Focaccia is a traditional Italian flatbread that is distinguishable by it’s dimpled top made by poking your fingers into the dough before baking.
It’s a soft bread with a mild flavor that makes the best sandwiches. It is similar to pizza dough but with a lot more fluff, flavor and tenderness.
I love it for its versatility. You can top it with fresh herbs like rosemary and thyme; sauteed veggies like onion and garlic, fresh veggies like tomatoes and bell peppers; shredded or grated cheese, meat like prosciutto and salami; sun-dried tomatoes, black or green olives, and of course the requisite coarse sea or kosher salt.
You can make it as thin or as thick as you’d like depending on what you fancy it for. Slice it into squares or long and thin like bread sticks.
It makes excellent pizza; dipping vessels or croutons for soups; or just eaten alongside your favorite pasta dish.
Some of my favorite ways to eat it is lightly toasted for sandwiches; fried egg and bacon, turkey and avocado, or salami and cream cheese.
It’s a delicious replacement for burger buns. One of my all-time favorite burgers is on focaccia topped with prosciutto, provolone, caramelized onions and pesto mayo. Mouth-watering…