Fresh focaccia can be much more than bread served on the side. Its crisp edges, soft centre and olive oil flavour make it a useful starting point for a lunch built around food that everyone can share.

A classic focaccia needs very little once it comes from the oven. Rosemary, coarse sea salt and good olive oil are enough to serve it warm in generous pieces alongside cheese, charcuterie and vegetables.

It can also become part of the meal itself. Cut horizontally, focaccia makes excellent sandwiches filled with ingredients such as mozzarella, grilled vegetables, mortadella, prosciutto or tuna. Smaller portions work particularly well for a buffet or long lunch where guests are helping themselves.

For a large table, serve different breads instead of relying on one loaf. A rosemary focaccia can sit alongside sourdough, ciabatta and crisp crackers, surrounded by cheeses, olives, grapes, cured meats and seasonal vegetables.

Focaccia is also easy to adapt to the season. Tomatoes and basil work well in summer, while onions, rosemary, mushrooms or roasted pumpkin suit cooler months. The toppings can reflect whatever is available at the market.

Served warm from the oven or filled for lunch, focaccia is one of those foods that naturally encourages sharing, which is exactly why it works so well at the centre of a table.

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