What to Serve with Focaccia: Quick and Tasty Meal Ideas

Okay, here’s my blog post about what to serve with focaccia, written from my personal experience:

Alright, so the other day I baked up a big, beautiful focaccia. You know, the kind with the crispy edges, fluffy interior, and all those lovely dimples filled with olive oil and herbs? Yeah, that one. It smelled amazing, looked perfect… and then I realized I had absolutely no plan for what to actually eat with it. I mean, I could just tear off pieces and shove them in my mouth (and I did, don’t judge), but I wanted something more, you know, a real meal.

So, I started rummaging through my fridge and pantry. First, I thought about just some simple dips. I pulled out some:

• Hummus: Always a good choice, creamy and flavorful.
• Olive oil and balsamic vinegar: Classic! The tanginess of the vinegar cuts through the richness of the oil and bread.
• Pesto: I had a jar of homemade pesto from last summer’s basil bonanza, so that was a definite yes.

These were all solid options, and honestly, I could have stopped there and been perfectly happy. But I was feeling ambitious (and hungry).

Moving on to More Substantial Pairings

I wanted something a bit heartier, something that could turn this focaccia into a real, satisfying meal. So I kept digging. I found some leftover roasted vegetables from the night before – zucchini, bell peppers, and onions. Perfect! I warmed those up and piled them on top of a slice of focaccia. The sweetness of the vegetables paired so well with the salty, savory bread.

Then, I remembered I had some burrata cheese. Oh, man. Burrata is basically mozzarella’s ridiculously creamy cousin. I tore open the burrata, letting that creamy goodness ooze all over the focaccia and roasted vegetables. It was divine. Seriously, the combination of textures and flavors was incredible.

For a bit of protein, I also thought about grilled chicken or fish. I ended up grilling some chicken breasts that I had marinated in lemon juice and herbs. Sliced thin and layered on the focaccia, it was another winner. you could consider some Italian cured meats, like prosciutto or salami. The saltiness of the meat would be a great contrast to the bread.

I even served my salad on top of it.

So, there you have it. My journey from “What the heck do I eat with this?” to “I need more focaccia!” It turns out, this bread is incredibly versatile. You can keep it simple with dips, or go all out with roasted vegetables, cheese, and protein. My main tip? Just experiment! See what you have in your kitchen and don’t be afraid to try different combinations. You might just discover your new favorite meal.