Focaccia with Ronnie's Giardiniera

Ronnie's Giardiniera Focaccia Bread is where rustic Italian baking meets Chicago-style attitude. This golden, olive oil–brushed flatbread is soft on the inside, crisp on the outside, and generously topped with vibrant giardiniera—pickled peppers, carrots, cauliflower, and celery that bring a tangy, spicy crunch to every bite. The brine-kissed vegetables sink into the pillowy dough, infusing it with bursts of heat, vinegar, and herbs. Each square delivers the savory satisfaction of focaccia, with the bold punch of giardiniera baked right in. Perfect on its own, alongside soup, or sliced and used for sandwiches that don’t mess around. It's bread with backbone.

Ingredients

  • 4 cups (500g) all-purpose flour
  • 2 tsp kosher salt
  • 2¼ tsp instant yeast (1 packet)
  • 2 cups warm water (105-110°F)
  • ¼ cup olive oil (for dough)
  • 3 Tbsp olive oil (for skillet)
  • ½-⅔ Cup Ronnie's Giardiniera, with
  • Flaky salt for topping

Instructions

1. Mix the dough (night before):

  • In a large bowl, mix flour, salt, and yeast.
  • Stir in warm water and ¼ cup olive oil until a shaggy dough forms. No kneading.
  • Cover tightly and let rise at room temperature 8-24 hours.

2. Prep the skillet (next day):

  • Generously coat the bottom and sides of a 10-12" cast iron skillet with 3 Tbsp olive oil.
  • Transfer the dough into the skillet and gently stretch it toward the edges.
  • Let it rest, uncovered, for 2-3 hours until puffy.

3. Dimple & dress:

  • Preheat oven to 450°F (232°C).
  • Use oiled fingers to make deep dimples across the dough.
  • Spoon Ronnie's Giardiniera-oil and veggies together-all over the top, letting the oil soak into the dimples.
  • Sprinkle with flaky salt.

4. Bake:

  • Bake on the center rack for 22-28 minutes, until golden, crisp on top, and sizzling around the edges.

5. Flip & serve:

  • Cool for 5-10 minutes in the skillet.
  • Run a butter knife around the edges, place a board or plate on top, and carefully flip the bread out.
  • Slice and serve warm, or let cool and dip in more giardiniera oil.

This recipe was prepared by @farmacyrevolution_

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