Name: Antipasto Focaccia Recipe
Prep time: 15 min
Cook time: PT-492349H10M35S
Total time: PT-492349H10M35S
Cuisine: Italian
Ingredients: 1 cup + 2 tablespoons warm water (around 110°F); ¼ teaspoon granulated sugar; 1 ⅛ teaspoon active dry yeast; 6 tablespoons good quality extra virgin olive oil (divided); 2 ½ cups + 1-2 tablespoons bread flour (or all purpose flour); 2 teaspoons fine sea salt; ¾ cup CA Ripe Olives, green, black or a mix (sliced or halved); ½ cup cherry tomatoes (halved); ½ cup diced roasted red peppers and/or pickled hot peppers (sliced into rings); ¼ cup shallot or red onion (thinly sliced); 2 garlic cloves (minced); ¾ cup mozzarella (grated); ½ cup parmesan or similar hard cheese (finely grated); 2 tablespoons chopped mixed herbs (basil, parsley, rosemary or oregano); Sea salt flakes (sprinkle to taste); Red pepper flakes (optional, sprinkle to taste)

Jump to Recipe· 4.3 from 41 reviews

If you’ve ever wanted to bring a burst of Italian charm right into your kitchen, this Antipasto Focaccia Recipe is exactly what you need. Imagine biting into soft, pillowy focaccia bread topped with a colorful mosaic of olives, cherry tomatoes, roasted peppers, and rich cheeses that just melt in your mouth. This recipe combines the rustic comfort of homemade bread with the vibrant flavors of an antipasto platter, creating a dish that’s perfect for sharing with friends and family. Whether for a casual gathering or a special treat, the Antipasto Focaccia Recipe offers an irresistible mix of texture, taste, and aroma that simply cannot be beaten.

Ingredients You’ll Need

A baking tray holds a single, smooth, light yellow dough layer spread evenly with a slightly shiny surface. Surrounding the tray on a white marbled background are small white bowls arranged loosely in a grid pattern, each holding different chopped or shredded ingredients: dark green and red chopped peppers, shiny black and green sliced olives, finely shredded pale yellow cheese, grated white cheese, thin pinkish strips of onion, and halved cherry tomatoes in bright red and orange shades. Small bowls also contain coarse white salt, a golden liquid likely oil, and a small bowl of red chili flakes. Fresh green herbs and whole garlic sit near the bowls, with a few loose cherry tomatoes scattered around for a fresh look. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Antipasto Focaccia Recipe serves a purpose and comes together to create a harmonious experience of flavor, color, and texture that’s truly special. From the simplicity of bread flour to the punch of aromatic herbs, each component deserves your attention.

Warm water (1 cup + 2 tablespoons, 110°F): Perfect warmth to activate the yeast without killing it, crucial for a good rise.
Granulated sugar (¼ teaspoon): Just enough to feed the yeast and help it bloom beautifully.
Active dry yeast (1 ⅛ teaspoons): The magic agent for that airy, soft dough.
Extra virgin olive oil (6 tablespoons, divided): Adds richness and helps create that golden, fragrant crust.
Bread flour (2 ½ cups + 1-2 tablespoons): Provides structure and chewiness to your focaccia.
Fine sea salt (2 teaspoons): Brings out layers of flavor while balancing the dough.
CA Ripe Olives (¾ cup): Choose green, black, or a mix for a briny pop of tang and texture.
Cherry tomatoes (½ cup): Adds freshness and a burst of juiciness right on top.
Roasted red peppers and/or pickled hot peppers (½ cup): Brings smoky or spicy notes to lift the dish.
Shallot or red onion (¼ cup, thinly sliced): Offers a mild bite and complex aroma when lightly oiled.
Garlic cloves (2, minced): Infuses the olive oil with tasty garlic warmth that permeates the focaccia.
Mozzarella (¾ cup, grated): Melts gloriously, adding creamy richness.
Parmesan or hard cheese (½ cup, finely grated): Delivers a nutty, savory contrast to the mozzarella.
Mixed herbs (2 tablespoons, chopped): Basil, parsley, rosemary or oregano all add fresh, herbaceous notes.
Sea salt flakes (to taste): Sprinkled for a delicate crunch and salty finish.
Red pepper flakes (optional): Adds a subtle kick of heat if you like your focaccia with a little zip.

How to Make Antipasto Focaccia Recipe

Step 1: Blooming the Yeast

Start by combining the warm water with sugar and active dry yeast in your mixer’s bowl. Let this rest for 5 to 10 minutes until it bubbles up and blooms. This is the first sign that the yeast is alive and ready to work its magic, laying the foundation for your focaccia’s airy texture.

Step 2: Creating the Dough

Add most of the bread flour, a couple tablespoons of olive oil, and the sea salt to the yeast mixture. Using the dough hook, mix on low until everything just comes together, then increase to medium speed to knead for about 5 minutes until smooth and elastic. If your dough remains sticky, sprinkle in a tablespoon or two more flour, but keep it soft and droopy for that perfect focaccia crumb.

