Focaccia with Roasted Squash
Michelle Gayer tops her sensational focaccia with sweet, tender strips of roasted butternut squash scattered with thyme and drizzled with honey.
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.
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.
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.
Tomato and Garlic Confit Focaccia
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.
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.
Fig-and-Rosemary Focaccia with Pecorino
Chef Marco Canora makes this focaccia with freshly milled, small-batch whole-wheat flour.