master-cooks | The Toppings You Should Avoid When Making Homemade Focaccia

When making homemade focaccia, it's crucial to be mindful of the toppings you choose to ensure a delicious and well-balanced final product. Avoid using ingredients that release too much moisture, such as overly ripe tomatoes or water-heavy vegetables like zucchini and eggplant, as they can make the bread soggy. Similarly, steer clear of toppings that are prone to burning or becoming overly tough during baking, such as certain delicate greens or thinly sliced garlic. Strong, pungent ingredients like raw onions or overly spicy elements can overpower the subtle flavors of the focaccia, so use them sparingly or consider pre-cooking them to mellow their intensity. While cheese can be a delightful addition, avoid excessive amounts of it, particularly varieties with high fat content, as they can create an oily surface. Additionally, while meats like prosciutto or salami might seem appealing, they can introduce too much saltiness and grease, disrupting the bread's texture. Opt for less overpowering toppings that complement rather than dominate the airy, golden bread, allowing the natural flavors and texture of the focaccia to shine through. By choosing wisely, you can enhance your homemade focaccia without compromising its quality.

Alternative toppings and tips for perfect focaccia

Without the inclusion of delicate herbs and moist ingredients like fresh tomatoes, what are some of the best toppings to incorporate into your focaccia dough? There are plenty of drier vegetables that complement the fluffy bread beautifully, such as sliced olives, caramelized onions, and sun-dried tomatoes. When it comes to herbs, rosemary is a favored choice for focaccia, particularly because it bakes exceptionally well. Thyme and sage are also excellent alternatives, or you can add fresh basil after the bread is baked. Don’t overlook beloved additions like roasted garlic or Parmesan cheese. Sticking to a savory profile rich in Italian flavors is sure to produce a delicious loaf.

However, you’re not confined to savory options or traditional Italian ingredients. Once you’ve perfected the art of homemade focaccia, consider experimenting with unique combinations, such as a sweet apple and cinnamon focaccia, or a blend of marinated stone fruits and hazelnuts. In Tuscany, there’s a well-known dessert focaccia featuring grapes, called schiacciata con l'uva. For a fun twist on breakfast, you might even try a breakfast focaccia made with eggs and bacon.

To make baking and storing your focaccia easier, here are a couple of extra tips. If you prefer not to make dough from scratch, you can use store-bought pizza dough for a nearly identical taste and texture. Have some leftovers after your meal? Don’t worry about them going stale—just freeze your focaccia in small portions, starting with a quick flash-freeze.

The Toppings You Should Avoid When Making Homemade Focaccia

Alternative toppings and tips for perfect focaccia

Recommended

Next up