How To Make Focaccia | Jamie & Gennaro

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while being more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in calories and canned options are budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs maintain flavor and are often less expensive.

Mix 500 grams of strong flour and 7 grams of yeast in a jug.

Add 325 millilitres of tepid water and a pinch of salt.

Add 1 tablespoon of olive oil to the mixture.

Stir the mixture with a spoon until it comes together.

Once it becomes too hard to use the spoon, add a little flour to your hands and knead the dough for about 10 minutes.

Create humidity by covering the bowl and let it prove for 40 minutes.

After 40 minutes, shape the focaccia and add 1 cup of semolina to the tray.

Pour a couple of tablespoons of extra virgin cold-pressed olive oil into the tray.

Make loads of holes in the dough with your fingers.

Add boiled red skin potatoes and purple potatoes on top of the dough.

Massage thyme with a little oil and place it on top of the dough.

Add 20-30 grams of gorgonzola, a tiny bit of salt, and pepper on top of the dough.

Create humidity again by covering with a damp cloth and let it double in size for 45 minutes.

After 45 minutes, sprinkle a little touch of salt on top of the dough.

Bake in the oven at 200 degrees Celsius (400 degrees Fahrenheit) for about 20-25 minutes.

Once baked, let it cool down for at least 10 minutes before serving.

Feed the focaccia with good olive oil as soon as it comes out of the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens