Short answer
The classic focaccia toppings are olive oil, flaky salt and rosemary, followed by cherry tomatoes, olives, onions and other herbs. Press firm toppings into the dimples before baking, and add delicate ones partway through so they do not burn.
The classic focaccia toppings are olive oil, flaky salt and rosemary, with cherry tomatoes, olives, red onions and other herbs as the usual additions. Press firm toppings into the dimples before baking, and add delicate toppings such as fresh herbs or soft cheese later so they do not burn.
What are the classic focaccia toppings?
The classic focaccia toppings are olive oil and coarse salt, usually with rosemary. Plain oil-and-salt focaccia is the traditional form in Liguria, the region around Genoa, where focaccia is well known.
Most other toppings are variations on that base:
- Rosemary: needles pressed into the dough, which stay fragrant after baking.
- Cherry tomatoes: halved, cut side up, pushed into the dimples.
- Olives: green or black, pitted and halved.
- Red onion: thinly sliced, scattered over the dough with oil.
- Garlic: thin slices or a garlic and oil mixture.
- Fresh herbs: thyme, oregano or sage.
- Hard cheese: grated parmesan or pecorino.
These toppings can be used alone or combined, but three at most keep the focaccia balanced.
How do you add toppings to focaccia?
Add toppings to focaccia after the dough has risen in its pan, by dimpling the surface with oiled fingers and pressing the toppings into the holes. This keeps them in place and gives the bread its typical pitted top.
- Pour a generous layer of olive oil into the baking pan before the dough rests there.
- After the final rise, drizzle more oil over the top.
- Press your fingertips straight down to the pan, creating deep dimples.
- Press toppings into the dimples and scatter any extras on top.
- Finish with flaky salt just before baking.
The oil is what makes the bottom crisp and golden, so do not skimp. Brining the top, a Ligurian technique of pouring a mixture of salt and water over the dimpled dough, helps the surface stay moist and the dimples stay open.
Which toppings should go on before baking and which after?
Sturdy toppings go on before baking and delicate toppings go on after or partway through. The table groups common toppings by when to add them.
| Topping | When to add | Why |
|---|---|---|
| Olive oil, coarse salt | Before baking | Builds the crust and flavour |
| Rosemary, thyme | Before baking, pressed in | Needles stay fragrant when buried in oil |
| Cherry tomatoes | Before baking, pressed in | They roast and sweeten in the dimples |
| Olives | Before baking | They hold up to the heat |
| Sliced onion | Before baking, coated in oil | Softens and caramelises at the edges |
| Garlic slices | Halfway through | Thin slices burn and turn bitter |
| Mozzarella | Last 5 to 10 minutes | Melts without burning |
| Fresh basil, arugula | After baking | Fresh leaves wilt and darken in the oven |
When in doubt, bake plain first and add the delicate toppings at the end. The bread will still taste good.
How do you stop focaccia toppings from burning?
Stop focaccia toppings from burning by coating them in oil, pressing them into the dough and covering the pan with foil if they brown too fast. Exposed herbs and thin vegetables are the most likely to scorch.
- Coat herbs and vegetables in oil so they fry gently rather than dry out.
- Push toppings below the surface of the dough rather than leaving them sitting on top.
- Use the middle or lower oven rack so the top is not too close to the heat.
- If the top is browning faster than the base, lay a sheet of foil lightly over the pan.
- Save garlic and soft cheese for the last stretch of baking.
Most home focaccia bakes at 220 to 230 °C for 20 to 25 minutes. Check it at 15 minutes if the toppings are delicate.
What are some simple focaccia topping combinations?
Simple focaccia combinations pair two or three toppings that share a style. Each of these works with an ordinary focaccia dough.
- Rosemary and sea salt: the classic, and the best test of the dough itself.
- Cherry tomato, basil and oregano: a Margherita style, with basil added after baking.
- Olive and thyme: salty and savoury, good with soup.
- Red onion and thyme: sweet, soft onion over an oily crumb.
- Roasted pepper and parmesan: colourful and mild.
- Zucchini ribbons and lemon zest: lighter, and best added for the last ten minutes.
These toppings are meat-free, which makes them easy to share. For a heartier version, add cooked chicken or turkey slices as a filling after baking.
Can focaccia toppings be sweet?
Focaccia toppings can be sweet, and sweet focaccia exists in Italy, but it is a different style from the savoury sheet. Fruit and sugar toppings, such as grapes, figs or sliced apples, are used in some regional breads.
A well-known example is schiacciata all’uva, a Tuscan flatbread made with grapes, olive oil and sugar, usually baked in autumn. A sweet focaccia is usually thinner, a little sweeter in the dough and finished with a sprinkling of sugar. For a first attempt, add halved grapes to the dimples with a drizzle of oil and a light dusting of sugar.
How much topping should focaccia have?
Focaccia should carry a light covering of toppings so the bread stays the main event. A good rule is to leave about half the surface bare, with toppings spaced so every slice gets a little of each.
Too many wet toppings, such as a layer of tomatoes, release water and leave the dough pale and soggy in the middle. Use cherry tomatoes cut side up rather than sliced large tomatoes, and drain any marinated items such as olives or roasted peppers on paper towel. If you want a generous, pizza-style focaccia, pre-bake the dough for ten minutes before adding heavy toppings and then finish it.
Salt matters as much as the toppings. A sprinkle of flaky sea salt right before baking gives the crust its savoury edge.
Is focaccia on the Truscott Italian Bakery menu?
Focaccia is not named on the recorded menu of Truscott Italian Bakery & Delicatessen in Mississauga. The items on record include the Italian split loaf, a multigrain loaf, fresh buns and a spacatelli roll, according to listings and a 2009 food blog, checked on 13 November 2026.
Because focaccia is not recorded, a reader who wants it should ask the shop before making a trip. The shop has no website and publishes no prices, so phone (905) 403-9550 or ask in store. The menu page lists the recorded items, and the hours and location page shows the address and the opening times as listed.
This site is an independent guide and does not take orders.
Common questions
What is the most traditional focaccia topping?
Olive oil and coarse salt are the most traditional, often with rosemary. Focaccia genovese, from Liguria, is baked with just oil and salt, while other regions add onions, tomatoes or olives.
Can you put cheese on focaccia?
Yes. Hard cheeses such as parmesan can go on before baking, while soft cheeses such as mozzarella are better added in the last ten minutes. A special filled focaccia from Recco, in Liguria, is made with soft cheese between two thin layers.
Why do my focaccia toppings burn?
Thin or delicate toppings such as fresh herbs, garlic slices and small tomatoes can scorch in a hot oven. Press them into the dough, coat them in oil, or add them for the last part of baking.
Should I add toppings before or after the final rise?
Add them after the final rise, when you dimple the dough, so they sit in the holes and do not deflate it. Sturdy toppings such as olives go on at that point.
Can I add toppings to store-bought focaccia?
Yes. Brush plain focaccia with oil, add toppings such as tomatoes or cheese and heat it in a 200 °C oven for 8 to 10 minutes until the cheese melts and the edges crisp.
Before you go, check the Truscott Bakery Mississauga guide for the current hours and the menu.
This article is general information from an independent guide, not from Truscott Italian Bakery & Delicatessen itself. For the store’s current details see hours and location.