How To Make Focaccia
How To Make Focaccia is a medium Italian recipe that serves 4. 630 calories per serving. Recipe by Jamie Oliver on YouTube.
Prep: 1 hr 45 min | Cook: 35 min | Total: 2 hrs 35 min
Cost: $10.74 total, $2.69 per serving
Ingredients
- 500 g Strong Bread Flour (High‑protein flour, sifted)
- 7 g Active Dry Yeast (One sachet, instant dry yeast)
- 325 ml Tepid Water (About 35 °C, warm to the touch)
- 2 g Fine Sea Salt (Pinch, fine sea salt)
- 3 tbsp Extra Virgin Olive Oil (Cold‑pressed, divided (1 tbsp in dough, 2 tbsp for tray))
- 150 g Semolina (Coarse durum wheat semolina for dusting the tray)
- 300 g Red/Purple Potatoes (Boiled, skins left on, lightly crushed)
- 1 tsp Fresh Thyme (Leaves stripped from stems)
- 25 g Gorgonzola Cheese (Crumpled, mild variety)
- 10 g Fresh Basil Leaves (Whole leaves, optional topping)
- 8 Cherry Tomatoes (Halved, optional topping)
- 1 pinch Black Pepper (Freshly ground)
- 1 pinch Coarse Sea Salt (For sprinkling after bake)
Instructions
Activate Yeast
In a small bowl, combine the 7 g of active dry yeast with 325 ml of tepid water, a pinch of salt and 1 tbsp of olive oil. Stir with a wooden spoon until the yeast dissolves.
Time: PT5M
Mix Dough
Place the 500 g of strong flour into the large mixing bowl. Make a well in the centre and pour in the yeast mixture. Stir with the spoon until a shaggy dough forms, then begin kneading with lightly floured hands.
Time: PT15M
First Proof
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm spot until doubled in size, about 40 minutes.
Time: PT40M
Prepare Toppings
While the dough is proofing, boil the red/purple potatoes until tender (about 10 minutes), drain and gently crush them leaving some chunks. Set aside with thyme leaves, crumbled Gorgonzola, basil leaves and halved cherry tomatoes.
Time: PT15M
Shape the Focaccia
Generously dust the baking tray with the 150 g of semolina and drizzle 2 tbsp of olive oil, spreading it to the bottom. Transfer the risen dough onto the tray, gently stretching it to fill the tray. Using your fingertips, press deep dimples all over the surface.
Time: PT5M
Add Toppings
Evenly distribute the crushed potatoes, thyme leaves, crumbled Gorgonzola, basil leaves and cherry tomato halves over the dough. Drizzle a little more olive oil and sprinkle a pinch of black pepper and coarse sea salt.
Time: PT5M
Second Proof
Cover the tray loosely with a damp cloth and let the focaccia rise again until nearly doubled, about 45 minutes.
Time: PT45M
Preheat Oven
While the dough is doing its second rise, preheat the oven to 200 °C (400 °F).
Time: PT10M
Temperature: 200°C
Bake
Place the tray in the centre of the oven and bake for 20‑25 minutes, until the top is golden‑brown and the edges are crisp.
Time: PT25M
Temperature: 200°C
Cool & Serve
Remove the focaccia from the oven, brush lightly with a final drizzle of olive oil, and let it rest on a wire rack for at least 10 minutes before slicing.
Time: PT10M
Nutrition Facts
- Calories
- 630
- Protein
- 15 g
- Carbohydrates
- 100 g
- Fat
- 20 g
- Fiber
- 5 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of Strong Bread Flour: All‑purpose flour (may be less elastic)
- Instead of Active Dry Yeast: Fresh yeast (same weight)
- Instead of Fine Sea Salt: Kosher salt (use slightly less)
- Instead of Extra Virgin Olive Oil: Other neutral oil (flavor will change)
- Instead of Semolina: Fine cornmeal
- Instead of Red/Purple Potatoes: Regular red potatoes
- Instead of Fresh Thyme: Dried thyme (¼ tsp)
- Instead of Gorgonzola Cheese: Blue cheese, Feta (for a milder taste)
- Instead of Fresh Basil Leaves: Italian parsley
- Instead of Cherry Tomatoes: Roma tomatoes, diced
- Instead of Coarse Sea Salt: Flaky kosher salt
Equipment Needed
- Large Mixing Bowl
- Wooden Spoon
- Kitchen Scale
- Measuring Cup
- Plastic Wrap or Clean Kitchen Towel
- Baking Tray
- Parchment Paper (optional)
- Pastry Brush
- Chef’s Knife
- Potato Masher or Fork
- Small Bowl for Toppings (optional)
- Oven Mitts
Critical Steps — Do Not Skip
- Kneading to develop gluten
- First proof until dough doubles
- Creating dimples without deflating dough
- Second proof for airy texture
- Baking at high temperature for crisp crust
Chef Tips from the Video
- For extra flavour, drizzle a little rosemary‑infused olive oil over the top before baking.
