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Ingredients

• ✓ focaccia bread
• garlic
• white sugar
• anchovy
• red wine vinegar
• olive oil
• tomato
• cherry tomato
• salt
• black pepper
• mozzarella cheese
• red onion
• basil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Place bread cubes on the prepared baking sheet.
3. 3 Toast bread in the preheated oven until browned and fully crisp, about 20 minutes. Remove from the oven and let cool down to room temperature.
4. 4 Mash garlic, sugar, and anchovy into a coarse paste using the back of a fork. Add vinegar and oil; whisk until combined.
5. 5 Toss vine-ripened tomatoes, cherry tomatoes, salt, and pepper into the dressing with a spatula. Let sit for 10 minutes.
6. 6 Add mozzarella and red onion to the tomato mixture and toss with a spatula to combine. Add bread cubes and mix until saturated as desired. Mix in basil.
7. 7 Taste for seasoning before serving. Enjoy!

By John Mitzewich

Ingredients

• ✓ focaccia bread
• basil pesto
• chicken
• green bell pepper
• red onion
• monterey jack cheese

Instructions

1. 1 Preheat a panini grill.
2. 2 Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
3. 3 Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

By LEAHMCINTYRE

Ingredients

• ✓ focaccia bread
• garlic
• olive oil
• parmesan cheese
• butter
• salt
• thyme
• onion powder

Instructions

1. 1 Crush garlic into a paste with a mortar and pestle.
2. 2 Mix crushed garlic, olive oil, Parmesan cheese, butter, salt, thyme, and onion powder together until relatively homogenous. Let sit for 10 minutes.
3. 3 Place bread cubes in a large bowl and spoon butter mixture on top. Toss well to make sure all cubes are coated. Cover and let sit until bread soaks up the mixture, about 30 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Spread bread on a cookie sheet in a single layer.
5. 5 Bake in the preheated oven, flipping once halfway, until golden brown and firm to the touch, 8 to 10 minutes.

By Brian Genest

Ingredients

• ✓ focaccia bread
• mayonnaise
• garlic
• lemon juice
• olive oil
• red bell pepper
• zucchini
• red onion
• yellow squash
• feta cheese

Instructions

1. 1 In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. 2 Preheat the grill for high heat.
3. 3 Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. 4 Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

By Allrecipes Member

Ingredients

• ✓ focaccia bread
• eggplant
• canola oil cooking spray
• salt
• black pepper
• olive oil
• onion
• garlic
• cherry tomato
• arugula
• salt
• cayenne pepper
• black pepper
• parmesan cheese
• oregano

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Cut eggplant into twelve 1/4-inch rounds and place on one of the prepared baking sheets. Spray both sides with cooking spray and season with salt and pepper.
3. 3 Bake in the preheated oven for 20 minutes, flipping halfway through. Remove from the oven and turn on the broiler.
4. 4 When you flip the eggplant, heat oil in a large skillet over medium-high heat. Add onions and cook until soft and starting to brown, about 5 minutes. Add garlic and cook, stirring continuously, until fragrant, about 30 seconds. Add cherry tomatoes, arugula, salt, cayenne pepper, and black pepper. Stir to flatten the cherry tomatoes and cook until arugula is wilted and sauce is hot, 3 to 5 minutes.
5. 5 Place focaccia bread on the second baking sheet. Top each piece with 3 eggplant rounds and an equal amount of tomato sauce, then sprinkle Parmesan cheese over top.
6. 6 Place under the broiler until cheese melts, about 1 minute. Sprinkle with oregano and serve.

By Lish

Ingredients

• ✓ focaccia bread
• mayonnaise
• dijon mustard
• turkey meat
• provolone cheese
• cucumber
• garlic-pepper seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place focaccia, cut-sides up, on aluminum foil. Spread mayonnaise on both halves. Spread Dijon mustard on top half. Arrange turkey, provolone, and cucumber on bottom half of focaccia. Sprinkle with garlic pepper seasoning and cover with top half of focaccia.
3. 3 Wrap bottom and sides of sandwich in the aluminum foil, keeping the top open. Put the sandwich on a cookie sheet.
4. 4 Bake in the preheated oven for 15 minutes or until cheese melts. Cut sandwich into 6 pieces and serve warm.

By Robert Lockwood

Ingredients

• ✓ focaccia bread
• eggplant
• red bell pepper
• olive oil
• portobello mushroom
• garlic
• mayonnaise

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in the preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
3. 3 Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
4. 4 Peel cooled peppers, core, and slice. Layer eggplant, peppers, and mushrooms in focaccia.
5. 5 Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

By CHRIS M

Ingredients

• ✓ focaccia bread
• bacon
• butter
• red onion
• garlic
• spinach
• mayonnaise
• chipotle pepper in adobo sauce
• adobo sauce
• chipotle pepper
• provolone cheese
• turkey

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
2. 2 While the bacon is cooking, melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, 7 to 10 minutes, adding garlic for the last minute. Stir in spinach and cook until wilted, about 3 minutes. Remove from the heat.
3. 3 Preheat a panini press according to the manufacturer's instructions.
4. 4 Stir mayonnaise, chipotle peppers, and adobo sauce together in a small bowl. Spread mixture over 4 slices of focaccia bread, then top each slice with provolone, turkey, two slices bacon, spinach mixture, and remaining bread slices.
5. 5 Cook sandwiches in the preheated panini press until crispy and golden brown, about 5 minutes each.

By chefmommy

Ingredients

• ✓ focaccia bread
• garlic
• mustard
• lemon
• olive oil
• black pepper
• salt
• parsley
• oregano
• basil
• banana pepper
• kalamata olive
• orange bell pepper
• red onion
• cucumber
• tomato
• olive oil

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Drizzle 2 tablespoons olive oil over both sides of the focaccia. Place on a grill pan or directly on the grill grate. Toast until nicely browned, flipping as needed, about 5 minutes.
3. 3 Meanwhile, combine tomatoes, cucumber, onion, bell pepper, olives, banana peppers, basil, oregano, parsley, salt, and pepper in a nonreactive bowl. Add 1/4 cup olive oil, lemon juice, and Dijon mustard; stir until combined.
4. 4 Remove focaccia from the grill and rub 1 side of each slice with garlic. Tear slices into bite-sized pieces. Add to the vegetables and stir to coat. Serve at room temperature.

By MsFrilly