Italian focaccia


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Focaccia is a type of bread that originates from Italian cuisine. Focaccia dough is identical with the one for pizza but unlike pizza, there is neither cheese nor tomato sauce used on focaccia. Instead, you can find olive oil, sea salt, herbs, fresh tomatoes and olives. The focaccia from the recipe below is made with rosemary, garlic, olive oil and sea salt.

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Italian focaccia
Focaccia with rosemary

Ingredients for focaccia.

  • 15 g fresh yeast
  • 250 ml lukewarm water
  • 2,5 tablespoons of olive oil
  • 400 g all-purpose flour
  • 1,5 teaspoon of salt
  • 1/2 teaspoon of crystal sugar


  • a few brunches of fresh rosemary
  • 150 g cocktail tomatoes
  • 3 tablespoons of olive oil + a little for drizzling the focaccia
  • a pinch of sea salt
  • 6 garlic cloves (medium size)

How to make focaccia.

Sift the flour into a bowl and discard two tablespoons of it aside. Put the yeast, 3 tablespoons of water (out of the total of 250 ml), sugar and the 2 tablespoons of flour previously discarded in a bowl. Mix and set aside for 10 minutes.

Add the leavened yeast, water, olive oil and salt to the flour in the bowl. Mix. Knead the dough for 8 minutes. Brush the edges of the bowl lightly with olive oil and place the kneaded dough in. Cover the top of the bowl with a cloth and set aside for 1 to 1.5 hours in a warm place to rise.

Remove the risen dough from the bowl and put it on a baking sheet lined with baking paper. “Knead” the dough with your fingers so that as much air can come out of it as possible, then make little dwells along the entire dough. Cover the baking tray with a cloth and let it rest for 30 minutes.

Slice the tomatoes. Dice the garlic into large cubes. Remove the hard stem from the rosemary sprigs, leave only the leaves.

Drizzle the dough with olive oil. Arrange the sliced tomatoes, rosemary, garlic on top of it and sprinkle with salt.

Preheat the oven to 200 degrees Celsius. Bake for 25-50 minutes. Once baked, immediately remove from the baking tin and cool slightly on a metal wire rack.

Italian focaccia
Focaccia with rosemary

Good to know when making focaccia.

If you want the focaccia to be lightly browned and crunchy, keep it in the oven for 30 minutes. I baked my focaccia for that long.

Serve the focaccia drizzled with extra olive oil.

The baking tin that I used was 38 by 27 centimetres.

Are you looking for Italian cuisine dishes? If so, try our recipe for Tiramisu cake with blueberries.

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