Airy Focaccia with Pecorino Romano and Herbs - perfect as a side with dinner, for dipping in oil and balsamic vinegar with cocktails, or for slicing through the middle for sandwiches.
This focaccia is made with a high hydration dough. It takes two days to make, but most of that time is hands off. The dough is easy to work with and is just the right amount for filling a half sheet pan.
This sourdough focaccia is light and airy, and loaded with flavor. You can top it simply with some olive oil, herbs, and sea salt for a delicious dipping bread to go with your meal.
You can split squares of this bread through the middle to make sandwiches like you might find in an Italian American deli and load it up with deli meats, cheeses, pesto, and veggies. You'll have the perfect sandwich for a picnic.
This fluffy focaccia with garlic oil and herbes de Provence is crispy and airy, and just the right size for serving four to six for dinner.
This focaccia has a super soft interior with a thin and crispy crust. It takes very little effort make. There's no kneading required... just four stretch and folds every 15 minutes to develop the dough. It rises beautifully and is simple to shape.
Herb oil focaccia is light and airy on the inside with a thin and crispy crust. It's generously flavored with an herb infused olive oil and goes with just about everything.
Focaccia is an Italian yeasted flatbread typically made with flour, water, salt, yeast, (and sometimes a bit of sugar to feed the yeast), and lots of olive oil.
This roasted pepper and chile focaccia is light, airy, and amazing, and it is filled with chunks of mozzarella cheese, cherry tomatoes, and topped with roasted sweet peppers and chiles.
Topped with the roasted sweet peppers and mild chiles, this focaccia is so versatile. It is delicious for breakfast, for a snack, with a salad or soup for lunch, and with pasta for dinner.... or, it can be a wonderful light dinner on its own!
This Christmas wreath focaccia is fun to decorate and even more fun to eat.
To decorate it, I used large flat leaf parsley (which I had growing in a pot on my patio), scallions, cherry tomatoes, mini pepperonis, mini sweet peppers, and, to add flavor, mini fresh mozzarella pearls.
Potato focaccine is a version of an Italian snacking bread. Focaccines are mini focaccias, and can contain any typical focaccia ingredients and extras.
The dough for these focaccine includes over a 35 percent potatoes to flour, which makes them less airy than most focaccia. They are soft and moist, and delicious for snacking.
