Homemade focaccia: quick and easy!

ricetta focaccia fatta in casa farchioni

Homemade focaccia: quick and easy!

Olio Farchioni
5 from 1 vote
A simple dish that both adults and children like. It can be eaten alone, with different toppings or as a sandwich!
Prep Time 15 mins
Cook Time 20 mins
Waiting Time 3 hrs
Total Time 3 hrs 35 mins
Course Appetizer, Snack
Cuisine Italian
Servings 4 people
Calories 250 kcal


  • Bowl
  • Pan
  • Cloth


  • 500 g Pizza mix
  • 200 ml Water at room temperature
  • 25 g Brewer's yeast
  • To taste Extra Virgin Olive Oil
  • 1 pinch Salt
  • To taste Coarse salt
  • To taste Rosemary


  • Dissolve yeast in a bowl with half a glass of warm water.
  • Add a handful of flour and mix until smooth.
  • Place the rest of the flour in the middle of the work surface and create a “well” in the center, then add the yeast mix.
  • Add a drizzle of extra virgin olive oil and 2 dl of warm water.
  • Start kneading with your fingers, add a pinch of salt and work vigorously for about 15 minutes.
  • Put the dough in a large bowl coated with flour, cover it with a cloth and let it rise for about 3 hours.
  • Now roll the dough out with your fingers in a well oiled pan.
  • Drizzle the focaccia with oil, sprinkle it with coarse salt and bake at 200 °C for about 20 minutes.
  • Remove from the oven and season with plenty of rosemary and EVO.
Today we will cook a simple, delicious specialty that can be used as a snack or a starter and also instead of bread: homemade focaccia. Before moving on to the actual recipe, here are a few tips!

1) Select the right mix of flours

The ingredients for homemade focaccia are very few, that’s why it is important to select the right ones, starting with flour. For a resistant and elastic dough, holding up well both during rising and during baking, you will need a rather strong flour, which will give the dough the right consistency. We recommend that you use pastry flour and all-purpose flour, mixed in equal parts,
Ready-made mixes are available off the shelf: we selected the Farchioni Pizza Flour, prepared with carefully selected grains, which allow a long rising time, ideal for our focaccia.

2) Use bottled water and don’t use a rolling pin.

It is not an exaggeration: tap water often contains dissolved salts, which may harden the dough and adversely affect leavening. In addition, tap water is disinfected with chlorine: this alters the flavor of the dough and kills yeasts, thus preventing the proper rising of the focaccia.
Once the dough has risen, do not roll it out with a rolling pin. This would crush away the air bubbles formed during rising, which are essential for the softness of focaccia. Roll it out with your fingertips, forming small hollows on the surface so that the seasoning will be absorbed by the dough.

3) Select the appropriate olive oil

For focaccia to be worthy of its name it is essential to use high-quality extra virgin olive oil: it will make the dough soft and smooth and will give the final product a unique taste.
We used Farchioni Organic Extra Virgin Olive Oil in the dough. Its aroma is subtle, and its slightly fruity taste does not hide the flavor of the other ingredients.
On the other hand, we used Il Casolare Fruttato Intenso Extra Virgin Olive Oil on the freshly baked focaccia to boost its flavor. This oil’s structure, strong taste and unmistakable aroma make focaccia even more delicious.
Now that you know all the secret tips you can go ahead with your recipe. Bon appétit!

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