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Focaccia with olives and tomatoes



·      3 cups 0 Flour (in the USA this would be Bread flour), divided

·      1 cup Warm water
·      ¼ cup Olive oil
·      1 tablespoon Sugar
·      1 tablespoon Fine salt
·      ½ tablespoon Rock salt
·      1 cube Fresh yeast (or 1 Satchel of dry yeast)
·      Two roma tomatoes, sliced
·      Olives
·      Pepper and oregano, to taste



1.     Preheat the oven to 180˚C/350˚F.
2.     In a big bowl, dissolve the fresh yeast with the sugar.  Simply by moving it around with a fork and mixing a bit, the fresh yeast will turn to liquid.  If you're using dry yeast, it will dissolve in the water... Add the warm water.
3.     Sift 1½ cups of flour into the bowl. Mix the water into the flour with a strong wooden spoon. Add the salt and mix with the spoon for about 1-2 minutes.
4.     Add the other 1½ cups of flour and kneed the focaccia dough for about 3 minutes, mixing very well.  Add the dough into the bowl and add olive oil.  Using your hands, squeeze the olive oil into the dough for about a minute.  Simply mixing with your hands, do this for about one minute...there will be extra oil a the bottom of the bowl (this will be poured on top of the dough later).
5.     Make a ball with the dough, and put the dough in a pan with a sheet of baking paper.  Press the dough into the pan with your hands.  Then make dimples in the dough with your fingers.  Add the sliced tomatoes, the olives and oregano. Drizzle some olive oil.
6.     Let the focaccia rise for approximately two hours.
7.     Bake at 350F/180C for about 30 minutes or until golden brown.