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!” 

Now round up your ingredients, get that cutting board ready, grab your F.N. Sharp chef’s knife and/or utility knife for some chopping and that bread knife for slicing and let's focaccia!

Get All of the F.N. Sharp Essentials: The 6-Knife Set & Magnetic Knife Block

Crispy Parmesan, Sundried Tomato, Onion and Olive Focaccia Bread

Yield: 8 slices

Ingredients:

Instructions:

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. 

Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.

You can find and follow Launie's adventures on her social handle @teenytinykitchenvt on Instagram, Facebook, Threads and her blog at TeenyTinyKitchen.com.