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Antipasto Focaccia Bread Recipe

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3.9 from 6 reviews

This Antipasto Focaccia Bread recipe offers a delightful blend of Mediterranean flavors, combining a tender, olive oil-infused focaccia dough with a savory mix of olives, cured meats, roasted vegetables, and fresh herbs. Perfect as an appetizer or accompaniment, this bread boasts a crispy golden crust and a rich, aromatic topping that captures the essence of an Italian antipasto platter.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Total Time: 10 hours 39 minutes
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Ingredients

Dough 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)

Antipasto Toppings

  • 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)

Instructions

  1. Mix Dry Ingredients: In a glass bowl, combine the bread flour and kosher salt thoroughly.
  2. Activate Yeast: In a glass measuring cup, stir together warm water, instant yeast, and granulated sugar. Let it rest for about a minute until slightly foamy or activated.
  3. Form Dough: Pour the yeast mixture into the flour bowl and stir with a wooden spoon until the dough just begins to come together.
  4. First Rise (Cold Ferment): Cover the dough bowl tightly with plastic wrap and refrigerate for 8 hours or overnight, allowing for slow fermentation and flavor development.
  5. Prepare for Second Rise: Take the dough out of the fridge and let it come to room temperature.
  6. Shape Dough: Drizzle olive oil into a 9×13 inch baking pan. Place the dough in the center, tucking the edges underneath to form an even shape.
  7. Second Rise: Cover the dough again with plastic wrap and let it rise for 2 hours until it fills the pan.
  8. Preheat Oven: Preheat your oven to 450ºF (232ºC) in preparation for baking.
  9. Dimple Dough: Once the dough has risen and filled the pan, drizzle additional olive oil on top. Press your fingers into the dough to create dimples without tearing through to the bottom.
  10. Add Toppings: Evenly scatter the antipasto toppings—sliced olives, pepperoni, salami, grape tomatoes, sun-dried tomatoes, roasted red peppers, pepperoncini, artichoke hearts, and red onions—over the surface. Sprinkle with parmesan cheese, Maldon flaked sea salt, and fresh chopped parsley for finishing touches.
  11. Bake: Place the focaccia in the oven, immediately lowering the temperature to 425ºF (218ºC). Bake for 22 to 24 minutes, or until the bread is golden brown and cooked through.

Notes

  • The warm water should be around 100-110ºF to properly activate the yeast without killing it.
  • Cold fermenting the dough overnight in the fridge develops more complex flavors and improves texture.
  • Use a light hand when pressing dimples into the dough to avoid cutting through it.
  • The antipasto toppings can be varied based on availability and personal preference.
  • Maldon flaked sea salt adds a nice crunch and visual appeal; substitute with other flaky sea salts if unavailable.
  • Allow focaccia to cool slightly before slicing to maintain structure.

Find it online: https://cheftinaskitchen.com/antipasto-focaccia-bread-recipe/