Toasted Focaccia Recipe

Slice

If your focaccia is a whole loaf, place it on a cutting board. Using a serrated knife, slice the focaccia into 3/4-inch (about 2 cm) thick slices or halve the loaf horizontally for long pieces. Aim for pieces that will toast evenly and fit in your toaster oven or skillet.

If the focaccia came pre-sliced, separate slices so they lie flat for toasting.

Peel and finely mince the garlic (or grate it). Finely chop the rosemary, removing tough stems. In a small bowl combine the extra-virgin olive oil, softened butter, minced garlic, chopped rosemary, sea salt, black pepper and red pepper flakes. Stir until combined.

Taste a small dab and adjust seasoning — add a pinch more salt or a few more drops of olive oil if you want a looser brushable mixture.

Oven (recommended for even toasting)

Preheat the oven or toaster oven to 425°F (220°C). Arrange the focaccia slices on a baking sheet in a single layer, cut side up. Using a pastry brush or the back of a spoon, brush the garlic-rosemary oil evenly over each slice (use most of the mixture but reserve about 1/2 tbs for finishing if desired). If using, sprinkle grated Parmesan lightly over the tops. Place the baking sheet on the middle rack and toast for 6–9 minutes, or until edges are golden and the surface is crisped to your liking. Watch closely to avoid burning the garlic.

Skillet (quick, high-heat option)

Heat a large skillet (cast iron preferred) over medium-high heat. Add 1/2 tbs olive oil to the pan and swirl. Place focaccia slices cut-side down and press lightly. Cook 2–3 minutes until the cut surface is deeply golden and crisp. Flip and cook the second side 1–2 minutes just to warm through. Remove to a sheet and brush the top with the remaining garlic-rosemary oil and optional cheese.

Transfer toasted focaccia to a serving platter. If using, sprinkle lemon zest and chopped parsley over the top for brightness. Add an extra drizzle of olive oil and a final pinch of flaky salt. Serve warm as an appetizer, with soups or salads, or alongside dips.

Leftovers: cool completely, then store in an airtight container at room temperature for 1–2 days or refrigerate up to 4 days. Re-crisp in a 375°F (190°C) oven for 5–7 minutes before serving.