Focaccia is a flat Italian yeast bread from Liguria, generously soaked with olive oil and topped with salt, rosemary, olives or tomatoes.

Origin

The name comes from the Latin “panis focacius”, bread baked in the hearth ashes. The best known is focaccia Genovese.

How to

A very soft, high-hydration dough proves for a long time, is pressed into an oiled tin and dimpled deeply with your fingers. Olive oil, salty water and toppings go into the dimples.

Tip

A long, cool overnight proof in the fridge gives more flavour and bigger holes than lots of yeast.

Related recipes

Focaccia with olives and herbs, Our focaccia creation

The right tool

Divide the sticky dough with our Stainless Steel Dough Scraper & Cutter and slice the baked focaccia with the Premium Stainless Steel Pizza Cutter.

Related terms

Yeast dough, Herbes de Provence, Starter