Focaccia
  1. Mix 500 grams of strong flour with 7 grams of yeast in a jug

  2. Add 325 millilitres of tepid water and stir with a spoon until combined

  3. Add a pinch of salt and 1 tablespoon of olive oil

  4. Knead the dough for about 10 minutes, stretching and pushing to develop gluten

  5. Let the dough prove for 40 minutes until it doubles in size

  6. Shape the focaccia and place in a tray with 2 tablespoons of olive oil

  7. For Jamie's version: top with crushed boiled potatoes, fresh thyme (massaged in oil), gorgonzola, salt and pepper

  8. For Gennaro's version: top with tomatoes and fresh basil

  9. Cover with a damp cloth and let prove for 45 minutes until doubled in size

  10. Bake at 200 degrees Celsius (400 Fahrenheit) for 20-25 minutes

  11. Let cool for at least 10 minutes before serving

  12. Drizzle with extra virgin olive oil before serving

Course🍚Side Dish

Diets🥕Vegetarian...

Category🍞Bread

Cuisine🇮🇹Italian

Occasions🥟Appetizer📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

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