Italian focaccia 🇮🇹


  • 375 ml of milk/soy milk

  • 7g of dry yeast

  • 500 g of flour

  • a teaspoon of sugar

  • a teaspoon of salt

  • 2 spoons of olive oil

  • + a bit more of olive oil

  • salt and pepper

  • fresh rosemary

  • sundried tomatoes


  1. Heat up the milk and add sugar and yeast to it. Give it a stir and leave it for 10 minutes.

  2. Put the flour into a huge bowl, add a teaspoon of salt, 2 tablespoons of olive oil and the yeast mixture - combine it all together and knead the dough for around 10 minutes.

  3. Form a ball from the dough and place it in a big bowl. Then, put a bit of olive oil on your hands and spread it on the surface of the dough ball. Leave the bowl with the dough for around 2-3 hours covered in a warm place.

  4. Afterwards, knead the dough again and flatten and spread it on a baking tray, then leave it for another hour.

  5. Preheat the oven to 200-220 degrees.

  6. Make a few holes in the focaccia using a wooden spoon.

  7. Then, spread another bit of olive oil on the surface. Sprinkle salt and pepper on top and add rosemary, sundried tomatoes and pesto if you want.

  8. Bake the focaccia for around 15-20 minutes.


©2020 by Aleksandra Trusz