My Nonna’s Focaccia

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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