Many culinary trends rise, endure, fall, are rediscovered and rise again. It seems the time is right for a fresh resurgence of focaccia, the rustic, chewy, aromatic bread from northern Italy.

A generation ago, back in 1994, The Washington Post predicted the dawn of “the age of focaccia,” seeing it “taking the country by storm…as the taste of the ‘90s: healthful, chic, easy to make, easy to serve.” In the years since—probably as other global bread favorites, like naan and pita, presented fresh competition—focaccia never disappeared, but it was no longer the novel kid on the bread block. That is, until the home bread bakers of COVID lockdowns, combined with social media influences, prompted a focaccia renaissance. Today, that trend is gaining traction (again), as chefs turn to focaccia for next-level sandwiches, starters, sides and even bread-based entrées.

According to 2025 research from Technomic, focaccia has seen 20 percent year-over-year growth in item counts as a menu appetizer and 10 percent growth as a side. The most popular dishes featuring focaccia are chicken, veggie, turkey and ham sandwiches and specialty pizza. “Other” bread appetizers and sides show the greatest one-year growth (37 percent combined), demonstrating an exciting innovation pipeline clearly unconstrained by conventional menu applications.

These numbers only hint at the breadth of opportunity focaccia brings to the table. From classic rosemary and olive oil to global twists in toppings, fillings and pairings, focaccia is a versatile carrier of flavor.

The Delightfully Different Turkey BLT layers turkey slices, bacon, pickled red onions, lettuce, tomato, cream cheese, provolone between ACE Bakery^® Cranberry Focaccia.

A Dimpled Delight

Basic, rustic focaccia has a beautifully balanced flavor; it’s mildly yeasty with a hint of salt, enhanced by the richness of olive oil. Bakers press their fingers into the dough to create the bread’s signature dimples. Typically, the olive oil is drizzled across the top of the dough prior to baking, so it seeps into those indentations while creating the crisp, golden crust. That crust gives way to a soft, airy interior with a pillowy chew. Unlike the smooth loaves of many traditional breads, focaccia has an inviting, uneven texture, often adorned with flaky salt and/or herbs.

Focaccia provides a fantastic base for building a captivating flavor story, whether by incorporating ingredients right into the dough or topping it before it goes in the oven. Popular inclusions include herbs (rosemary, thyme and basil are particularly well-suited), onions and cheese. Chefs also can lean into olives, sun-dried tomatoes, thin slices of potato and garlic to dial up savory complexity. Or experiment with sweeter additions like cranberries, honey or citrus zest. “It’s a great vehicle for different flavors and textures that make it stand out from other breads,” says Adam Pawlak, Chef/Owner, Egg & Flour Pasta Bar in Milwaukee. “It is great for so many different menu items than just sitting in a basket of bread.”

Chef Alison Jarvest, Senior Director of Culinary, FGF Brands, identifies the key drivers in focaccia’s current revival: “Focaccia is experiencing a resurgence today because it straddles the line between comfort, simplicity and premium cues.” The company’s ACE Bakery^® brand recently introduced two varieties of focaccia, Rosemary and Cranberry, to its lineup of first-class sandwich breads, table breads and burger buns.

“We knew we wanted to offer focaccia that feels handcrafted and thoughtfully created—true to the ACE Bakery^® brand,” notes Sabrina Tessier, VP of Foodservice Marketing, FGF Brands. “Our team was passionate about having one savory and one sweet focaccia option. Rosemary is a classic. It amplifies the bread’s natural savoriness and pairs well with a wide range of ingredients. Cranberry, which includes raisins, offers something more unique, introducing a hint of sweetness and a visual appeal that makes it particularly ideal for fall/winter LTOs, festive sandwiches and upscale bread baskets.”

Jarvest notes additional characteristics that make the ACE^® focaccias distinctive. “Our Rosemary Focaccia is everything you want in a great bread. The flavor is mellow and herby, with the rosemary sprinkled on top. It’s subtle but adds just enough flavor to make it feel special.” The Cranberry version is not only unique for its fruity inclusions. “It is finished with a sprinkle of coarse sugar on top,” says Jarvest. “The contrast of that sugar with the tender crumb makes it really craveable. It’s the kind of bread that turns heads and opens up a lot of creative possibilities on the menu.”

ACE Bakery^® also offers the Herb Schiacciata Roll, a focaccia cousin of sorts that is hand-dimpled and hearth-baked for panini applications. With an airy interior and crisp Herb de Provence crust, it features olive oil and salt both baked into the dough and brushed on top.

“These breads have a handcrafted, artisanal feel that today’s consumers crave, yet they’re flexible enough to anchor a gourmet sandwich, appetizer or even a breakfast build,” says Jarvest.

