Italian focaccia bread

Let's start with one of my favourites: focaccia. This kind of Italian bread is similar to pizza, but with a difference: the salamoia, that is the mix of oil and salt on top of it, that gives this bread its typical salty taste.

Focaccia can be used as appetizer alone.

For the bread dough:

• 500g strong bread flour


• 15g fresh yeast or one 7g sachet dry yeast


• 225g lukewarm water (about 20-22°)


• 2 tablespoons extra virgin olive oil


• 15g salt

For the mix:

• 30g lukewarm water (about 20-22°)


• 30g extra virgin olive oil


• 10g salt

To complete, a small handful of

• rosemary sprigs or


• pitted olives

Dissolve the yeast in the water and let it rest for 10 minutes so that it comes alive. Add the olive oil, mix well and add to the flour.

Rub together the ingredients, adding a drop of water if it's too dry (just a drop at the time!) or half tablespoon of flour if it's too wet.

No need to work the dough too much, when there's no flour left on the working surface, form a ball with the dough, rub it with a bit of extra virgin olive oil and and let it rest 20 minutes in a damp cloth.

You're now half way to taste your focaccia bread.

In the meantime prepare the mix you'll put on top of the bread , whisking together oil salt and water.

Place the dough on a baking tray and with a rolling pin roll it very gently until it's about 3cm thick. Leave it for another 20 minutes.

With the tips of your finger make deep dimples on the dough. Be gentle: make sure you don't go all the way down the bread dough. Then pour the mix on top of it. and leave for 20 minutes more.

In the meantime preheat the oven at 220°. Right before putting the dough in the oven stick the rosemary sprigs on the surface or the olives in the hole.

The baking time is 25-30 minutes or until golden.

And ecco fatto la focaccia!