Step 3: First Rise

Oil your hands and shape the dough into a ball before placing it in a generously greased bowl. Cover it loosely and either refrigerate for 12 to 24 hours to develop flavor deeply or let it rise on the counter for 90 minutes to 2 hours until it doubles in size. The slow fridge rise gives your dough complex aromas and texture, but the quicker room rise works when you’re pressed for time.

Step 4: Preparing the Garlic Olive Oil

Mix the minced garlic into the remaining olive oil now. This fragrant mixture will be used to coat your pan and flavor your focaccia, creating a delicious foundation and finishing drizzle.

Step 5: Shaping and Second Rise

Fold the rested dough gently in the bowl to build tension, then transfer it to your garlic oil-coated pan, seam side down. Let it rest uncovered in a warm place until it spreads out and almost covers the entire pan, about 90 minutes to 2 hours. This second rise is key for getting that perfect airy crumb and soft texture.

Step 6: Adding Toppings and Final Touches

While it rises, toss the sliced onions in a tablespoon of the garlic olive oil to keep them tender and prevent burning. Stretch the dough to the pan edges, press little dimples with your fingertips, then sprinkle the cheeses evenly. Top with the onions, olives, tomatoes, peppers, and herbs, gently pressing them into the dough so they adhere well.

Step 7: Baking to Golden Perfection

Preheat your oven to 450°F. Allow your focaccia to rise for 15-20 minutes while the oven heats up. Place a baking sheet below to catch drips and use a baking stone if you have one to get a beautifully browned bottom crust. Drizzle the remaining garlic olive oil on top just before baking. Bake for 22-25 minutes until the crust is golden and inviting. If the top browns too fast, tent it loosely with foil.

Step 8: Cooling and Serving

After baking, let the focaccia cool for at least 20 minutes in the pan. This resting time helps the flavors settle and the bread set, making it easier to remove and slice into 12 generous portions, or smaller bites for any occasion.

How to Serve Antipasto Focaccia Recipe

The image shows several square pieces of savory baked dish with a golden brown crust on top, placed on a light wooden board covered with white parchment paper. The dish has two main layers: a thick, soft, pale yellow bottom layer and a browned, slightly crispy top layer. The top is dotted with black and green olive slices, small bits of red bell pepper, and fresh chopped green herbs. Some pieces are served on two white plates with thin green rims; one plate holds two pieces, while the other has one. Around the board are scattered olives and herbs, with two glasses of red wine nearby. The setting is on a white marbled surface with small bowls of crushed red pepper flakes, salt, and some tomato sauce. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your focaccia even further, sprinkle sea salt flakes and a few red pepper flakes over the top just before serving. The salt adds a delightful crunch and depth, while the red pepper flakes offer an optional spicy contrast that awakens the palate beautifully.

Side Dishes

This Antipasto Focaccia Recipe shines wonderfully alongside a crisp green salad, perhaps with a lemon vinaigrette, or paired with a bowl of hearty soup for a comforting meal. A platter of cured meats and fresh cheeses also complements the flavors perfectly, making it a standout addition to any spread.

Creative Ways to Present

For casual entertaining, cut the focaccia into bite-sized squares and serve on a large wooden board with small bowls of extra olives, roasted peppers, and dipping oil. You can also stack slices with fresh arugula and shaved Parmesan to create rustic focaccia sandwiches that are sure to impress.

Make Ahead and Storage

Storing Leftovers

If you have any focaccia left over, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. This keeps the bread soft but still preserves those wonderful topping flavors.

Freezing

To keep focaccia fresh longer, freeze it wrapped in foil and plastic wrap. Thaw overnight at room temperature and warm it slightly before serving to restore its lovely texture and aroma.

Reheating

Reheat focaccia in a preheated oven at 350°F for around 10 minutes to crisp the crust and warm the toppings without drying out the bread. A quick zap in the microwave works too, but the oven ensures the best flavor and texture.

FAQs

Can I use all-purpose flour instead of bread flour?

Absolutely! While bread flour gives a chewier texture thanks to its higher protein content, all-purpose flour works just fine for this recipe, resulting in a slightly softer focaccia.

Is it necessary to refrigerate the dough overnight?

Refrigerating the dough for 12 to 24 hours enhances flavor complexity and texture, but if you’re short on time, a 90-minute to 2-hour rise at room temperature still yields excellent results.

What if I don’t have a stand mixer?

No problem! You can mix and knead the dough by hand on a lightly floured surface. It may take a bit more elbow grease, but the outcome will be just as delicious.

Can I customize the toppings for this Antipasto Focaccia Recipe?

Definitely! Feel free to swap in your favorite antipasto ingredients like artichokes, sun-dried tomatoes, or different cheese varieties to make the focaccia your own.

How do I prevent the toppings from burning during baking?

Coating the onions in olive oil helps, and if the focaccia starts to darken too quickly, tenting it with foil partway through baking will protect the toppings while letting the crust crisp up perfectly.

Final Thoughts

Making this Antipasto Focaccia Recipe is truly like inviting a little slice of Italy into your home. The combination of fluffy bread, vibrant toppings, and robust herbs will have everyone asking for seconds. Don’t hesitate to try it soon — it’s a warm, welcoming recipe that rewards every bit of the effort with delightfully delicious results.