Italian Focaccia Dough

Italian Focaccia Dough

The name focaccia derives from the Roman “panis focacius,” meaning “hearth bread”, referring to the fact that focaccia was traditionally baked in coals in Roman times.

SERVE: 12 - 18 ; BAKING TIME: 18 hours 30 minutes.


1 Biga (500g Flour 00, 250ml Water, 5g Dry Yeast)
500g Flour 00
500ml Water (4°C - 6°C )
3g Sugar
20g Salt
20ml Extra Virgin Olive Oil


Make the biga
1.Dissolve the yeast in water, add the flour and knead for 3 minutes. Leave the Biga in an ambient location with a temperature in 18°C for 16-18 hour.

Make the dough

1.Pour the biga into the stand mixer with 300ml of water, flour, sugar and extra virgin olive oil and let it knead for about 4-5minutes.
2.Add salt and the remaining part of water little at a time and knead in second speed for around 3-4 minutes.
3.Transfer dough to baking pan and dimple focaccia all over with your finger and add the topping then let it rest for 1 hour.
4.After resting, bake for 7-10 minutes at a preheat oven at 270°C.

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