High and Soft Italian Focaccia Recipe

High and Soft Italian Focaccia Recipe is easy and simple to make.
It is a tipical preparation of the italian cousine, that is bake in all city in Italia but  certainly Focaccia is something sublime to be stuffed with cold cuts and cheeses, but also to be enjoyed au naturel seasoned only with oil and rosemary.
Perfect for a dinner party with your friends, this focaccia can be fillied with any ingredients that you like.
For example I chose ham, cheese, spinach and mayonnaise that are so tasty and good for me.
But you can serve the Italian focaccia even without the filling to enjoy all its fragrance and tastiness.
The High and Soft Italian Focaccia Recipe can be made using the stand mixer for reduce the preparation time but, if you prefer, you can also knead the dough with your hands.

High and Soft Italian Focaccia Recipe

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  • DifficultyMedium
  • CostCheap
  • Preparation time30 Minutes
  • Rest time2 Hours
  • Cooking time20 Minutes
  • Serving12-14
  • Cooking methodOven
  • CuisineItalian


  • 11/2 teaspoonsalt
  • 250 mlwater (warm)
  • 1potato (boiled and warmed)
  • 1 kgall-purpose type 1 flour
  • 12 gactive dry yeast
  • 1 teaspoonsugar
  • 2 spoonsextra-virgin olive oil
  • 50 mlmilk (warm)
  • 1 sprigrosemary
  • q.s.salt (coarse )

for the filling

  • ham
  • edam cheese
  • spinach (boiled)
  • mayonnaise


  • 1 Baking Tray 16×12 inc
  • 1 Planetary Mixer
  • 1 Oven


  1. In work bowl of  stand mixer put the flour, yeast, warm water, sugar, olive oil, warm milk anche the mashed potato.

    Then, turn on the machine and knead the dough until all the ingredients are well combined.

  2. High and Soft Italian Focaccia Recipe

    Add the salt and let the mixer work for another 5 minutes.

    Meanwhile, oil a rectangular baking dish about 16×12 inc.

  3. When the dougth is ready, transfer it to the baking sheet.

    With hands greased with oil, use the palm of your hands to spread the dough in the pan.

    Then, let the dough rest for 15 minutes.

  4. Accordingly, drizzle with a little extra virgin olive oil and coarse salt.

    Strip the leaves off the rosemary stalks and scatter them all over the top.

  5. Let rise, in a draft-free area, until doubled in size, approximately 2 hours.

How to cook the focaccia

  1. Bake italian focaccia in a preheated oven at 400°F (200°C) for 15-20 minutes or until the surface turns golden brown.

    Remove from the oven and let allow to cool for 10 minutes.

How to serve the focaccia

  1. Cut the focaccia in square and fill each piece with mayonnaise, edam cheese, spinach and ham.

    Garnish with chopped fresh rosemary.

    Serve warm.


How to conseve the leftover focaccia.

You can conserve the leftoover focaccia at room temperature, in a paper bag for 2-3 days at last. Before serving, reheat for 10 minutes.

How to freeze the focaccia.

Wrap individual portions with plastic paper than store in plastic bag and freeze for up to 3 months. Before serving, remove the plastic film and reheat for 10 minutes.

Visit also my site of recipe in italian language, Dolci Creazioni..e non solo..tatam, you can find, for example, more idea to prepare in your kitchen.

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