From Better Homes and Gardens

This versatile dough can be frozen ahead and used to make lunch or dinner calzones any time you like.

Anytime Calzones Dough

From Better Homes and Gardens

A variety of coatings makes these breadsticks an interesting side dish or appetizer bread. Coiled ends add flair.

Breadsticks

From Food & Wine

These long, crispy bread sticks are a lovely accompaniment to any soup, including Mario Batali's vegetable-and-farro version. Batali makes the bread sticks with leaves from the lightly bitter Mediterranean herb myrtle; crushed juniper berries are a good substitute. He also seasons the grissini with cayenne pepper, one of his favorite spices; he keeps it in a salt shaker so it's easy to dispense.

Juniper Grissini

From Better Homes and Gardens

This focaccia bread recipe is a fruity and savory blend of red grapes, Romano cheese, and spices. As the bread bakes, the grapes become lightly roasted, turning soft and juicy.

Grape and Rosemary Focaccia

From Better Homes and Gardens

Mix this herbed-tomato wheat bread in your bread machine or by hand.

Rosemary-Tomato Focaccia

From Food & Wine

"It's a tradition for winemakers to bake bread with grapes to celebrate the harvest," says David Page. Each fall, he uses his wood-burning oven to make this crusty flatbread studded with creamy crumbled blue cheese and sweet table grapes.

Rosemary Flatbread with Blue Cheese, Grapes, and Honey

From Better Homes and Gardens

Key Greek flavors--piquant kalamata olives, tangy feta cheese, and a touch of rosemary--reinvent a moist, high-rising country bread.

Greek Bread (Bread Machine)

From Better Homes and Gardens

Made in a bread machine, this fruit-studded sweet bread remains Italian, even with American ease in baking. It's easy to make and fun to serve.

Panettone Bread (Bread Machine)

From Vegetarian Times

Feel free to top the focaccia with sliced green olives or thinly sliced red onions and serve with olive oil for dipping.

Oregano and Asiago Focaccia

From Food & Wine

Mullen's flatbread dough is especially tender thanks to lots of olive oil (to reduce the fat and make a chewier dough, omit the oil. Frozen pizza dough is a good time-saver.

Flatbread with Tomatoes, Ricotta, and Anchovies

From Food & Wine

Melissa Rubel rolls buttery puff pastry around salty prosciutto and melty Fontina to create deeply savory hors d'oeuvres.

Prosciutto-Fontina Pinwheels

From Food & Wine

This garlicky bread is perfect for dipping, or on its own.

Garlic Bread

From Better Homes and Gardens

Focaccia (foh-KAH-chee-ah) is an Italian yeast bread often topped with onion and herbs. This easy version starts with a hot roll mix.

Easy Herb Focaccia

From EatingWell

Puffy, chewy-crisp and fragrant with fresh herbs, this Parmesan focaccia goes well with soups, stews and, of course, Italian-style fare. Be sure to use only fresh herbs and avoid the temptation to stir them into the dough (sprinkle them over it); many herbs, including the ones called for here, inhibit yeast growth when they're combined in the dough. The dough bakes on the lowest rack in a very hot oven to simulate the hearth baking that is traditional for focaccia. Recipe by Nancy Baggett for EatingWell.

Parmesan-Herb Focaccia