- Use a mixture of whole‑grain semolina and fine cornmeal for a nuttier crust.
Troubleshooting
Dough is too sticky and won’t knead properly
Add flour a tablespoon at a time, keeping the dough tacky but not wet. Avoid over‑flouring which makes it dense.
Focaccia didn’t rise much in the second proof
Ensure the dough is covered with a damp cloth and placed in a warm, draft‑free spot. If the room is cold, use a turned‑off oven with the light on.
Bottom is soggy after baking
Make sure the tray is well‑oiled and pre‑heated; bake on the middle rack and avoid excessive moisture from toppings.
Storage
Refrigerator: Wrap tightly in foil or a sealed container; keep for up to 3 days.
Freezer: Slice, wrap each piece in freezer‑safe wrap and store for up to 2 months. Reheat in oven.
Room temperature: Best eaten the same day; can sit in a bread box for up to 1 day.
Make-Ahead Tips
- The dough can be refrigerated overnight after the first proof for deeper flavour; bring to room temperature before shaping.
- Leftover focaccia reheats beautifully in a 180 °C oven for 5‑7 minutes.
Frequently Asked Questions
What is the cultural significance and history of focaccia in Italian cuisine?
Focaccia originates from ancient Roman flatbreads and has become a staple of Ligurian cuisine, especially in Genoa, where it is traditionally seasoned with olive oil, salt and rosemary. It is often served as a snack, accompaniment to meals, or as a base for toppings, reflecting Italy’s love of simple, high‑quality ingredients.
What are the traditional regional variations of focaccia in Italy?
In Liguria, focaccia is thin, crisp‑topped with rosemary and sea salt. In the Veneto, it may be topped with onions and olives. In Puglia, a thicker version called "focaccia barese" includes tomatoes and potatoes. Each region adds local herbs, vegetables or cheeses to create distinct flavors.
How is focaccia traditionally served in Liguria?
In Liguria, focaccia is often served warm, brushed with extra‑virgin olive oil and a sprinkle of coarse sea salt. It accompanies soups, salads, cured meats, or is enjoyed on its own as a street‑food snack.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is a common everyday bread but is also featured at festivals, family gatherings, and as part of antipasto platters during holidays. In some towns, special focaccia breads are baked for saints’ feast days.
What makes this focaccia recipe special compared to other Italian flatbreads?
Jamie Oliver’s version adds a buttery boiled potato topping, thyme and Gorgonzola, creating a richer, more indulgent flavor profile while still preserving the classic airy crumb and crisp crust of traditional focaccia.
What are the authentic traditional ingredients for focaccia versus acceptable substitutes?
Traditional focaccia uses strong bread flour, extra‑virgin olive oil, sea salt, water, and yeast. Substitutes can include all‑purpose flour (less gluten), other neutral oils (but flavor changes), and fresh yeast instead of dry yeast.
What other Italian dishes pair well with focaccia?
Focaccia pairs beautifully with a simple Caprese salad, grilled vegetables, cured meats like prosciutto, or as a base for bruschetta toppings. It also complements hearty soups such as minestrone.
What are the most common mistakes to avoid when making focaccia?
Common errors include over‑kneading which can make the dough tough, under‑proofing which leads to a dense crumb, using water that’s too hot which kills the yeast, and overcrowding toppings which traps moisture and prevents a crisp crust.
Why does this focaccia recipe use a second proof after shaping instead of baking immediately?
The second proof allows the dough to relax and expand again after being stretched, creating the characteristic airy interior and deep dimples that hold olive oil and toppings without deflating during baking.
Can I make this focaccia ahead of time and how should I store it?
Yes, you can refrigerate the shaped dough after the first proof for up to 24 hours; let it come to room temperature before the second proof. After baking, store cooled focaccia wrapped tightly in the refrigerator for up to three days or freeze slices for longer storage.
What does the YouTube channel Jamie Oliver specialize in?
The YouTube channel Jamie Oliver focuses on approachable, home‑cooked recipes that celebrate fresh, seasonal ingredients, with a particular emphasis on Italian, British and global comfort foods presented in a lively, accessible style.
How does the YouTube channel Jamie Oliver's approach to Italian cooking differ from other Italian cooking channels?
Jamie Oliver blends classic Italian techniques with British home‑cooking sensibilities, often simplifying traditional methods, using readily available ingredients, and adding his signature energetic presentation, making Italian dishes feel less intimidating than more formal Italian‑only channels.
Last updated: September 6, 2026
