Name: Antipasto Focaccia Bread Recipe
Prep time: 15 min
Cook time: 24 min
Total time: 10 h 39 min
Cuisine: Italian
Ingredients: 4 Cups Bread Flour (or all-purpose); 2 teaspoons Kosher Salt; 2 Cups Warm Water; 2 ¼ teaspoons Instant Yeast; 1 teaspoon Granulated Sugar; Olive Oil (for pan and drizzling); 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 (to taste); 1 Tablespoon Fresh Parsley (chopped)

Jump to Recipe· 3.9 from 6 reviews

If you have a craving for something bursting with flavor and rustic charm, look no further than this Antipasto Focaccia Bread Recipe. This delightful bread combines the chewy, airy texture of focaccia with a colorful medley of classic antipasto toppings like olives, salami, roasted peppers, and artichokes. Every bite offers a harmonious dance of savory, tangy, and fresh notes that make it perfect for sharing at gatherings or enjoying as a hearty snack. The magic behind this recipe lies not only in its vibrant ingredients but also in the slow, cold fermentation process that develops incredible depth in the dough. If you want to impress your friends and family with a visually stunning and mouthwatering centerpiece, this Antipasto Focaccia Bread Recipe is your new best friend in the kitchen!

Ingredients You’ll Need

A white rectangular baking dish filled with one thick layer of soft, pale dough that is slightly uneven in texture. Next to the dish are three small white bowls on a white marbled surface: one contains salt, one finely chopped green herbs, and the third has an assortment of finely chopped toppings including red and orange pieces of meat, red onions, olives, and pale artichoke hearts. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Antipasto Focaccia Bread Recipe has a purpose, working together to create the perfect balance of flavor, texture, and color. From the simple bread flour and yeast to the flavorful antipasto toppings, you’ll be amazed how these straightforward components come together to create something extraordinary.

Bread Flour (4 cups): Provides the ideal protein content for a chewy, airy focaccia crumb.
Kosher Salt (2 teaspoons): Enhances flavor and regulates yeast activity for the perfect rise.
Warm Water (2 cups): Activates the yeast and gives life to the dough.
Instant Yeast (2 ¼ teaspoons): For a reliable, easy rise without the hassle of proofing.
Granulated Sugar (1 teaspoon): Feeds the yeast and helps with browning.
Olive Oil: Adds moisture and a rich, silky crumb.
Sliced Olive Mix (¼ – ⅓ cup): A colorful blend of green, black, and Kalamata olives for a briny punch.
Pepperoni Stick (¼ – ⅓ cup): Thinly sliced to add spicy, savory heat.
Hard Salami (¼ – ⅓ cup): Provides a bold, meaty flavor.
Grape Tomatoes (¼ – ⅓ cup): Halved for bursts of juicy sweetness.
Sun-Dried Tomatoes (¼ – ⅓ cup): Adds a concentrated, tangy depth.
Roasted Red Peppers (¼ – ⅓ cup): Sweet, smoky layers that elevate every bite.
Pepperoncini Peppers (¼ – ⅓ cup): Offers a gentle kick and vinegary zing.
Artichoke Hearts (¼ – ⅓ cup): Marinated to bring a rich, earthy nuance.
Red Onions (¼ – ⅓ cup): Thinly sliced for sharpness and crunch.
Parmesan Cheese (2 tablespoons): Sprinkled on top for that irresistible salty finish.
Maldon Flaked Sea Salt: For accentuating textures and bursts of saltiness.
Fresh Parsley (1 tablespoon): Chopped to brighten and add a fresh herbal touch.

How to Make Antipasto Focaccia Bread Recipe

Step 1: Mix the Dry Ingredients

Start by combining the bread flour and kosher salt in a large glass bowl. Mixing these dry ingredients ensures that the salt is evenly distributed, which helps regulate yeast activity and improves the bread’s flavor. This simple foundation is crucial for a focaccia that’s both tasty and perfectly textured.

Step 2: Activate the Yeast and Combine

In a separate measuring cup, stir together warm water, instant yeast, and granulated sugar. Allow the mixture a minute to begin activating—though instant yeast doesn’t require proofing, this moment helps you see the yeast “wake up.” Pour this into the flour mixture and stir with a wooden spoon just until the dough forms. You want a slightly shaggy dough that holds together but isn’t overworked.

Step 3: Refrigerate for Slow Fermentation

Cover the bowl tightly with plastic wrap and refrigerate for 8 hours or overnight. This slow, cold fermentation allows the dough to develop complex flavors and a wonderful chewy texture, turning a simple focaccia dough into the star of this Antipasto Focaccia Bread Recipe.

