There are many things I enjoyed about working in an Italian restaurant in high school and college. Chowing down on leftover focaccia after service was over was one of those things. Focaccia is one of my favorite breads because of it’s unique texture. It’s buttery and crisp on the outside and soft and chewy in the middle. The soft, spongey center makes it perfect for dipping in seasoned olive oil–the perfect appetizer for any Italian meal.
Focaccia is also quite simple to make. It requires very few ingredients, and since it’s a freeform bread, it doesn’t require a loaf pan or any special rolling or shaping skills. Once the dough is made, it deepens in flavor by taking an overnight stint in the fridge before baking the next day. The dough itself takes 5-10 minutes to mix up.
The fun thing about focaccia is deciding what to top it with. You can of course make it plain with just a sprinkling of sea salt, but I love to top mine with herbs, cheeses, you name it. Here are a few ideas:
-crushed red pepper flakes, crushed fennel seeds, and black pepper (above)
-Gorgonzola cheese, red onions and sliced red grapes
-fresh rosemary and scallions
-sun dried tomatoes and basil
-Parmesan cheese, pine nuts, and Italian seasonings
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I looove focaccia bread! I’ve never made it at home but now I definitely need to try!!
Focaccia is one of my favorites, too, Jana, and seeing your recipe really makes me want to whip up my own bread this evening to go with dinner! Definitely saving this so I can make it at a later date!