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For Focaccia


00 flour 500 g
salt 1 tbsp
warm water 420 ml
dried active yeast 7 g
extra virgin olive oil


vine tomatoes 3 pc
infused garlic oil
sea salt
fresh thyme
fresh rosemary


  • Put yeast into water and sit for 5 mins

  • Mix yeast water with flour and salt to form a dough

  • Cover dough with EVOO for non-stick and prove overnight in fridge

  • Grease tray with oil and transfer dough to tray prove for 2 hours

  • Slice tomatoes, chop thyme and rosemary

  • Wet finger to press hole on dough and topping with infused oil, herbs, tomatoes and sea salt

  • Bake at 200c for 20 mins


  • Yeast in warm water: activate yeast at optimal temperature and ensure even distribution to dough
  • Proofing: the fermentation of yeast causing the dough to rise and create airy texture


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Focaccia: a type of flat Italian bread made with yeast and olive oil and flavored with herbs

credit to chefthombateman

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