Focaccia: soft table bread

Excellent for snacks, it is the queen of the aperitif: good when alone, enjoyable in the company of others.

The Etruscans and then the Romans ate panis focacius (from the Latin panis = bread, focus = fire). Now known and loved in Italy and abroad, focaccia has quickly become an essential part of daily life in traditional cooking. What is focaccia? Basically, it is a flat bread whose surface, before the last rise, is brushed with oil. There are different versions ranging from a simple one with just olive oil to ones with rosemary, cheese, cherry tomatoes, or onion.
Today we can enjoy this leavened wonder along as a snack or as an excellent alternative to a complete meal.


for about 2 large focaccias

Organic Manitoba flour (this type of flour makes the dough rise particularly well, so much so that all pizza makers use it in their doughs).
pasteurized fresh organic milk
organic extra virgin olive oil
organic dry yeast


800 g of organic Manitoba flour
200 g of organic fresh milk
100 g of organic extra virgin olive oil
40 g of salt
40 g of sugar
80 g of organic dry yeast
700 g of water


  • Put all ingredients except the salt in a kneading machine (or knead by hand on a work surface or in a large metal bowl) and start kneading. Add the salt after 10 minutes.
  • Knead until the dough is smooth and dry with a medium-soft consistency. Let rest for 15 minutes.
  • Divide the dough in 30 g. pieces, form into disks, and place on trays.
  • After about 10 minutes, brush the pieces with oil and make dimples on the surface with your fingers.
  • Let rise for about 60 minutes.
  • Cook in a hot oven at 200 – 230° for about 15 minutes.

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