Storage: This black olive and rosemary focaccia bread stores well in an airtight container or wrapped in foil or plastic wrap ...

chef Charbel Abrache creates flavorful focaccia for his seasonal sandwiches. Fillings rotate but have included salami-seasoned celeriac with black-olive gremolata; mortadella slathered in salsa ...

I was impressed by many things, but the bread board knocked me out: it has a cheese bread, black ... focaccia its characteristic holes. Top with some flaked sea salt, at least, and any olives ...

Plus, it's easier to add toppings, requires fewer tools, and, most importantly, involves lots of olive oil. While I'm no expert, here's what I've learned after baking dozens of focaccia and ...

Focaccia is a precursor of pizza, and is one of Italy's most ancient breads. It is thought to have originated with the Etruscans.

9. Let it rise further. Now open and rub 1 tablespoon olive oil (to get a nice crispy finish). 10. Use fingers to create the holes in focaccia and decorate with black olives or herbs. 11. Keep in ...