So, having presented this lovely fluffy bread last time, I shall now give you some different filling options for it. You can tuck almost anything in your focaccia as long as it’s enough small and thus goes deep in the dough. If it pops up, it might burn and give the whole bread a yucky taste. I haven’t tried all the following fillings out yet, but I’m rather convinced they’d work, too.
Crushed garlic soaked in olive oil
Olives – with stone or not
Little cubes of meatballs or ham
Feta cheese cubes – preferably oiled too
Blackpepper, oregano, basilicum… on the top
I love sweet focaccias – and to make them even better it’s important to pour some sugar-syrup on the top. You make this by quickly boiling a random amount of sugar together with random amount of water. After the focaccia is done (and it’s very important that it really is done, since if you put it back into the oven the lovely sugar-syrup will burn on the top), you pour couple big spoons of this transparent liquid on top of the bread. Let the whole thing cool down and mmm, it’s so delicious… …and yes, a bit sticky, too.
Small grapes or cherries (haven’t tried cherries – could work or not)
Pieces of anykind of dark chocolate – the one meant for baking might give the best result though
Baking vanilla sauce
Sugar-vanilla sugar-soft butter mixture, mmm… could be delicious – as long as it doesn’t burn
Coconut in some form
Crushed cardamom, fennel on top or e.g. lemon in the sugar-syrup
Just try everything – focaccia is so big bread that you can fit something in one corner and other stuff in the other, to try out new flavours! Oh, and tell me if you find something fabulous, or if you figure out that something doesn’t work out at all!