10 Ways to Bake Focaccia Bread

10 Focaccia Recipes That Result in Pillowy Perfection

Traditionally seasoned with olive oil, herbs, and finishing salt and often topped with seasonal produce, the Italian bread is a simple pleasure with endless variations.

Food & Wine Editors

Published on September 7, 2023

Focaccia can take anywhere from an hour and a half to 12 hours to prepare, depending on how long you proof your dough. Achieving the airy, pillowy texture of the baked bread and selecting the best seasonal topping and finishing salt to make it sing is an art form. Bake the focaccia bread of your dreams with dough, topping, and dipping inspiration from our favorite focaccia recipes, featuring spelt flour for protein and texture, California truffle oil for complexity, fruits and vegetables for fresh flavors, and even chocolate for a sweet treat.

01 of 10

Focaccia

Food & Wine Test Kitchen assistant Catherine Jessee's pillowy, soft focaccia gets its unbeatable flavor from lots of olive oil, plus fresh rosemary, and flaky salt on top.

Get the Recipe

02 of 10

Sweet Plum Focaccia

The delicate sweetness from the fruit is contrasted by fragrant rosemary and a sweet-salty crunch from a sprinkle of turbinado sugar and flaky sea salt in this recipe for a balanced pastry from Kate Leahy.

Get the Recipe

03 of 10

Focaccia col Formaggio

Also known as focaccia di Recco, this crisp, flaky, cheese-filled Italian bread from Saveur co-founder Colman Andrews is perfect for snacking on any time of day.

Get the Recipe

04 of 10

Sfincione

Nashville chef Michael Hanna serves this Sicilian focaccia-pizza hybrid with tomato sauce for dipping.

Get the Recipe

05 of 10

Focaccia with Roasted Squash

Acclaimed pastry chef Michelle Gayer tops her sensational focaccia with sweet, tender strips of roasted butternut squash scattered with thyme and drizzled with honey.

Get the Recipe

06 of 10

Focaccia with Caramelized Onions, Pear and Blue Cheese

Jill Giacomini Basch of Point Reyes Farmstead Cheese Company chose these toppings for the focaccia taught at culinary education center, The Fork. Rely on the bread recipe and customize to your liking.

Get the Recipe

07 of 10

Potato-Leek Focaccia

Cook Here and Now founder Marco Flavio Marinucci lightly brushes this savory focaccia with California truffle oil.

Get the Recipe

08 of 10

Chocolate-Cherry Focaccia

F&W food editor Paige Grandjean studs this chewy, light, and airy chocolate bread with tart dried cherries then coats the sweet focaccia in fruity olive oil.

Get the Recipe

09 of 10

Fig-and-Rosemary Focaccia with Pecorino

James Beard Award-winning chef Marco Canora makes this focaccia with freshly milled, small-batch whole-wheat flour.

Get the Recipe

10 of 10

Spelt Focaccia with Kale, Squash and Pecorino

1999 F&W Best New Chef Paul Kahan makes his focaccia with spelt flour, which is high in protein and gives the bread an appealingly hearty texture. He tops the focaccia with tangy marinated kale, soft and sweet slices of winter squash, and a few shavings of nutty, salty pecorino cheese.

Get the Recipe

Was this page helpful?

Thanks for your feedback!

Tell us why!