Step 4: Prepare for the Rise

After removing the dough from the fridge, drizzle olive oil into a 9×13-inch baking pan, then place the dough in the center and tuck the ends underneath to create an even shape. Cover again with plastic wrap and let it rise at room temperature for about 2 hours until the dough fills the pan with lovely airy bubbles.

Step 5: Shape and Decorate

Preheat your oven to 450°F. Drizzle additional olive oil over the dough, then use your fingertips to press gentle dimples into the surface, almost reaching the bottom but not piercing through. Now comes the fun part: scatter your antipasto toppings evenly over the dough—sliced olives, pepperoni, salami, grape and sun-dried tomatoes, roasted peppers, pepperoncini, artichokes, and red onions. Finish with a sprinkle of Parmesan cheese, Maldon salt flakes, and fresh parsley for a vibrant, mouthwatering display.

Step 6: Bake to Golden Perfection

Place the pan in the oven, immediately lowering the temperature to 425°F. Bake for 22 to 24 minutes until the focaccia turns golden brown and the toppings look tantalizingly roasted. The aroma alone will have everyone rushing to the kitchen!

How to Serve Antipasto Focaccia Bread Recipe

The image shows a thick slice of focaccia bread with a soft, pale golden base that looks airy and slightly fluffy. On top, there is a colorful mix of toppings: small slices of black and green olives, bright red cherry tomato halves, thin red onion rings, bits of sun-dried tomatoes, and chopped green herbs sprinkled all over. There are also some shreds of white cheese melting gently into the toppings, giving a light texture on the surface. The slice is set on a warm brown wooden board that contrasts with the bread's soft colors, and small bits of toppings have fallen around the slice. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the already rich assortment of toppings with a final drizzle of extra virgin olive oil or a light brush of balsamic glaze to add a subtle sweetness and sheen. Fresh herbs like rosemary or oregano can elevate the flavor even further and make your presentation look irresistibly fresh and inviting.

Side Dishes

This Antipasto Focaccia Bread Recipe shines beautifully alongside a crisp green salad tossed with lemon vinaigrette or a simple antipasto platter featuring cheeses and cured meats. For a heartier meal, pair it with a bowl of minestrone or a light pasta dish, balancing the bread’s robust flavors.

Creative Ways to Present

Turn your focaccia into a shareable appetizer by slicing it into rustic squares or long strips perfect for dipping in olive oil infused with herbs and chili flakes. Alternatively, serve it as an open-faced sandwich base, topped with fresh arugula and a drizzle of pesto for a fun twist that will wow guests.

Make Ahead and Storage

Storing Leftovers

Leftover focaccia is best stored at room temperature in an airtight container or wrapped tightly in foil for up to 2 days. This keeps the crust crisp and the interior soft. Avoid refrigerating as cold air can dry out the bread quickly.

Freezing

If you want to enjoy this Antipasto Focaccia Bread Recipe later, wrap the fully cooled focaccia tightly in plastic wrap and then foil before freezing. It will keep beautifully for up to 3 months and thaw quickly at room temperature.

Reheating

To revive your focaccia, preheat your oven to 350°F, unwrap the bread, and warm it on a baking sheet for 7-10 minutes. This method restores the crust’s crispness while warming all those delicious antipasto toppings without drying out the bread.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes! Using all-purpose flour will still yield a tasty focaccia, but expect a slightly softer and less chewy texture compared to bread flour, which has a higher protein content for better gluten development.

Do I have to refrigerate the dough overnight?

While you can bake the focaccia without the cold fermentation, chilling the dough for 8 hours enhances the flavor complexity and texture significantly. It’s worth the wait for an exceptional result.

Can I customize the toppings in the Antipasto Focaccia Bread Recipe?

Absolutely! Feel free to swap or add different cured meats, vegetables, or cheeses based on your preferences. The beauty of this recipe lies in its flexibility to suit your favorite antipasto ingredients.

Is it possible to make this gluten-free?

Traditional focaccia relies on gluten for structure and texture, so gluten-free versions can be tricky. However, experimenting with gluten-free flour blends and xanthan gum may work with adjustments, though results may vary.

How long does the dough keep in the refrigerator?

The dough can be refrigerated for up to 24 hours. The slow fermentation enhances flavor, but after 24 hours, the yeast activity can diminish, affecting the rise and texture.

Final Thoughts

This Antipasto Focaccia Bread Recipe is one of those rare finds that feel both indulgent and approachable. Its colorful layers of savory antipasto toppings paired with that light, chewy focaccia base will make a lasting impression at your table. Whether you’re hosting friends or simply want to spoil yourself with something special, I encourage you to give this recipe a try—you’ll find it quickly becomes a beloved staple because good food made with love always shines through.