How To Make Focaccia

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. Second Proof

   Cover the tray loosely with a damp cloth and let the focaccia rise again until nearly doubled, about 45 minutes.

   Time: PT45M

8. Preheat Oven

   While the dough is doing its second rise, preheat the oven to 200 °C (400 °F).

   Time: PT10M

   Temperature: 200°C

9. 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

10. 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