Focaccia Liquida in 5 Minuti basta un cucchiaio
FOCACCIA LIQUIDA in 5 MINUTI basta un cucchiaio 🥄 is a easy Italian recipe that serves 4. 400 calories per serving. Recipe by Tutti a Tavola on YouTube.
Prep: 15 min | Cook: 40 min | Total: 1 hr 10 min
Cost: $11.29 total, $2.82 per serving
Ingredients
- 250 g Bread Flour (high‑protein flour, called "Zer" or double‑Zer in the video)
- 250 ml Water (room‑temperature)
- 1 tbsp Extra Virgin Olive Oil (for the dough; extra for greasing the pan)
- 1 tsp Instant Dry Yeast (generous teaspoon, instant type)
- 1 tsp Salt (fine sea salt)
- 200 g Cherry Tomatoes (mixed colors) (yellow, red and black; halved)
- 50 g Mixed Pitted Olives (sliced)
- 100 g Smoked Provolette (or smoked provolone) (cut into cubes; can substitute caciocavallo, scamorza, regular provolone)
- 1 tsp Dried Oregano (sprinkled on top)
- 10 g Fresh Basil Leaves (chopped)
Instructions
Mix the Dough
In a mixing bowl combine the flour, water, olive oil, salt and instant yeast. Stir quickly until a soft, slightly sticky dough forms.
Time: PT5M
Short Rest
Let the dough rest for about 5 minutes; it will puff slightly thanks to the instant yeast.
Time: PT5M
Preheat the Oven
Set the oven to 180°C fan (or 185°C static) and allow it to preheat.
Time: PT10M
Temperature: 180°C
Prepare the Baking Pan
Grease the 28‑30 cm pan with a thin layer of olive oil and dust lightly with flour, or line it with parchment paper.
Time: PT2M
Transfer and Spread the Dough
Dump the soft dough into the prepared pan and gently stretch it to fill the surface, keeping it as even as possible.
Time: PT3M
Prepare Toppings
Halve the mixed cherry tomatoes, slice the olives, cube the smoked provollette, and chop the fresh basil.
Time: PT10M
Add Toppings
Scatter the tomatoes, olives and cheese cubes over the dough, drizzle a little extra olive oil, sprinkle dried oregano and the chopped basil.
Time: PT3M
Bake
Place the pan in the pre‑heated oven and bake for 30 minutes, or until the crust is golden and the cheese is melted and slightly browned.
Time: PT30M
Temperature: 180°C
Rest and Serve
Remove the focaccia from the oven, let it rest for 5 minutes, then cut into squares or wedges and serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 400
- Protein
- 12 g
- Carbohydrates
- 45 g
- Fat
- 18 g
- Fiber
- 3 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour, Tipo 00 Flour
- Instead of Water: warm water
- Instead of Extra Virgin Olive Oil: vegetable oil, canola oil
- Instead of Instant Dry Yeast: Active Dry Yeast (double amount)
- Instead of Salt: kosher salt (adjust amount)
- Instead of Cherry Tomatoes (mixed colors): regular cherry tomatoes
- Instead of Mixed Pitted Olives: green olives, Kalamata olives
- Instead of Smoked Provolette (or smoked provolone): caciocavallo, scamorza, regular provolone
- Instead of Dried Oregano: fresh oregano
- Instead of Fresh Basil Leaves: basil pesto
Equipment Needed
- Mixing Bowl
- Wooden Spoon or Whisk
- Kitchen Scale
- Measuring Spoon Set
- 28‑30 cm Baking Pan
- Parchment Paper (optional)
- Pastry Brush (optional)
- Chef’s Knife
- Cutting Board
- Oven Mitts
Critical Steps — Do Not Skip
- Mixing the dough to the correct wet consistency
- Gentle spreading of the sticky dough in the pan
- Baking until the crust is golden without over‑browning
Chef Tips from the Video
- For extra flavor, drizzle a little infused olive oil (with garlic or rosemary) over the focaccia just before baking.
- A splash of balsamic glaze drizzled after baking adds a sweet‑tangy contrast to the tomatoes.
- If you like a crunchier crust, sprinkle coarse sea salt on the surface before baking.
Troubleshooting
Dough is too dry and does not spread.
Add water a teaspoon at a time until the dough feels soft and slightly sticky.
