Soft focaccia – the recipe from Cuoche ma buon

I wanted to obtain a soft, fragrant, light and above all good focaccia at all costs! Among many recipes, this homemade focaccia has entered my heart, with its unmistakable scent. It is a soft and very hydrated dough based on a few simple ingredients: flour, water and yeast. Its simplicity and taste manages to conquer everyone, young and old. Excellent to enjoy alone or accompanied with cured meats, cheeses or grilled vegetables. We have chosen to flavor the soft focaccia in a classic way: rosemary, extra virgin olive oil and salt flakes. To have a tastier and more digestible focaccia we recommend using sourdough as an ingredient. Try it and tell me if I'm not right!


Scope appetizer, aperitif, leavened products
  • 1 kg durum wheat semolina flour
  • 800 ml water cold from the fridge
  • 20 g fresh brewer's yeast or 200 g of sourdough
  • 20 g sugar
  • 20 g sale
  • 20 g extra virgin olive oil

To season

  • sale grosso q.b.
  • extra virgin olive oil to taste
  • fresh rosemary to taste
  • In the bowl of a stand mixer, add the flour, sugar and crumbled yeast (the yeast should be kept away from the sugar). Operate the machine gently to mix all the ingredients.

  • Add 600 ml of water in one go, leave the other 200 ml aside. Start kneading until the dough takes shape.

  • Add the remaining water in 4 stages, 50 ml at a time slowly. Before adding the rest of the water, wait for the previous one to be absorbed. Finally add the salt and oil.

  • The final dough should be soft and a little sticky. At this point, let the dough rest until it doubles in volume. It will take about 2-3 hours.

  • As soon as it has risen, with the help of a spatula, turn it upside down onto a work surface sprinkled with plenty of durum wheat semolina flour. Divide the dough between two 40×30 cm pans. You will get approximately 530 g of dough for each pan.

  • Now, gently crush it with your fingertips and expand it to form a rectangle. If it resists and you are unable to widen it, let it rest for 10 minutes.

  • Now make 1 side fold on itself. Press again with your fingertips and expand it to define the final shape.

  • Transfer it into your pan greased with a little oil, pull it out gently with your fingers and let it rise for another 30 minutes.

  • Generously oil the surface of the focaccia, season with salt and rosemary to taste, and gently press with your fingertips to leave grooves. Before baking, let it rise once again for another 15 minutes.

  • In the meantime, preheat the oven to 250°C in “PIZZA” or static mode.

  • Bake for 15 minutes on the low level of the oven. Avoid prolonging cooking times, otherwise the focaccia would tend to dry out too much.

The focaccia must be well greased and salted, so don't be stingy with the use of oil.
The holes made with the fingertips of the hands must strictly be filled with oil.
At the end of cooking it should be crunchy on the outside and soft on the inside with a hazelnut colored surface and ivory white holes.


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