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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.
Focaccia
![Focaccia](https://www.foodandwine.com/thmb/QV9LA0fzdh67MS7CepsU_G4muHE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Focaccia-FT-RECIPE0523-d35500da94a34e2a9caea70aabe783c4.jpg)
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley
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.
Sweet Plum Focaccia
![Sweet Plum Focaccia](https://www.foodandwine.com/thmb/eIAUrHAQ7SYqctMCr5VaGMhxHG0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Sweet-Plum-Foccacia-FT-RECIPE0922-2000-ab8a2f35ab154f91aaa87e8605c45714.jpg)
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.
Focaccia col Formaggio
![focaccia-col-formaggio-2-ft-recipe0819.jpg](https://www.foodandwine.com/thmb/Smbb8dd-a15NH3O6EV-CjB0o4bk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/focaccia-col-formaggio-2-ft-recipe0819-ed19a165adef44059bb1d7400da3abc6.jpg)
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.
Sfincione
![Sfincione](https://www.foodandwine.com/thmb/l74_CD1i9c0TnSNRu-Tsnni1KC8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Sfincione-FT-RECIPE0723-dc6345726ad7416d99447c6f3d6c949f.jpg)
Morgan Hunt Glaze / Food Styling by Margaret Monroe Dickey / Prop Styling by Caleb Clark
Nashville chef Michael Hanna serves this Sicilian focaccia-pizza hybrid with tomato sauce for dipping.
Focaccia with Roasted Squash
![Focaccia with Roasted Squash](https://www.foodandwine.com/thmb/ewhIUC5F8avJFDrdKg5NLxTC7pE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201411-xl-focaccia-with-roasted-squash-2000-073949436afe4321bdb3b5e795533090.jpg)
Acclaimed pastry chef Michelle Gayer tops her sensational focaccia with sweet, tender strips of roasted butternut squash scattered with thyme and drizzled with honey.
Focaccia with Caramelized Onions, Pear and Blue Cheese
![Focaccia with Caramelized Onions, Pear and Blue Cheese. Photo © Quentin Bacon](https://www.foodandwine.com/thmb/NHLE7ZGZAfffVhImNqgoMK1BIqs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201101-xl-focaccia-with-caramelized-onions-pear-and-blue-cheese-2000-480fb158bf16401da3aa7bf9894c8c55.jpg)
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.
Potato-Leek Focaccia
![Potato-Leek Focaccia](https://www.foodandwine.com/thmb/3VHO7Fdh8oTpebfG830qxlmOiz4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200811-r-xl-potato-leek-focaccia-b296cdcebcd344368fa284bdccbc2aec.jpg)
Cook Here and Now founder Marco Flavio Marinucci lightly brushes this savory focaccia with California truffle oil.
Chocolate-Cherry Focaccia
![Chocolate-Cherry Focaccia](https://www.foodandwine.com/thmb/m5_QLKeNgLAmIcvC7Bzlx34RsrE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Chocolate-Cherry-Foccacia-XL-RECIPE0223-cab048962e5344029bf58875bfcce8d0.jpg)
Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
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.
Fig-and-Rosemary Focaccia with Pecorino
![Fig-and-Rosemary Focaccia with Pecorino](https://www.foodandwine.com/thmb/ufwSK8s7KWOg8hH3sf8AG78LDMg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201502-xl-fig-and-rosemary-focaccia-with-pecorino-2000-1b7b6c4a949d437684adca0249e436c1.jpg)
James Beard Award-winning chef Marco Canora makes this focaccia with freshly milled, small-batch whole-wheat flour.
Spelt Focaccia with Kale, Squash and Pecorino
![Spelt Focaccia with Kale, Squash and Pecorino](https://www.foodandwine.com/thmb/gNSEuwvPuwwG7gC1IXnk_Eh49yo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201003-xl-focaccia-kale-2000-663f0e6d57874f6085882fa3385f6511.jpg)
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.