Garlic - There is quite a bit of garlic in the zucchini version but it is delicious.Dried Oregano - This is a herb that is perfect in the dried version so don’t sub with fresh.Black Olives - For the best flavor, buy whole olives and pit them yourself.Be sure to follow my instructions and crush the tomatoes with your hands for an authentic result. Tomatoes - Choose the best quality you can afford and be sure that the tomatoes are really ripe.Capers - I use capers in vinegar but you can use salted capers which have been rinsed well.Sweet peppers (or capsicum) - use any color you like or a combination.For the focaccia toppings used in this recipe you’ll need:. However my overnight Ligurian Focaccia dough is superb if you have the time. Here I’ve used my Focaccia Genovese dough because it’s a little faster.
PICASA BREAD FULL
Toppings like grapes, figs, plums and even nuts are excellent with a fantastic sweet-salty taste.įor complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page. Whether you’re looking for something to dunk into your soup or stew, or something to pair with prosciutto and cheese, you’ll find a focaccia topping that is the ideal match.ĭid you know that this Italian flatbread doesn’t have to be savory? That’s right.
There are a couple recipes that you can refer to like my classic Ligurian Focaccia and my olive and onion topped Focaccia Genovese which give you extra tips for baking this delicious bread. This wonderful Italian flatbread is easy to make. Having the choice of lots of different focaccia toppings is exactly what you’ll love about this recipe! You can mix and match to suit your tastes and what is available in your area to make a topping that’s perfect for you! Here are more than 27 focaccia toppings you will love!! Focaccia Toppings choices are endless! Why you will love this recipe You can choose a simple olive oil topping or combine your favorite flavors. Serve fresh alongside pasta or with oil & vinegar for dipping.Focaccia toppings are as varied as your imagination and your taste buds. Add the tomatoes and feta on top and press the toppings into the dough.īake for 15 - 20 minutes or until the bread is golden brown and cooked through. Pour the remaining 2 Tbsp PizzaOlio over bread and sprinkle with the rub, using your hands to spread the oil and seasoning over the top of the dough. Use your finger tips to make dimples in the dough. Add the dough to the dish and use your hands to stretch and shape the dough to the size of the pan. Meanwhile preheat oven to 450 degrees.ĭrizzle 2 Tbsp PizzaOlio oil into the bottom of a cookie sheet or 9” x 13” baking dish. Cover with a kitchen towel or plastic wrap and let rise for one hour. Turn out the dough onto a floured surface and knead dough until combined and smooth, about 5 minutes.Īdd 2 TBSP PizzaOlio olive oil to a clean bowl and roll dough ball in oil to coat (to prevent from sticking).
Mix the warm water, yeast and honey in a large bowl and let the yeast bloom.Īdd the flour, ¼ cup PizzaOlio olive oil and salt to the yeast mixture and stir with a fork until the flour has been hydrated and a dough forms.
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