Focaccia is a traditional Italian bread that is baked flat in the oven and topped with salt and olive oil. It is often used for dipping, making sandwiches, and charcuterie. 

• King Arthur unbleached, unenriched bread flour

• Kosher salt

• Filtered water

• Extra virgin olive oil

The focaccia will stay fresh for three days on the counter at room temperature and up to a week in the fridge.

My savory sourdough focaccia is delicious on its own when eaten as a snack, dipped in olive oil and spices, or on the side of pasta or a salad. It can also be sliced in half length-wise and used as bread for a sandwich or topped with sauce and cheese and baked as a pizza.

My sweeter flavors make a great breakfast or snack and go really well with a cup of coffee. You can also warm them in the oven or toaster and top with whipped cream, cream cheese frosting, or a scoop of ice cream!

If you plan to use it over a few days' time, I recommend keeping it covered at room temperature in a cool, dark place. If it takes you longer to get through, there's nothing wrong with throwing it in the fridge! Make sure it is in an airtight container so it doesn't start to smell or taste fridge-y.

Preheat your oven to 350 degrees and bake the focaccia for about 10 minutes, uncovered for a crispier top or covered for a softer, moister crumb.

I love to use my stale bread to make breadcrumbs or croutons!

For breadcrumbs: 

Blend your stale bread in a food processor or blender until it reaches your desired texture. Spread the crumbs in a thin layer on a baking sheet and bake at 250 degrees until they have dried out and turned slightly golden, roughly 20-30 minutes!

For croutons:

Cut your stale focaccia into 1-inch cubes. Coat in a mixture of olive oil, salt, pepper, and whatever dried herbs you like. Spread the seasoned cubes evenly on a baking sheet and bake at 375 degrees for 10-15 minutes, or until they reach you desired crunchiness!