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Basic focaccia recipe

Make a freshly baked focaccia in a relatively short time, with a simple preparation method and quick rising time.

With the overnight method, focaccia gains more flavor and structure, without extra work during service. Thanks to the slow fermentation in the refrigerator, the dough develops deeper aromas and an airy crumb.

Let yourself also be inspired by various topping suggestions for your focaccia. The possibilities are endless!

Ingredients

300gWater at 35°C
7.5ginstant yeast
500gFarina di grano tenero
10gSalt
30gOil
5gSugar

800gFarina di grano tenerlo la napoletana tipo 0.0
6ginstant yeast
640gWater from fridge
24gOil
14gSalt

Preparation

  1. Mix the water with the sugar.
  2. Put the flour and yeast in the bowl of the stand mixer and let it run slowly.
  3. Gradually add the water with the sugar. Increase the speed, add the salt, and mix for about 10 minutes.
  4. Remove the dough from the machine and build up tension (shape into a ball).
  5. Let the dough rest for 90 minutes at room temperature.
  6. Divide the dough into portions of the desired size and shape into balls again.
  7. Let the dough rest for another 120 minutes.
  8. Place the dough in the desired baking tin and press it into shape with your fingertips. Let it rest for another 120 minutes.
  9. Drizzle the dough with olive oil.
  10. Bake the focaccia in a preheated oven at 230°C for 15-17 minutes.

  1. Mix the flour and yeast in the stand mixer.
  2. Gradually add the water.
  3. Increase the speed and add the salt.
  4. Knead the dough until it reaches a temperature of about 22°C.
  5. Add the olive oil and continue kneading.
  6. Knead further until the dough reaches a temperature of about 24°C.
  7. Let the dough rest for about 30 minutes at room temperature.
  8. Shape it into a ball and let it rest, well covered, overnight in the refrigerator.
  9. Portion the dough and shape it tightly into balls. Place it in the desired baking tin.
  10. Let the dough rest, covered, for about 120 minutes at room temperature.
  11. Reshape the dough into balls if necessary.
  12. Shape the dough with your fingertips and let it rest, covered, for another 120 minutes at room temperature.
  13. Drizzle with oil, fill the dimples with the desired toppings, and let the dough rest, covered, for another 60 minutes at room temperature.
  14. Bake the focaccia in a preheated oven at about 230°C for 15-17 minutes.

A well-baked focaccia is delicious on its own, but with the right toppings it's truly a celebration. The possibilities are endless! For example, how about:

  • Caramelized red onion with cinnamon
  • Rosemary and sea salt
  • Cherry tomatoes, taggiasca olives, and rosemary
  • Pesto of basil and parsley
  • Taggiasca olives
  • Baked Parmesan cheese and mozzarella
  • Semi-dried tomatoes &