Italian Focaccia


  • 25 g yeast
  • 3 dl water, 37 degrees
  • 1/2 dl olive oil
  • 2 tablespoons honey
  • 1 tablespoon flake salt
  • 7 dl wheat flour special

Top with:

  • 2 red onions
  • 1 fennel seeds
  • a few sprigs of fresh rosemary
  • 2 dl grated parmesan cheese
  • 1 / 2-1 dl olive oil
  • 2 tablespoons flake salt

Or decorate like I have done:

  • Red Onion
  • Spring Onion
  • Basil
  • Peppers
  • Parsley
  • Coctail tomatoes
  • Chive


Whisk the yeast with water, olive oil, honey and flake salt in a bowl. Add a little wheat flour at a time and work together into a dough. Knead it for about 5 minutes.

Let the dough rise under a baking towel for about 30 minutes.

Pour the dough onto a floured baking table, divide into two pieces and place them on two sheets of parchment paper.

Flatten the pieces of dough about 1-2 centimeters thick and leave them to rise under a baking towel to double in size, about 30 minutes.

Set the oven to 225 degrees Celcius.

If you don´t want to spend a lot of creative time decorating: Peel and slice the onion and fennel into thin slices. Spread them over the ready-fermented dough on the plates. Sprinkle with rosemary and grated cheese.

Form holes with your fingers in the dough, drizzle with plenty of olive oil and sprinkle with flake salt.

If you want to decorate like I have done: Cut the Red Onion, Spring Onion, Basil, Peppers, Parsley, Coctail tomatoes and Chive into pieces according to what kind of decorations you plan to make. Make holes with your fingers all over the dough. Pour olive oil and sprinkle salt. Lay out your decorations on top of the Foccacio.

Bake golden brown in the middle of the oven, both plates at the same time if you have a convection oven, for about 12-15 minutes.

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