18 Best Focaccia Toppings

Tomato and Basil Focaccia

Tomato and Basil Focaccia is a classic Italian bread topped with vibrant tomatoes and aromatic basil, offering a simple yet delicious flavor.

Ingredients:

• 1 focaccia dough
• 2 large tomatoes, sliced
• Fresh basil leaves
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat your oven to 425°F (220°C).
2. Spread the focaccia dough on a baking sheet.
3. Arrange the tomato slices evenly over the dough.
4. Drizzle olive oil over the tomatoes.
5. Scatter fresh basil leaves across the top and season with salt and pepper.
6. Bake for 20-25 minutes or until golden brown.
7. Remove from oven, let cool slightly, and serve.

Caramelized Onion and Blue Cheese Focaccia

This Caramelized Onion and Blue Cheese Focaccia is a savory delight that combines sweet onions with tangy blue cheese for a gourmet treat.

Ingredients:

• 1 focaccia dough
• 2 large onions, thinly sliced
• 3 tablespoons olive oil
• 1 cup crumbled blue cheese
• Fresh thyme leaves

Cooking method:

1. Preheat oven to 425°F (220°C).
2. In a pan, sauté onions in olive oil over medium heat until caramelized.
3. Spread the focaccia dough on a baking sheet and distribute the caramelized onions evenly.
4. Sprinkle crumbled blue cheese and fresh thyme over the top.
5. Bake for 20-25 minutes until golden and bubbly.
6. Let cool slightly before serving.

Fig and Prosciutto Focaccia

Fig and Prosciutto Focaccia offers a sweet and savory pairing that elevates traditional focaccia into a sophisticated appetizer.

Ingredients:

• 1 focaccia dough
• 6 fresh figs, sliced
• 4 slices of prosciutto
• 2 tablespoons honey
• Fresh arugula

Cooking method:

1. Preheat oven to 425°F (220°C).
2. Spread the focaccia dough onto a baking sheet.
3. Evenly place fig slices and prosciutto over the dough.
4. Drizzle honey over the top.
5. Bake for 20-25 minutes until the edges are golden.
6. Top with fresh arugula before serving.

Olive and Rosemary Focaccia

Olive and Rosemary Focaccia combines the briny flavor of olives with fragrant rosemary for a Mediterranean-inspired bread.

Ingredients:

• 1 focaccia dough
• 1 cup mixed olives, pitted and halved
• Fresh rosemary sprigs
• 3 tablespoons olive oil
• Sea salt

Cooking method:

1. Preheat oven to 425°F (220°C).
2. Place the focaccia dough on a baking sheet.
3. Scatter olives and rosemary sprigs over the dough.
4. Drizzle with olive oil and sprinkle sea salt.
5. Bake for 20-25 minutes until golden brown.
6. Allow to cool slightly and serve warm.

Pear and Gorgonzola Focaccia

Pear and Gorgonzola Focaccia delivers a perfect balance of sweetness and creamy pungency from the cheese and fruit duo.

Ingredients:

• 1 focaccia dough
• 2 ripe pears, cored and thinly sliced
• 3/4 cup Gorgonzola cheese, crumbled
• 2 tablespoons honey
• Walnuts, chopped

Cooking method:

1. Preheat oven to 425°F (220°C).
2. Spread focaccia dough onto a baking sheet.
3. Layer pear slices across the dough and add Gorgonzola cheese.
4. Drizzle with honey and sprinkle chopped walnuts over the top.
5. Bake for 20-25 minutes until golden and cheese is melted.
6. Cool briefly before slicing and serving.

Sun-dried Tomato and Goat Cheese Focaccia

Sun-dried Tomato and Goat Cheese Focaccia is a tangy and creamy treat perfect for any cheese lover.

Ingredients:

• 1 focaccia dough
• 1 cup sun-dried tomatoes, chopped
• 1 cup goat cheese, crumbled
• Fresh basil leaves
• 2 tablespoons olive oil

Cooking method:

1. Preheat oven to 425°F (220°C).
2. Spread the focaccia dough on a baking sheet.
3. Scatter sun-dried tomatoes and goat cheese evenly over the dough.
4. Drizzle with olive oil and garnish with fresh basil leaves.
5. Bake for 20-25 minutes until cheese is bubbling and crust is golden.
6. Serve warm or at room temperature.

Mushroom and Truffle Oil Focaccia

Mushroom and Truffle Oil Focaccia is a luxurious option, highlighting the earthy flavors of mushrooms with aromatic truffle oil.

Ingredients:

• 1 focaccia dough
• 2 cups mixed mushrooms, sliced
• 3 tablespoons truffle oil
• Fresh parsley, chopped
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 425°F (220°C).
2. Spread the focaccia dough on a baking sheet.
3. Top with sliced mushrooms evenly.
4. Drizzle truffle oil over the mushrooms and season with salt and pepper.
5. Bake for 20-25 minutes until golden and mushrooms are tender.
6. Garnish with chopped parsley before serving.

Roasted Red Pepper and Feta Focaccia

Roasted Red Pepper and Feta Focaccia is a vibrant and creamy combination, perfect for a colorful appetizer or side dish.

Ingredients:

• 1 focaccia dough
• 2 large roasted red peppers, sliced
• 1 cup feta cheese, crumbled
• Fresh oregano leaves
• 3 tablespoons olive oil

Cooking method:

1. Preheat oven to 425°F (220°C).
2. Spread focaccia dough onto a baking sheet.
3. Layer roasted red pepper slices and crumble feta cheese on top.
4. Drizzle with olive oil and sprinkle fresh oregano leaves.
5. Bake for 20-25 minutes until the edges are golden and cheese is slightly browned.
6. Serve warm for the best flavor.

Apple and Cheddar Focaccia

Apple and Cheddar Focaccia brings together the sweetness of apples with sharp cheddar for a unique and delightful taste.

Ingredients:

• 1 focaccia dough
• 2 apples, thinly sliced
• 1 cup sharp cheddar cheese, shredded
• 2 tablespoons honey
• Cinnamon to taste

Cooking method:

1. Preheat oven to 425°F (220°C).
2. Roll out the focaccia dough on a baking sheet.
3. Layer apple slices across the dough and sprinkle with cheddar cheese.
4. Drizzle honey over the top and dust with cinnamon.
5. Bake for 20-25 minutes until the crust is golden and cheese is melted.
6. Cool for a few minutes before serving.

Pesto and Mozzarella Focaccia

Pesto and Mozzarella Focaccia is a herby, cheesy delight, featuring the fresh flavors of basil pesto and creamy mozzarella.

Ingredients:

• 1 focaccia dough
• 1/2 cup basil pesto
• 1 cup mozzarella cheese, shredded
• Cherry tomatoes, halved
• Fresh basil leaves

Cooking method:

1. Preheat oven to 425°F (220°C).
2. Spread the focaccia dough on a baking sheet.
3. Evenly spread basil pesto over the dough.
4. Top with mozzarella cheese and cherry tomato halves.
5. Bake for 20-25 minutes until golden and cheese is melted.
6. Garnish with fresh basil leaves before serving.