Antipasto Italian Focaccia Recipe

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a baked loaf of antipasto focaccia bread topped with sliced green olives, chopped meats, sundried tomatoes and herbs

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

  1. Stir: Make the bread by simply stirring together the flour, salt, sugar and water.
  2. Refrigerate: Let this bread dough sit overnight in the fridge for enhanced flavor and texture.
  3. Chop: Chop all of your ingredients to the same size so nothing cooks more than the ingredient next to it.
  4. Dock the Bread
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Easy Herbed Peasant Bread Recipe

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Easy Herbed Peasant Bread Recipe

With this easy herbed peasant bread recipe, fresh homemade bread has never been easier! It is golden and crispy on the outside and soft and tender on the inside. It is also super versatile and done in a just a few hours.

A few of my friends make peasant bread every Sunday, and when you’ve got three friends who don’t know each other but are all doing the same thing, it’s high time to try it.

We baked it last Sunday for the first time and we are totally sold. It is so simple (you make it all in ONE bowl) and so fluffy, and I love that I can start it after church and it’s ready to bake for dinner. It also scores major bonus points for being a no-knead bread dough! You’re going to love it!

a photo of a loaf of baked peasant bread that has been sliced in half with a couple more slices of bread leaning against it and they are all sitting on a wooden cutting board.

 

Ingredients Needed for Peasant Bread

The ingredients for peasant bread are simple and likely things that you will have on hand already. We love adding the fresh herbs for extra flavor. You can experiment with your favorite combination of herbs or leave out the herbs altogether. Here is what you will need:

  • Flour – just regular all purpose flour works great, or you can use bread flour
  • Kosher Salt – adds flavor
  • Warm Water – the ideal temperature of water for activating yeast is 105-115 degrees F
  • Sugar – feeds the yeast so it can properly activate
  • Instant Yeast – I’ve found that instant yeast works best rather than active dry yeast
  • Rosemary – fresh is preferred, minced fine
  • Thyme – fresh is best, but if you want to use dried, just add a couple of pinches
  • Parsley – fresh, and finely chopped
  • Butter – used for greasing the bowls that the bread will bake in, and when the bread is fresh out of the oven, brush the top with melted butter (or olive oil)
  • Flaked Sea Salt – we love sprinkling a little salt on top for extra flavor

The measurements for each ingredient can be found in the recipe card at the end of this post.

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