My Nonna’s Focaccia
My Nonna’s Focaccia is a medium Italian recipe that serves 4. 250 calories per serving. Recipe by The Pasta Queen on YouTube.
Prep: 27 hrs 45 min | Cook: 20 min | Total: 28 hrs 25 min
Cost: $4.49 total, $1.12 per serving
Ingredients
- 500 g Bread Flour (high‑protein flour for strong gluten network)
- 350 ml Warm Water (around 38‑40°C, helps activate yeast)
- 7 g Active Dry Yeast (one 1‑teaspoon packet)
- 10 g Salt (fine sea salt)
- 80 ml Extra Virgin Olive Oil (60 ml for dough, extra 20 ml for topping and handling)
- 400 g Whole Peeled Fresh Tomatoes (crushed by hand, drained of excess liquid)
- 2 tsp Dried Oregano (Italian oregano preferred)
- 1 tsp Sea Salt Flakes (for finishing, optional)
Instructions
Mix Dough
In a large mixing bowl combine the bread flour, warm water, active dry yeast, salt and 60 ml of extra‑virgin olive oil. Stir until a shaggy dough forms.
Time: PT15M
Knead
Turn the dough onto a lightly floured surface and knead for about 8‑10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
Time: PT10M
First Rise (Warm)
Place the dough back in the bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot (near the stove or in a pre‑heated 30°C oven) for 1 hour until doubled in size.
Time: PT1H
Temperature: 30°C
Cold Fermentation
After the first rise, drizzle a thin layer of olive oil over the dough, cover tightly, and refrigerate for at least 24 hours (overnight). This slow fermentation develops flavor and texture.
Time: PT24H
Temperature: 4°C
Bring to Room Temperature
Remove the dough from the fridge, let it sit on the counter for 1‑1.5 hours until it reaches room temperature and is pliable.
Time: PT1H30M
Temperature: 22°C
Second Rise in Pan
Generously oil the baking tray, gently stretch the dough to fit the tray, drizzle a little more olive oil on top, and let it rise for 30 minutes.
Time: PT30M
Temperature: 22°C
Prepare Tomato Topping
Hand‑crush the peeled tomatoes in a bowl, drain excess liquid, then mix with dried oregano, a pinch of salt and a drizzle of olive oil.
Time: PT10M
Assemble
Spread the tomato mixture evenly over the risen dough, drizzle a final splash of olive oil and sprinkle sea‑salt flakes on top.
Time: PT5M
Bake
Bake in a pre‑heated oven at 220°C (425°F) for 20 minutes, or until the crust is golden and the focaccia springs back when pressed.
Time: PT20M
Temperature: 220°C
Cool & Serve
Remove from the oven, let cool on a wire rack for 5 minutes, then cut into squares and serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 6 g
- Carbohydrates
- 40 g
- Fat
- 8 g
- Fiber
- 3 g
Dietary info: Vegetarian
Allergens: Gluten
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour
- Instead of Active Dry Yeast: Instant Yeast (use same amount)
- Instead of Salt: Kosher Salt (adjust weight)
- Instead of Extra Virgin Olive Oil: Light Olive Oil
- Instead of Whole Peeled Fresh Tomatoes: Canned whole peeled tomatoes (drained)
- Instead of Dried Oregano: Fresh Oregano (use double amount)
- Instead of Sea Salt Flakes: Coarse Kosher Salt
Equipment Needed
- Mixing Bowl
- Kitchen Scale
- Dough Scraper
- Plastic Wrap or Damp Kitchen Towel
- Baking Tray (13x9 inch)
- Parchment Paper (optional)
- Oven
- Pastry Brush
- Hand (or small bowl of water) for moistening fingers (optional)
Critical Steps — Do Not Skip
- Mix Dough
- First Rise (Warm)
- Cold Fermentation
- Bake
Chef Tips from the Video
- Use a splash of water on your hands when shaping the dough to prevent sticking.
- For extra aroma, add a pinch of garlic powder to the olive oil before drizzling on top.
Troubleshooting
Dough is too dense after baking
Ensure the dough was fully hydrated and allowed a full 24‑hour cold fermentation; under‑proofed dough stays tight.
Focaccia is soggy on top
Drain the crushed tomatoes thoroughly and avoid using overly juicy tomatoes; you can also pat them dry with a kitchen towel.
Crust didn’t brown enough
Increase oven temperature to 230°C for the last 5 minutes or finish under the broiler for 1‑2 minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat at 180°C for 10 minutes.
Room temperature: Best eaten fresh; can sit at room temperature for up to 1 day if covered.
Make-Ahead Tips
- The dough can be prepared up to the cold fermentation step a day ahead.
- Baked focaccia freezes well; reheat before serving.
Frequently Asked Questions
What is the cultural significance and history of tomato oregano focaccia in Italian cuisine?
Focaccia originates from ancient Roman flatbreads and became a staple in Liguria, where olive oil, herbs and fresh tomatoes are traditional toppings. The simple, airy loaf reflects the Italian emphasis on high‑quality ingredients and slow fermentation techniques.
What are the traditional regional variations of focaccia in Italy?
In Liguria, focaccia is often topped with rosemary, sea salt and olive oil; in Puglia, it may include cherry tomatoes and olives. The version presented by The Pasta Queen uses fresh peeled tomatoes and oregano, a popular summer variation in central Italy.
How is authentic focaccia traditionally served in Italy?
Authentic focaccia is served warm, sliced into squares, and enjoyed as a snack, side dish, or with soups and salads. It is commonly drizzled with extra‑virgin olive oil and sometimes paired with cured meats or cheese.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is a everyday bread but is also featured at festivals, family gatherings, and as part of antipasto platters during holidays. Its easy shareability makes it popular for picnics and casual meals.
What makes tomato oregano focaccia special or unique in Italian cuisine?
The combination of a highly hydrated, slow‑fermented dough with fresh crushed tomatoes adds moisture and a bright acidity that balances the rich olive oil, creating a light yet flavorful loaf distinct from plain rosemary focaccia.
What are the most common mistakes to avoid when making tomato oregano focaccia?
Common errors include under‑hydrating the dough, skipping the 24‑hour cold fermentation, and using overly wet tomatoes. Each of these can lead to a dense crumb or soggy topping.
Why does this focaccia recipe use a 24‑hour cold fermentation instead of a shorter rise?
Cold fermentation allows the yeast to work slowly, developing deeper flavor and a more open crumb structure. A shorter, warm rise can produce a denser texture and less aromatic bread.
Can I make the tomato oregano focaccia ahead of time and how should I store it?
Yes. Prepare the dough up to the cold fermentation step the day before. After baking, let it cool, then store in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.
What texture and appearance should I look for when the focaccia is done?
The crust should be golden‑brown and slightly crisp, while the interior should be airy, spring back when pressed, and the tomato topping should be glossy but not wet.
What does the YouTube channel The Pasta Queen specialize in?
The Pasta Queen focuses on authentic Italian cooking, offering detailed tutorials on pasta, breads, sauces and classic regional dishes with an emphasis on technique and high‑quality ingredients.
How does the YouTube channel The Pasta Queen's approach to Italian cooking differ from other cooking channels?
The Pasta Queen combines thorough explanations of traditional methods—like long fermentation and proper dough handling—with clear visual cues, making sophisticated Italian recipes accessible to home cooks without compromising authenticity.
Last updated: September 6, 2026