Cheese releases too much water and the focaccia becomes soggy.
Pat the cheese cubes with a paper towel before adding, or use a drier cheese such as caciocavallo.
Top browns before the centre is cooked.
Cover the focaccia loosely with foil halfway through baking.
Storage
Refrigerator: Wrap tightly in plastic wrap; lasts up to 3 days.
Freezer: Cool completely, wrap in foil and a freezer bag; keep for up to 1 month. Reheat in a 180°C oven.
Room temperature: Best eaten the same day; can sit uncovered for up to 4 hours.
Make-Ahead Tips
- The dough can be mixed up to 12 hours ahead and kept covered in the refrigerator; bring to room temperature before shaping.
- Toppings can be pre‑sliced and stored in airtight containers.
- Baked focaccia reheats well in a 160°C oven for 5‑7 minutes.
Frequently Asked Questions
What is the cultural significance and history of liquid focaccia in Italian cuisine?
Liquid focaccia, known in Italy as "focaccia bassa" or "focaccia morbida," originated in the Ligurian region as a quick, soft bread made with a higher water ratio. It was traditionally served as a snack or accompaniment to meals, especially during harvest festivals when time was limited.
What are the traditional regional variations of focaccia in Italian cuisine?
In Liguria you find focaccia with olive oil and rosemary; in Puglia, it is often topped with tomatoes and onions; in Tuscany, salt and rosemary are common. The liquid focaccia version adds extra water for a softer crumb, making it distinct from the denser, oven‑baked styles.
How is liquid focaccia traditionally served in Italy?
It is usually served warm, cut into squares, and enjoyed as a snack, a side for soups, or paired with cured meats and cheeses. In many Italian homes it is eaten straight from the pan with a drizzle of extra‑virgin olive oil.
What occasions or celebrations is liquid focaccia associated with in Italian culture?
Liquid focaccia is popular at informal gatherings, picnics, and garden meals because it can be prepared quickly. It also appears at street festivals and as a quick dinner after a day of work in the fields.
What authentic ingredients are essential for traditional Italian liquid focaccia?
The core ingredients are high‑protein flour, water, extra‑virgin olive oil, salt and instant (or fresh) yeast. Traditional toppings include rosemary, coarse sea salt, olives, and cherry tomatoes; smoked provolone is a modern, flavorful addition.
What are the most common mistakes to avoid when making liquid focaccia?
Common errors include using too little water, which makes the dough stiff, and over‑mixing, which can develop too much gluten. Also, adding too much cheese can make the centre soggy, and baking at too low a temperature prevents a crisp crust.
Why does this liquid focaccia recipe use instant yeast instead of active dry yeast?
Instant yeast requires no pre‑hydration and works quickly, allowing the dough to be ready in under five minutes. Active dry yeast would need a longer proofing time, which defeats the purpose of a rapid‑rise focaccia.
Can I make liquid focaccia ahead of time and how should I store it?
Yes, you can prepare the dough up to 12 hours in advance and keep it covered in the refrigerator. After baking, store the cooled focaccia wrapped tightly; it keeps 3 days in the fridge or up to a month frozen.
What texture and appearance should I look for when the liquid focaccia is done?
The crust should be golden‑brown with a slight crispness, while the interior remains soft and airy. The cheese should be melted and lightly browned, and the cherry tomatoes should be softened but still hold their shape.
How do I know when the liquid focaccia is fully cooked?
Insert a thin skewer into the centre; it should come out clean and the bottom of the focaccia should sound hollow when tapped. The top will be nicely browned and the cheese bubbling.
What does the YouTube channel Tutti a Tavola specialize in?
The YouTube channel Tutti a Tavola focuses on simple, home‑cooked Italian recipes that can be prepared quickly with everyday ingredients. The host emphasizes practical tips, regional Italian flavors, and approachable techniques for home cooks.
How does the YouTube channel Tutti a Tavola's approach to Italian cooking differ from other Italian cooking channels?
Tutti a Tavola prioritizes speed and minimal ingredient lists, often showcasing five‑ingredient dishes like this liquid focaccia. While many Italian channels explore elaborate, traditional preparations, Tutti a Tavola aims for everyday practicality without sacrificing authentic flavor.
Last updated: August 24, 2026
