Focaccia All'olio (Focaccia with oil)

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Dietary guidance: v v 


1/2 oz fresh yeast or 1 pkg. active dry yeast
1 tsp. sugar
3/4 c luke warm water
3 c. unbleached white flour
1 tsp. salt
1/3 c. extra-virgin olive oil
1 tsp coarse salt

** this bread is also great with tomato sauce, cheese (Fontina is great!), rosemary, or olives on top.


Preparing the Yeast:
- Place yeast in small bowl
- Add sugar and 1/2 lukewarm water and stir carefully until yeast is dissolved
- Set bowl aside for 10-15 minutes (foam will form on surface)
- Stir again before proceeding to make the dough

Mixing the Dough:
- Place flour in large bowl and sprinkle with the salt
- Make a hallow in the flour and pour in the yeast mixture, the remaining water, and 3 tablespoons of oil
- Stir well until flour is almost all been absorbed
*don't add all flour at once, reserve a little to
add at the end and mix it only if necessary.

Kneading the dough:
- Sprinkle work surface with flour
- Press the dough down to spread it a little
- Knead gently for 7-8 minutes
- When dough is firm, lift it and bang it down against work surface
- Dough will be smooth and elastic when ready

- Place dough in a large clean bowl and cover with a cloth
- Dough should double in volume during rising (about 1.5 hours)
- Transfer dough to floured surface and knead again for 2-3 minutes
- Place dough on an oiled baking sheet, dimple with finger tips and drizzle with remaining oil and springle with coarse salt
- Bake about 20 minutes at 450


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