Focaccia may continue its reign as a bread basket favorite, but chefs can do more to leverage its unique flavor and texture through imaginative applications like giant “croutons” for dipping, savory French toasts and a transformative medium for a chopped salad “sandwich.”

A BREAD BUILT FOR BOLD FLAVORS

Focaccia has the inherent capability to shine all across the menu. Inspirations abound. When it comes to bread, creative sandwich builds are always a good place to begin.

Pawlak offers flavor-forward suggestions largely in the Italian realm:

• mortadella and burrata
• Italian ham, fontina and a fresh herb-and-salad mix
• chicken cutlets with vodka sauce and pesto
• Fried eggplant with marinara and cheese

Jarvest points to two recipes developed by the ACE^® team:

• Grilled Rosemary Focaccia with whipped ricotta, a roasted mushroom medley and a balsamic glaze. “It’s a vegetarian option with serious umami!” she says.
• An Eggs Benedict Sammy (photo at top) layered with sprouts, avocado, crispy bacon, poached eggs and a drizzle of herby hollandaise sauce.

Focaccia can be the hero ingredient for distinctive, craveable signature dishes that are sure to intrigue customers and generate positive buzz. Pawlak proposes some broad areas for exploration, such as focaccia pizza, focaccia croutons for salads and sweet focaccia used for desserts like bread pudding and fruit crumbles. Jarvest dives deeper, sharing “a few ideas that we’ve been eager to try.”

• Korean-Inspired Garlic Bread. Slice the Rosemary Focaccia into a grid pattern, making sure not to cut through to the bottom, so the bread remains intact. Pipe sweet cream cheese filling between each section of focaccia and use a pastry brush to apply a generous amount of garlic butter to the top of the loaf. Bake until hot.
• Maple Miso Butter Focaccia Toast. Slice the Cranberry Focaccia and spread each piece with whipped miso-maple butter and fresh cranberry jam compote, then top with micro mint.
• Focaccia Nachos (“Focchos”): Cut baked focaccia into triangles and bake the pieces until crisp. Layer like nachos and top with shredded chicken, mozzarella, roasted peppers and pesto crema. Add more layers of focaccia and toppings for a deep-dish experience.
• Tuna Tataki-Focaccia Toast: “Japanese izakaya meets Nordic open-faced sandwich,” says Jarvest. Top slices of focaccia with seared tuna-pickled daikon, wasabi mayo, microgreens and black sesame.

“Mediterranean flavors pair very well with focaccia—and there are so many that are hot right now!” says Jarvest. “We love to brush the bread with za’atar and olive oil. In making sandwiches, we love to use a nice spread as a base, such as whipped feta or olive tapenade.” She goes on to cite other underrated flavors that would prove good complements, including:

• Muhammara—the roasted red pepper-and-walnut dip from Levantine cuisine
• Harissa—the spicy, smoky North African chile paste
• Preserved lemons—which add a deep citrusy tang and umami
• Labneh—the rich, tangy, strained yogurt
• Pomegranate molasses—sweet-tart and sticky, “It’s a great drizzle in a sandwich.”

Some of Pawlak’s favorites include olives, zucchini, garlic, tomatoes, onions, feta and herbs/spices.

Focaccia can also serve as a bridge between global cuisines. “Think Korean beef with gochujang mayo on Rosemary Focaccia or a Cuban-inspired build with mojo pork and plantain chips,” says Jarvest. “Even Thai chile jam with grilled chicken and pickled veggies works beautifully—it’s about contrast and balance.”

Don’t overlook opportunities to enhance focaccia’s most conventional use—as a table bread—for a more dynamic flavor start to the meal. Pawlak suggests pairings beyond olive oil and butter, such as a bean spread, hummus, pesto, burrata, marinara, roasted garlic, cream cheese, garlic cream sauces and vinaigrettes. With the Rosemary Focaccia, Jarvest likes using a lemon-rosemary olive oil or a za’atar olive oi, and suggests a smoky muhammara spread, whipped feta or olive tapenade. “For our Cranberry Focaccia, we like to slice it thin and crisp it up, then go bold with whipped goat cheese and thyme or a walnut pesto with a touch of orange zest,” she offers. “For a truly novel combo try it with blue cheese, mousse and crushed pistachios. It’s indulgent and unexpected.”

CHECK, CHECK AND CHECK

“In today’s culinary landscape, operators are searching for ingredients that tell a story, create differentiation and deliver on both taste and experience,” notes Tessier. “Focaccia checks all the boxes—it’s familiar but elevated, and it aligns with the growing demand for artisanal, premium breads that add value to the plate.”

Are you ready to taste the ACE^® Bakery difference? Click here to request free samples of our new Focaccia breads or any of our other premium breads, rolls and burger buns.