Homemade Focaccia

In a large bowl, mix the flour and salt. Dissolve the yeast in warm water with the sugar and let it rest for a few minutes until it activates (if using fresh yeast). Add the yeast water to the flour and add the oil. Knead everything until you obtain a soft and elastic dough. If it's too sticky, you can add a bit of flour, but don’t overdo it.

Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size.

Once the dough has risen, transfer it to an oiled baking tray. With oiled hands, gently spread it over the tray’s surface without pressing too hard to keep the dough's airiness. In a small bowl, mix some water with salt and pour it over the dough. Use your fingers to create evenly spaced dimples. Let the stretched dough rest for another 30 minutes.

Season as you prefer. You can add halved cherry tomatoes, olives, rosemary, or other ingredients of your choice. We recommend using our tomato sauces, especially Olives Tomato.

Preheat the oven to 220°C (430°F). Bake the focaccia for 25-30 minutes or until it is golden on top and well cooked inside. Check the doneness by gently lifting the focaccia’s base with a spatula: if it’s golden, it’s ready.

Once baked, let the focaccia cool on a rack for a few minutes before cutting it. You can enjoy it as it is or serve it with other fresh ingredients to your taste.

For any questions or to adjust the quantities based on the number of guests, we’re here to help! Enjoy your meal!