top this airy bread with everything from caramelized onions and artichokes to blue cheese and pears, but this focaccia with kale, squash and pecorino is one of our favorites. This recipe uses spelt flour, adding protein and a heartier texture that pairs beautifully with the sweet roasted squash and nutty cheese. Whether you want to switch up a basic burger or bulk up your bread know-how, F&W’s guide to focaccia has all the recipes you need.

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Focaccia Recipes

Focaccia is a flat Italian bread that is similar in taste and texture to pizza dough, but is often square-shaped and topped with herbs, olive oil and sea salt. It’s great for making sandwiches, and can also be used as a pre-made crust for pizza. We love to top this airy bread with everything from caramelized onions and artichokes to blue cheese and pears. Here, our best focaccia recipes.
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Fig-and-Rosemary Focaccia with Pecorino

Chef Marco Canora makes this focaccia with freshly milled, small-batch whole-wheat flour. Slideshow: More Flatbread Recipes
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Focaccia with Caramelized Onions, Pear and Blue Cheese

In a class at Point Reyes's new culinary center, students learn to top focaccia with pears and blue cheese.    More Bread Recipes  
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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  
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Spelt Focaccia with Kale, Squash and Pecorino

Paul Kahan serves dishes like spicy pork rinds at his Chicago restaurant, The Publican, but he was game to create a healthy alternative. His idea: a focaccia made with spelt flour, which is high in protein and gives the bread an appealingly hearty texture. Instead of using an excessive amount of cheese or meat, he tops the focaccia with tangy marinated kale, soft and sweet slices of winter squash and a few shavings of nutty, salty pecorino cheese.  Restaurant Coverage from F&W Editors    Great Italian Recipes  
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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  
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