Two Boulart Focaccia Bread Recipes

Focaccia (pronounced fo-kah-cha) is an Italian flatbread that starts out much like pizza dough does: flour, oil, water, yeast, and salt. But it’s made with a little more yeast, which allows the dough to rise more, become fluffier, and maintain an airy center. 

With its soft crumb and crisp crust, focaccia can shine on its own. But, you can also turn this versatile bread into a decadent appetizer or a meal on its own. (And we have two recipes to prove it!)

Baked Camembert with Focaccia Breadsticks

Serves: 4 to 6

What you need

• 1 Boulart Olive Oil & Fine Herbs Focaccia
• 1 wheel of camembert cheese
• 1 sprig of thyme, leaves picked
• 1 tbsp. honey
• 1 tsp. chili flakes (optional)
• Extra virgin olive oil
• Sea salt and ground pepper

Instructions

Preheat the oven to 350F.

Unwrap the cheese and discard the plastic wrapper.

Place the cheese back in its wooden container and score the top with a small knife.

Drizzle the honey over the cheese then sprinkle over the thyme, chili, and a pinch of salt and pepper.

Place the cheese in a round oven-proof dish and place in the oven for 15-20 minutes.

While the cheese bakes, slice the focaccia with a breadknife into breadsticks.

Lightly brush the focaccia breadsticks with the olive oil and grill or toast in the oven until golden brown/crisp but the center is still soft.

Once the cheese is done serve immediately with the focaccia, some fresh fruit, and preserves if you wish.

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Muenster Cheese, Crispy Prosciutto, & Honey Focaccia Pizza

What you need

• 1 Boulart Olive Oil & Fine Herbs Focaccia
• 4 to 6 slices of prosciutto
• 4 oz. Muenster cheese, crumbled
• 4 oz. cheddar cheese, crumbled
• 2 tbsp. of honey
• Thyme leaves

Instructions

Bake the focaccia at 400F for 5 to 7 minutes.

Once the focaccia is out of the oven, top the bread evenly with cheese then add the prosciutto.

Place back in the oven until the cheese melts and the meat becomes crispy, around 7 to 10 minutes.

Remove the focaccia pizza from the oven and drizzle with the honey.

Cut into pieces and enjoy!

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Recipes courtesy of Boulart.