Focaccia is a buttery bread that can be served as an antipasto, with a meal or with your favourite drink. It can be topped with herbs, tomato, roasted veggies, cheese, all of the above or just with sea salt.
It’s a delicious buttery bread that is ideally served the day it’s baked and even more so still warm from the oven.
Unlike regular baguette or other breads, this recipe calls for 1/2 c of olive oil combined into the dough along with another 1/2 cup of oil to bake it in. Thus the buttery deliciousness (yes, it’s a real word)
Use quality ingredients to make your bread. Fresh herbs, sea salt and quality olive oil will amplify the flavour of your focaccia.
I like to slice off the edges in 1″ thickness for two reasons. It keeps the rest of the pieces in full squares and it offers several pieces for guests who aren’t fans of cooked tomato but still like the herbs and salt (like kids) or can be cut into cubes and dried as croutons.
This recipe makes one big bread for a good size group of anywhere from 12 – 25 people.