The focaccia is a closely related to pizza Italian dish. It is a kind of flat bread topped with herbs and other seasonings. Usually seasoned with olive oil and salt, and can carry some ingredients such as onion and olives black. Outside Italy consumed normally as a sandwich bread, although consumed as bread's accompaniment in the country of origin. Here we teach you to make focaccia.

Option 1: Focaccia with corn cockle, oregano and fennel


  • 320 g of sourdough or poolish
  • 225 g flour strength
  • 10 g fresh yeast
  • 7 g salt
  • 40-60 g of olive oil
  • 90 g water
  • Corn cockle
  • Seasoning, oregano and fennel


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  • Put the flour in a large bowl shape of volcano, along with salt, olive oil, the sourdough and yeast previously dissolved in the water.
  • Knead for about 6 minutes until dough is smooth, elastic and slightly sticky, that must be handled with hands greased in oil.
  • Lightly flour the work surface and tip the dough onto it. Sprinkle flour on the roller to roll out the dough, giving it a rectangular shape. Let stand 5 minutes.
  • Work the dough by stretching and folding it onto itself a couple of times. End forming a rectangle and place it on a baking tray previously covered with baking paper. Cover with a damp cloth and allow to stand at room temperature for 40-60 minutes.
  • This past time, rub the surface of the dough with olive oil, sprinkle spices and gently sink knuckles in different parts of the mass, leaving at least 2 cm thick.
  • Let stand another half hour.
  • Preheat oven to 250 ° C at the top and at the bottom. When it is hot, insert the focaccia and bake at 220 ° C for 10-15 minutes, until focaccia is lightly golden and crisp.

Option 2: Focaccia with ham and cheese


  • 100 g cheese emmental in pieces
  • 200 g water
  • 75 g olive oil
  • 25 g of fresh pressed yeast
  • 400 g of flour strength
  • 1 teaspoon salt
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 100 g of serrano ham gobbets
  • ½ Onion cut into thin slices
  • 1 pinch of salt


  • Preheat the oven to 220 ° C.
  • Grate cheese into a bowl and reserve.
  • Mix 25 g of oil with yeast and water, stirring well.
  • Add the salt, flour, thyme, oregano, ham and reserved cheese and mix until a homogeneous mass forms.
  • Make a ball with the dough and spread over a baking pan previously greased with oil or covered with baking paper.
  • Put the onion well distributed on top and sprinkle with salt and thyme. Sprinkle with the remaining oil.
  • Flatten the dough with your fingers so that the ingredients are well integrated, and so the surface is irregular.
  • Bake 20 minutes or focaccia until golden.

Option 3: Orange Focaccia



  • 300 g of warm water
  • 5 g fresh yeast
  • 1 teaspoon salt
  • 500 g flour
  • 2 oranges sliced as thin as possible
  • Olive oil
  • Oregano
  • Salt fat


  • Mix yeast and salt in the water until they dissolve.
  • Place the flour in a large bowl and add the water. Mix to form a homogeneous mixture.
  • Move dough to a smooth surface and work it with your hands until it is a smooth and elastic dough. Not you must add more flour because it will change the texture of the focaccia. You have to work the dough thoroughly so that it stops sticking.
  • Form into ball and place in a bowl previously dusted with flour. Cover the bowl with a clean cloth and leave the dough in the fridge overnight.
  • The next day, remove the dough from the refrigerator in advance to bring it back to room temperature. Extend it up to the edges of a baking pan previously greased or covered with baking paper.
  • Distribute slices of Orange on the mass, pushing slices with your fingers to be introduced a little on it. Sprinkle generously with oil and let sit for an hour.
  • Preheat the oven to 250 ° C.
  • Again press the orange slices and bake for 15-20 minutes until the surface is golden and crispy. Remove from oven, season with coarse salt and oregano and serve immediately.
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