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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Potato Rolls – The Softest, Most Buttery Rolls You’ll Ever Eat

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Our famous potato rolls recipe ohsweetbasil.com

These potato rolls don’t require any kneading, and honestly, they’re hands down the best rolls we’ve ever had. Soft, buttery, and melt-in-your-mouth delicious, they’re our #1 most requested roll recipe.

These rolls are ridiculously easy to make — no fancy equipment, no complicated techniques — and perfect for any meal, holiday dinner, or special occasion. Once you try them, you’ll see why everyone keeps asking for this recipe.

These are seriously the best potato dinner rolls ever. They are so soft and seriously melt in your mouth. They are ridiculously buttery. 

Suggested Products

These are all affiliate links for amazon but you can go to a store to find a lot too. Amazon is just easiest.
  • Potato Gems or Pearls – We use these dehydrated potatoes as they seem to give the best flavor and texture.
  • Dough Scraper – Any ol’ scraper will do but we prefer a plastic scraper to scrape the dough and flour off our counter and out of bowls for 10x faster clean up.
  • Silpat Baking Mat – We bake everything on a silpat; cookies, rolls and even loaf breads cook evenly and without sticking! No spray needed!
  • Nordic Ware Cookie Sheet – The cookie sheet you use absolutely can make or break your recipe. If it’s too dark it will cause your food to look dark and over-bake. You want a cookie sheet that bakes evenly and won’t affect color.
  • Stainless Mixing Bowls – I love glass mixing bowls, but the truth is, everyone should have good stainless bowls in all sizes and these are great ones.

Ingredients You’ll Need

  • Sugar: Feeds the yeast to help the dough rise and adds a touch of sweetness that enhances flavor. It also promotes browning, giving your rolls that beautiful golden color.
  • Unsalted Butter: Butter adds richness, tenderness, and flavor to the rolls. The fat coats the flour proteins, which limits gluten development — that’s why your potato rolls turn out so soft and melt-in-your-mouth.
  • Milk: Milk makes the dough tender and adds subtle sweetness and flavor. The natural sugars in milk also help with browning, while the proteins contribute to a soft, rich crumb.
  • Potato Flakes: This is your secret weapon! Potato flakes (or mashed potatoes) make the rolls extra soft and moist by attracting and holding onto moisture.
  • Salt: Balances the sweetness, enhances flavor, and strengthens the gluten structure so your rolls rise evenly and hold their shape.
    • PRO TIP: Always add salt after the yeast has been mixed in with other ingredients to avoid slowing yeast activity.
  • Instant Yeast: The leavening agent that makes your rolls rise. Instant yeast works quickly and doesn’t require proofing in water first — just mix it right in with the dry ingredients.
  • Eggs: Eggs add richness, flavor, and beautiful go
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