Focaccia Bread with olives

Preparation time
20 min
Cooking time

30 min

Rising time



4 – 6

How to prepare: Focaccia

Focaccia Preparation - Phase 1

Focaccia Preparation - Phase 1

To make the focaccia, start collecting the flour, semolina, salt and fresh brewer’s yeast dissolved in the water in the mixer bowl. Knead with the k hook so that the powders completely absorb the liquid. When the dough comes off the walls, add the oil and the soft butter, continuing to knead until they are perfectly incorporated. (You can add just oil if you prefer, but the vegetable fat-only dough will stay slightly drier in cooking.)

Focaccia Preparation - Phase 2

Focaccia Preparation - Phase 2

Cover the dough and let it rise for about an hour, or at least until doubled. After the necessary time, resume the dough and roll it out on a sheet of baking paper sprinkled with brushed oil. Transfer it to the pan (ours had a size of 30×40 centimeters, for a dough of about 700g).

Focaccia preparation - Phase 3

Focaccia preparation - Phase 3

With your fingertips, apply a little pressure on the surface of the dough in order to create the characteristic “holes”. Grease generously with extra virgin olive oil, cover with cling film and let rise again until doubled. Then wet the focaccia with a brine prepared with a small glass of warm water and two pinches of salt.

Focaccia Preparation - Phase 4

Transfer the pan to the preheated oven at 220 ° – 230 ° and cook for about 20 minutes or in any case until the surface is golden. For a crispier focaccia at the base, transfer it from the baking sheet with parchment paper to the grill of the same for the last 5 minutes. You can also check the cooking status of the base by lifting with a fork. Remove the focaccia from the oven and serve it immediately.