Focaccia in a Pizza Oven

Focaccia in a Pizza Oven

Soft, airy focaccia with crispy edges and olive oil dimples - perfect as a side, snack, or appetizer.
Soft, airy focaccia with crispy edges and olive oil dimples - perfect as a side, snack, or appetizer.
Prep time
25 min
Cook time
15 min
Yield
1 focaccia (25 cm pan)

Ingredients

  • 300 g tipo 00 flour
  • 240 g water
  • 10 g salt
  • 10 g fresh yeast (or 2-3 g dry yeast)
  • 5 tbsp olive oil
  • 2 tsp dried rosemary
  • 1 tbsp flaky sea salt
  • 300 g tipo 00 flour
  • 240 g water
  • 10 g salt
  • 10 g fresh yeast (or 2-3 g dry yeast)
  • 5 tbsp olive oil
  • 2 tsp dried rosemary
  • 1 tbsp flaky sea salt

Directions

  1. Dissolve the yeast in the water and add 2 tbsp olive oil. Add the flour and knead thoroughly in a mixer for about 7-10 minutes. Add the salt and knead for another 5 minutes.
  2. Cover and let the dough rise at room temperature for 1 hour. During this time, stretch and fold the dough over itself twice to build strength (coil folds).
  3. Transfer the dough to a lightly greased pan. Gently press it out to roughly fit the shape of the pan. Let it rise for another hour at room temperature.
  4. Drizzle over the remaining olive oil along with rosemary and flaky salt. Press the iconic dimples into the dough with your fingers.
  5. Bake at approximately 225°C for about 15 minutes. If using a heavy pan such as cast iron, the bottom may need longer than the top. In that case, remove the focaccia from the pan and bake a little longer directly on the stone.

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