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Focaccia Toppings
Grape Focaccia
This is a slightly sweet focaccia. It's nice for breakfast or with a glass of wine.
Ingredients:
Basic Focaccia Recipe with 2 tablespoons sugar added to dough
Topping:
3 tablespoons olive oil
1-1/2 cups seedless red or white grapes
1/4 cup sugar
Directions:
Prepare dough above as far as spreading dough into baking pan. Brush the dough with olive oil. Scatter the grapes evenly over the dough and press each one into the dough. Sprinkle sugar evenly over the surface. Cover and let rise until 1" high, about 30 minutes. Press the grapes into the dough again. Bake in a 400 degree F oven for 15 - 20 minutes or until brown. Transfer the pan to a rack and let cool a few minutes. Cut into squares and serve warm.
Tomato and Cheese Focaccia
Ingredients:
Basic Foccacia Recipe
Topping:
3 tablespoons tomato paste
1/2 cup marinara sauce
1/4 cup prosciutto, chopped
1/2 cup mozzarella cheese, shredded
1/4 cup green onion, chopped
1 clove garlic, minced
Directions:
Prepare dough above as far as spreading dough into baking pan. Combine tomato paste and sauce. Spread over dough. Combine remaining ingredients. Spread evenly over sauce. Press gently into dough. Cover and let rise about 30 minutes.
Preheat oven to 400 degrees F. and bake 20-25 minutes or until brown.
Slide out of pan onto cutting board and cut into pieces.
We have provided you with a basic focaccia recipe and a number of variations. Try adding some your favorite ingredients. Just remember that since the focaccia only bakes for 20 to 25 minutes; any topping that you add must also cook in that amount of time or else be pre-cooked. Although focaccia tastes best warm, it can be reheated by wrapping it in foil and placing it in a 300 degree F. oven for about 15 minutes.
Focaccia with Sauteed Garlic
Ingredients:
Basic Focaccia Recipe
6 large garlic cloves, coarsely chopped
5 tablespoons olive oil
Directions:
Follow the recipe for Basic Focaccia through the first dough rising.
Place the garlic and olive oil in a small saucepan over medium heat. Saute until the garlic is very lightly golden. Remove from heat and allow to cool for 10 minutes. Punch down the dough and transfer to a floured surface. Knead in the sautéed garlic and then form into a 4 x 8 inch rectangle. Transfer the dough to a baking sheet and pat the dough to cover the bottom of the pan. Cover and let rise until 1-inch high, about 30 minutes.
Position a rack in the lower portion of the oven and preheat to 400 degrees F.
Brush a 10 x 15 inch baking sheet with 1/2 inch sides with olive oil.
Use your fingers to dimple the surface of the dough. Brush the top with olive oil. Sprinkle with salt, if desired. Bake 20-25 minutes, or until brown. Transfer to a wire rack and let cool in the pan for a few minutes. Cut into squares and serve warm.
Focaccia with Green Olives and Rosemary
Ingredients:
Basic Focaccia Recipe
1 cup green olives, pitted
Olive oil
2 teaspoon coarse salt
Leaves from 2 sprigs of rosemary
Directions:
Follow the recipe for Basic Focaccia. When the focaccia dough has risen a second time, use your fingers to dimple the surface of the dough. Scatter the olives over the surface and press them firmly into the dough. Brush with olive oil and sprinkle with the salt and rosemary. Bake for 20 to 25 minutes or until golden.
Focaccia with Pancetta and Parmesan
Ingredients:
Basic Focaccia Recipe
4 ounces pancetta, diced
10 basil leaves, torn in half
Olive oil
3 tablespoons grated Parmesan cheese
Directions:
Follow the recipe for Basic Focaccia. When the focaccia dough has risen a second time, use your fingers to dimple the surface of the dough. Scatter the pancetta over the surface and press the pieces firmly into the dough. Press a piece of basil into each indentation. Brush with olive oil and sprinkle with the Parmesan cheese. Bake for 20 to 25 minutes or until golden.
Focaccia with Gorgonzola and Pine Nuts
Ingredients:
Basic Focaccia Recipe
6 ounces Gorgonzola cheese
1 - 3 tablespoons mascarpone
2 tablespoons pine nuts
Directions:
Follow the recipe for Basic Focaccia. When the focaccia dough has risen a second time, use your fingers to dimple the surface of the dough. Mash the Gorgonzola with a fork. Mix in enough mascarpone to make the cheese spreadable. Spread the cheese mixture over the dough. Scatter the pine nuts over the surface and press them in gently. Bake for 20 to 25 minutes or until golden.
Roman Potato Focaccia
This is a variation of the Roman’s pizza bianca or white pizza.
Ingredients:
Basic Focaccia Recipe
1 pound Yukon Gold potatoes, peeled and very thinly sliced
4 tablespoons olive oil
Salt and pepper.
Directions:
Follow the recipe for Basic Focaccia. When the focaccia dough has risen a second time, position a rack in the center of the oven. Preheat the oven to 425 degrees F.
In a bowl, toss the potatoes with the olive oil; season with salt and pepper.
Arrange the slices on top of the dough, overlapping them slightly. Bake for 30 minutes. Raise the heat to 450 degrees F. Bake 10 more minutes or until the potatoes are brown and tender. Slide the focaccia onto a board and cut into squares. Serve hot.
RECIPES
Grape Focaccia
Tomato and Cheese Focaccia
Focaccia with Sauteed Garlic
Focaccia with Green Olives and Rosemary
Focaccia with Pancetta and Parmesan
Focaccia with Gorgonzola and Pine Nuts
Roman Potato Focaccia
Grape Focaccia
Tomato and Cheese Focaccia
Focaccia with Sauteed Garlic
Focaccia with Green Olives and Rosemary
Focaccia with Pancetta and Parmesan
Focaccia with Gorgonzola and Pine Nuts
Roman Potato Focaccia
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ITALIAN BREAD RECIPES > FOCCACIA BREAD > FOCACCIA TOPPINGS
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