Focaccia bread

Let the dough rise until visibly puffy, then press deep dimples into it with oiled fingertips. Bake on a well-oiled tray at 220°C until golden, usually 20–25 minutes; a generous drizzle of olive oil helps crisp the base.

Press rosemary, halved cherry tomatoes, pitted olives or thinly sliced onion into the dough, then finish with olive oil and flaky salt. For a classic style, add rosemary and salt without piling on toppings that weigh down the dough.

Keep it wrapped at room temperature and eat it within a day or two; refrigeration can make the crumb stale faster. Freeze individual portions, then reheat from frozen at 180°C until hot, or warm thawed slices for a few minutes.

Warm slices in a 180°C oven for about 5–8 minutes. For a softer result, lightly sprinkle the crust with water before reheating; avoid prolonged microwave heating, which can make the bread chewy.

Serve it alongside soup, salad or antipasti, or use it to scoop up olive oil and balsamic vinegar. Split a piece horizontally for a sandwich with roasted vegetables, mozzarella or cured meat.

Yes: add tomato, cheese and toppings to a partly baked focaccia base, then return it to a hot oven until the cheese melts. Its thicker, oil-rich crumb makes a softer, breadier result than a thin pizza.

No. Focaccia is a dimpled, tray-baked flatbread usually brushed generously with olive oil; ciabatta is a loaf with a crisp crust and an open, airy crumb. Per 100 g, ciabatta has 271 kcal and 10.2 g protein, compared with 311 kcal and 7.5 g in focaccia bread.

A 50 g piece provides 3.8 g protein. Focaccia is bread rather than a concentrated protein food, so pair it with something like hummus, cheese or eggs if you want a more filling meal.