The Real Italian Focaccia

Ingredients

• 1000 g 00 Flour (Italian type 00 flour, high protein for strong gluten)
• 3 g Dry Yeast (Instant dry yeast)
• 20 g Salt (Fine sea salt)
• 20 g Olive Oil (Extra‑virgin olive oil for the dough)
• 800 g Cold Water (Ice‑cold water, includes ice cubes for temperature control)
• 100 ml Extra Virgin Olive Oil (For drizzling on the dough before and after proofing)
• 300 g Cherry Tomatoes (Halved and gently squeezed to release juice)
• 2 tsp Fresh Oregano (Dried oregano works as well)
• 1 tsp Flaky Sea Salt (For finishing)
• 0.5 tsp Black Pepper (Freshly cracked, for the Gorgonzola focaccia)
• 150 g Gorgonzola Cheese (Cut into cubes and pressed into the dough)
• 100 g Red Onion (Thinly sliced for the Gorgonzola focaccia)

Instructions

1. Combine Flour and Yeast

   Place the 00 flour and 3 g dry yeast in the bowl of the stand mixer. Add 800 g of ice‑cold water (65 % of the total water) and mix on medium speed for 4 minutes until a shaggy dough forms.

   Time: PT4M

2. Add Salt and Olive Oil

   Sprinkle the 20 g salt and 20 g olive oil over the dough and continue mixing on medium speed for 2 minutes until fully incorporated.

   Time: PT2M

3. Incorporate Remaining Water

   Gradually pour the remaining 140 g of cold water while the mixer runs on high speed for 4 minutes, allowing the dough to absorb the liquid fully before adding more.

   Time: PT4M

4. Final High‑Speed Mix

   Increase the mixer speed to high for the last 1 minute to develop gluten. The dough should be elastic and glossy.

   Time: PT1M

5. First Rest (Room Temperature)

   Transfer the dough to a large, lightly oiled container, spray the surface with extra olive oil, cover, and let rest at room temperature for 1 hour.

   Time: PT1H

   Temperature: 22°C

6. Cold Fermentation

   Place the covered container in the refrigerator and let the dough ferment slowly for 24 hours.

   Time: PT24H

   Temperature: 4°C

7. Divide and Pre‑Shape

   Remove the dough from the fridge, gently divide it into five 350 g portions, shape each into a tight ball, and place each ball into its own proofing bag.

   Time: PT10M

8. Second Proof

   Seal the bags and let the dough balls rest at room temperature for 3 hours 30 minutes, until they are puffy and airy.

   Time: PT3H30M

   Temperature: 22°C

9. Final Rise and Dimpling

   Transfer each dough ball onto a parchment‑lined baking sheet, gently dimple the surface with your fingertips, and drizzle generously with extra olive oil. Let rise for an additional 45 minutes.

   Time: PT45M

10. Prepare Toppings

    While the dough is rising, halve the cherry tomatoes and gently squeeze each half to release some juice. Cube the Gorgonzola and thinly slice the red onion.

    Time: PT10M

11. Preheat Oven

    Preheat the oven to 450 °F (230 °C).

    Time: PT15M

    Temperature: 450°F

12. Add Toppings and Bake

    For the tomato focaccia, scatter the squeezed cherry tomatoes over the dough, sprinkle with oregano and flaky sea salt, then drizzle more olive oil. For the Gorgonzola focaccia, distribute Gorgonzola cubes, red onion slices, black pepper, and flaky sea salt, followed by a drizzle of olive oil. Bake for 20 minutes until the crust is golden and the cheese is melted.

    Time: PT20M

    Temperature: 450°F

13. Cool and Serve

    Remove the focaccias from the oven, transfer to a cooling rack, and let rest for 10 minutes before slicing and serving.

    Time: PT10M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

55 g

Fat

20 g

Fiber

3 g