We Say Focaccia, You Say Yum! This Herby Parmesan & Veggie-Topped Focaccia Bread Recipe is Sure to Please!
Recipe and photos by Launie Kettler
Looking for a holiday appetizer or the perfect soup companion? How about some bread topped full of yum?
This homemade focaccia is loaded chock-a-block with fresh and dried herbs, and then topped with sweet sundried tomatoes, flavorful red onions, briny olives, and salty parmesan.
Yes. We know.
It sounds pretty amazing, doesn’t it?
We don’t think there’s ever a “wrong” time for focaccia. Friday night with pasta and red sauce? Sign us up. Dipped into a creamy potato soup? Dunk away! Served alongside a cheese platter? Excuse us while we load up our plate! And we’ll never turn down a couple of warm slices of focaccia served alongside a large steakhouse salad. Would anyone, really?
You can call us nuts, but when it comes to focaccia – you’ll never call us “late for dinner!”
Crispy Parmesan, Sundried Tomato, Onion and Olive Focaccia Bread
Yield: 8 slices
Note: If you need to reheat the focaccia, bake it in a 325-degree oven for 10-12 minutes.
About the Recipe Creator
Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin.