Focaccia is one of the simplest and most satisfying breads to make at home. Its golden crust, airy crumb and rich aroma of olive oil and herbs make it the perfect addition to any table. Serve it warm alongside grilled meats, seasonal vegetables or simply with a bowl of Capezzana Extra Virgin Olive Oil for dipping.
Ingredients
500g Italian 00 flour with a high protein content
15g fine sea salt
8g instant yeast
455g lukewarm water
4 to 6 tablespoons of extra virgin olive oil
A pinch of good quality salt such as Maldon for finishing
1. Make the Dough
In a large bowl, combine the flour and instant yeast. Add the water and mix gently with a rubber spatula until the liquid is absorbed and a soft, sticky dough begins to form.
Sprinkle in the salt and fold it through the dough until evenly incorporated. Cover the bowl and leave it to rest for 30 minutes.
After resting, stretch and fold the dough to build strength and structure. Repeat this stretch and fold every 30 minutes, three times in total, allowing the dough to relax and develop between each fold.
2. Prove the Dough
Lightly oil a deep sided baking tray, about 30cm by 40cm, adding a generous glug of extra virgin olive oil so that the base is well coated. Gently transfer the dough into the tray and drizzle more olive oil over the top to keep it supple and prevent it from drying out.
Cover the tray and leave the dough to rise at room temperature for around four to six hours. During this time, it will spread to fill the tray and develop large, airy bubbles that give the finished focaccia its signature texture.
3. Bake the Focaccia
Preheat the oven to 215°C. Once the dough has risen, use your fingertips to press small indents evenly across the surface. Sprinkle generously with Maldon sea salt and, for authenticity, add a few sprigs of fresh rosemary.
Bake for around 25 minutes until the crust turns golden and the surface is lightly crisp. Remove from the oven and lift the focaccia carefully onto a wire rack to cool. The texture should be light and open inside with a fragrant crust.
Optional Toppings
Each variation brings its own character to the focaccia, from rich and aromatic to bold and savoury. Try one of the following or create your own:
1. Confit Garlic and Olive Oil
Add chopped confit garlic and drizzle with garlic infused olive oil, using the oil the garlic was cooked in. Sprinkle lightly with sea salt for balance.
2. Parmesan and Thyme
Scatter grated aged Parmesan over the dough and finish with a few thyme leaves and a pinch of sea salt. The result is aromatic, crisp and beautifully savoury.
3. Mozzarella and Cured Meat
Press small balls of mozzarella gently into the dough and add slices of your chosen cured salami — chorizo works particularly well. Finish with torn basil leaves and a drizzle of basil infused olive oil.
To Serve
Serve warm, torn by hand, and enjoy with Capezzana Extra Virgin Olive Oil or as a side to grilled vegetables, charred meats or a simple salad.
Few things suit live fire cooking better than scallops cooked over intense charcoal heat. Wrapped in smoked bacon and grilled on forged steel skewers, they develop crisp edges, rich smoky flavour and a sweet tender centre in just a few minutes. This recipe is built around simplicity and precision. The bacon protects the scallops from [...]
Piri Piri Chicken! The classic Portuguese chicken dish with a spicy kick. This recipe uses poussin but a regular sized chicken will do just as well! Method Put all marinade ingredients in a food processor and blitz until smooth. Slash the chickens across the legs and breasts and cover with half of the marinade. Set [...]
Mastering Vegetables on the Beefer Grilling vegetables on the Beefer brings out incredible flavour, colour, and texture thanks to its professional-grade, top-mounted ceramic burner. This German-designed grill reaches up to 1500°F, similar to a salamander used in professional kitchens, allowing home cooks to enjoy restaurant-quality results with ease. The intense heat caramelises vegetables quickly, locking [...]
Pea Pesto and Sourdough discard Crackers! This seasonal dip is perfect with a rustic sourdough cracker. The grated fennel in the peas provides a refreshing anise flavour that pairs to the crackers with fennel seeds and sea salt. Method Heat your oven to at least 250˚C and pour your sourdough discard onto a lined baking [...]
The Art of Pizza – 8 hour Focaccia
🍞 Classic Italian Focaccia
Simple, rustic and beautifully light
Focaccia is one of the simplest and most satisfying breads to make at home. Its golden crust, airy crumb and rich aroma of olive oil and herbs make it the perfect addition to any table. Serve it warm alongside grilled meats, seasonal vegetables or simply with a bowl of Capezzana Extra Virgin Olive Oil for dipping.
Ingredients
1. Make the Dough
In a large bowl, combine the flour and instant yeast. Add the water and mix gently with a rubber spatula until the liquid is absorbed and a soft, sticky dough begins to form.
Sprinkle in the salt and fold it through the dough until evenly incorporated. Cover the bowl and leave it to rest for 30 minutes.
After resting, stretch and fold the dough to build strength and structure. Repeat this stretch and fold every 30 minutes, three times in total, allowing the dough to relax and develop between each fold.
2. Prove the Dough
Lightly oil a deep sided baking tray, about 30cm by 40cm, adding a generous glug of extra virgin olive oil so that the base is well coated. Gently transfer the dough into the tray and drizzle more olive oil over the top to keep it supple and prevent it from drying out.
Cover the tray and leave the dough to rise at room temperature for around four to six hours. During this time, it will spread to fill the tray and develop large, airy bubbles that give the finished focaccia its signature texture.
3. Bake the Focaccia
Preheat the oven to 215°C. Once the dough has risen, use your fingertips to press small indents evenly across the surface. Sprinkle generously with Maldon sea salt and, for authenticity, add a few sprigs of fresh rosemary.
Bake for around 25 minutes until the crust turns golden and the surface is lightly crisp. Remove from the oven and lift the focaccia carefully onto a wire rack to cool. The texture should be light and open inside with a fragrant crust.
Optional Toppings
Each variation brings its own character to the focaccia, from rich and aromatic to bold and savoury. Try one of the following or create your own:
1. Confit Garlic and Olive Oil
Add chopped confit garlic and drizzle with garlic infused olive oil, using the oil the garlic was cooked in. Sprinkle lightly with sea salt for balance.
2. Parmesan and Thyme
Scatter grated aged Parmesan over the dough and finish with a few thyme leaves and a pinch of sea salt. The result is aromatic, crisp and beautifully savoury.
3. Mozzarella and Cured Meat
Press small balls of mozzarella gently into the dough and add slices of your chosen cured salami — chorizo works particularly well. Finish with torn basil leaves and a drizzle of basil infused olive oil.
To Serve
Serve warm, torn by hand, and enjoy with Capezzana Extra Virgin Olive Oil or as a side to grilled vegetables, charred meats or a simple salad.
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
Related Posts
Bacon Wrapped Scallops On Forged Steel Skewers
Piri Piri Chicken
The Beefer Grill: Mastering Veggies
Pea Pesto and Sourdough discard Crackers