The focaccia is one of those recipes that can never be missing from our tables. Loved by everyone at any time of the day, from breakfast to dinner.

Easy to prepare, and with a few hours of rising, you get an excellent result.

Crunchy and light, it pairs with any other dish or condiment.

I prepare it often, especially when I’m out of bread. It always brings joy to my home, as everyone loves it, not to mention the wonderful aroma it emits during baking that wafts throughout the house. As soon as you open the door, you can already tell what I’m about to bake.

You can use this dough as a base for many stuffed focaccias and let your imagination run wild.

I also recommend the sardenaira, the chickpea flour focaccia, the Focaccia di Recco, the bread and if you visit my blog, you can find many more genuine recipes accessible to everyone.

Now let’s see the simple procedure. I should note that the rising time ranges from a minimum of 6 hours to a maximum of 24. Obviously, the longer it rises, the better it is and more digestible. I usually knead it in the evening for the next day, so it has all night to rise, obviously in the fridge.

Difficulty: Very easy
Cost: Very cheap
Rest time: 6 Hours
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Electric oven, Air fryer
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing focaccia

2 1/2 cups all-purpose flour
3/4 cup water
1 1/2 tsp salt
1 tsp dry yeast
1 tsp sugar
4 tbsps extra virgin olive oil
to taste coarse salt
2 tbsps water
1 tbsp extra virgin olive oil
to taste rosemary

Tools for preparing focaccia

1 Bowl
1 Kneading board
1 Baking tray
1 Glass
1 Teaspoon
1 Wooden spoon
1 Glass
1 Fork

Steps for preparing focaccia

To prepare the focaccia, let’s start with a bowl. Then take a measured glass and pour in 3/4 cup of lukewarm water with a teaspoon of dry yeast or half a cube of fresh yeast and a teaspoon of sugar to aid the rising. Mix well to dissolve the yeast.

Then incorporate the flour, the water with dissolved yeast, and the extra virgin olive oil into the bowl, and mix roughly using a wooden spoon, adding the salt last.
Next, pour the dough onto a kneading board and knead energetically with your hands for a few minutes until you obtain a compact dough.
Then, place the dough back in the bowl, cover it with a cloth, and let it rise for 6 to 24 hours. If it exceeds 8 hours, it’s necessary to put the dough in the fridge and then take it out at least two hours before stretching it. After the rising time, flour a tray with a diameter of 13 inches and stretch the focaccia with your fingertips.
After stretching it well, let it rise for another three hours until it doubles in volume.
Meanwhile, take a glass and add water, oil, and rosemary, and mix well with a fork. Then brush the entire surface of the focaccia and create dimples with your fingertips, so the oil gets inside, as shown in the photo. Finally, add the coarse salt and bake at 392°F for about 25 minutes in a static oven, or in air fryer mode at 392°F for 13 minutes.
And enjoy your meal from Barbara!