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Moist but airy, focaccia is olive oil-rich flatbread. Italian in origin, it soon spread across Europe (and beyond) and there are similar breads all around the Mediterranean. Its fluffy texture, sandwiched between two crunchier crusts, makes it an ideal dipping bread. You can even add ingredients prior to baking, such as the cherry tomatoes and olives used here. The garlic infusion from our filled olives adds a depth of flavour, whilst the sweetness of cherry tomatoes offers the perfect balance to the olives. You can, of course, experiment with adding other flavours to this focaccia recipe. Other filled olives, such as our chorizo or jalapeno varieties would work well.

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Here, the muffins are made with Fragata Stoneless Manzanilla olives filled with anchovy. The anchovy brings out the flavours beautifully. But if you enjoy these muffins, you might want to experiment with other flavours, such as our olives filled with pimiento pepper for a subtle sweetness.

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