Antipasto Italian Focaccia Recipe
Our Antipasto Italian Focaccia Recipe is the ultimate way to use up leftover charcuterie ingredients for the most delicious and easy bread recipe! You’re going to love the salty, chewy crust, tender crumb and those meaty toppings!
I was on a phone call with an important business colleague who knows his stuff. I casually mentioned that we were working on both a focaccia bread and pasta recipe that helps to use up the leftovers from a charcuterie board or antipasto board. He immediately chimed in that he loves charcuterie and is often stuck in the same dilemma; what do I do with all of this stuff?!
Why I Love Antipasto Focaccia Bread
I’m the queen of “recreate it.” I don’t love when we make something that needs a very special ingredient or a bunch of things that I just need a little of but you have no choice but to buy a lot.
I LOVE this focaccia bread because not only does it use up leftovers, but it’s also so satisfying! In fact, because of the meats and olives, it’s a hearty bread that can totally count as a main dish at dinner. It’s like pizza!
Recipe Tip
I’m a huge fan of dipping bread. This bread is perfect to serve with a little bowl of olive oil and a drizzle of balsamic vinegar!
Want to up the game? Dip in warmed pizza or spaghetti sauce. IT’S SO GOOD!
Ingredients for Antipasto Focaccia Bread
- Flour: Adds structure and the base of our bread.
- Water: Essential to get that yeast going and make the bread.
- Salt: While many Italian breads skip the salt, like in Florence, I never do.
- Sugar: Helps the yeast rise and balances the acid and salt of this dish.
- Yeast: Get that bread rising and fluffy.
- Meats: Grab any combination you love on a normal antipasto platter.
- Olives: We love a mixture from kalamata to black.
- Tomatoes: Try using fresh and sun dried for more texture and flavor.
- Peppers: We love a touch of smokiness from a roasted red pepper.
- Artichokes: Adds a little brine and acid to the bread.
How to Make Antipasto Focaccia Bread
- Stir: Make the bread by simply stirring together the flour, salt, sugar and water.
- Refrigerate: Let this bread dough sit overnight in the fridge for enhanced flavor and texture.
- Chop: Chop all of your ingredients to the same size so nothing cooks more than the ingredient next to it.
- Dock the Bread: Olive oil the bread. Press your fingers all over the bread and sprinkle with the ingredients.
- Bake: Bake until golden and chewy!
- Enjoy!
Variations
Ok, so you’re on board for making a deliciously chewy bread, but you hate olives, don’t have certain ingredients or just want to mix things up. Here are a few ideas:
- Crispy Bacon
- Caramelized Onions
- Chopped Ham
- Sauteed Mushrooms
- Prosciutto and Peaches
- Grapes and Brie
Whether you’re eating this as an appetizer, main dish, or side to go with your tomato basil soup, this delicious Antipasto Italian Focaccia recipe is sure to impress your friends and family. Loaded with savory meats, cheeses, and vegetables, this savory bread is perfect for any occasion.
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Antipasto Focaccia Bread
Our Antipasto Italian Focaccia Recipe is the ultimate way to use up leftover charcuterie ingredients for the most delicious and easy bread recipe! You're going to love the salty, chewy crust, tender crumb and those meaty toppings!
Course Yeast Bread Recipes and Quick Bread Recipes
Cuisine Italian
Keyword bread, focaccia, italian
Prep Time 10 minutes minutes
Cook Time 22 minutes minutes
Rise Time 10 hours hours
Total Time 10 hours hours 32 minutes minutes
Servings 12
Calories 202kcal
Author Carrian Cheney
- 4 Cups Bread Flour or all-purpose
- 2 teaspoon Kosher Salt
- 2 Cup Water warm
- 2 ¼ teaspoon Instant Yeast
- 1 teaspoon Granulated Sugar
- Olive Oil
- ¼-⅓ Cup Sliced Olive Mix (green, black and kalamata)
- ¼-⅓ Cup Pepperoni Stick sliced
- ¼-⅓ Cup Hard Salami sliced
- ¼-⅓ Cup Grape Tomatoes halved
- ¼-⅓ Cup Sun-Dried Tomatoes
- ¼-⅓ Cup Roasted Red Peppers
- ¼-⅓ Cup Pepperoncini Peppers
- ¼-⅓ Cup Artichoke Hearts marinated
- ¼-⅓ Cup Red Onions thinly sliced
- 2 Tablespoons Parmesan Cheese
- Maldon Flaked Sea Salt
- 1 Tablespoon Parsley fresh, chopped
In a glass bowl, add the flour and salt. Mix to combine.
4 Cups Bread Flour, 2 teaspoon Kosher Salt
In a glass measuring cup, mix the warm water, yeast and sugar. Allow to sit for a minute (see note) and stir into the flour with a wooden spoon until the dough just comes together.
2 Cup Water, 2 ¼ teaspoon Instant Yeast, 1 teaspoon Granulated Sugar
Cover the bowl with tight plastic wrap and place in the fridge for 8 hours or up to overnight.
Remove the bowl from the fridge.
In a 9×13 inch baking pan, drizzle oil and place the dough in the center, tucking ends under.
Olive Oil
Cover with plastic wrap and allow to rise 2 hours.
Preheat the oven to 450ºF.
Once risen the dough should fill the pan. Drizzle with additional oil and use your fingers to press holes down to the bottom of the pan but not through the dough.
Olive Oil
Sprinkle with all the antipasto toppings, parmesan cheese, a little more salt and more fresh parsley.
¼-⅓ Cup Sliced Olive Mix, ¼-⅓ Cup Pepperoni Stick, ¼-⅓ Cup Hard Salami, ¼-⅓ Cup Grape Tomatoes, ¼-⅓ Cup Sun-Dried Tomatoes, ¼-⅓ Cup Roasted Red Peppers, ¼-⅓ Cup Pepperoncini Peppers, ¼-⅓ Cup Artichoke Hearts, ¼-⅓ Cup Red Onions, 2 Tablespoons Parmesan Cheese, Maldon Flaked Sea Salt, 1 Tablespoon Parsley
Place in the oven and turn down to 425ºF and bake 22-24 minutes or until golden.
- If you don’t have fresh herbs you can use the dry herbs as stated above or just sprinkle with Italian Seasoning.
- Activated yeast should bubble and foam up within a few minutes if your yeast is good.
Focaccia bread should be wrapped in plastic wrap and stored at room temperature for 2-3 days.Serving: 1slice | Calories: 202kcal | Carbohydrates: 34g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 5mg | Sodium: 598mg | Potassium: 184mg | Fiber: 2g | Sugar: 2g | Vitamin A: 158IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg