Focaccia bread – Italian recipe

Focaccia bread is excellent both plain and stuffed. Flavored with thyme and rosemary, it’s a real treat. It’s prepared with a wooden spoon without the use of kneading machines. The dough will be very soft but easy to handle. Another variation to try with this focaccia is to add the cherry tomatoes on the surface, previously cut in half and seasoned with oil, salt and oregano, or with olives.

focaccia bread

Video recipe of the day

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time20 Minutes
  • Cooking time30 Minutes
  • CuisineItalian


7 ounces flour
10 ounces flour
3.5 ounces high gluten flour
3.5 ounces sourdough
1 teaspoon salt
1 ounce semolina
3 tablespoons extra-virgin olive oil


1 Bowl
1 Wooden Spoon
1 Baking Tray


Dissolve the mother yeast in the water. Add the flour and salt. Mix with a wooden spoon. Cover and let rise in hot until doubled. Turn over onto a floured work surface with re-milled durum wheat semolina. Give a couple of rounds of letter fold folds. Let it rest for 15 minutes. Spread out the focaccia stretching without crushing. Transfer to a previously oiled 8×11 inches (22 × 30 cm) baking tray. Always arrange without crushing. Cover with cling film and double again in the heat. Make holes with your fingertips. Pour 3 tablespoons of oil and the sprigs of rosemary and thyme. Bake in a preheated oven at 392°F (200 ° C) for 25-30 minutes. Remove from the oven and serve both warm and cold.

focaccia bread

Cook’s tips

You can replace the mother yeast with the brewer’s yeast by preparing a leaven with 3.5 ounces of flour and 3.5 ounces of water more than the ingredients mentioned in the recipe.

You can enrich the focaccia with cherry tomatoes cut in half and seasoned with oil, salt and oregano.

focaccia bread

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