Italian Soul Focaccia No.1

Nonna’s focaccia


500g plain flour
1 sachet of dry yeast
1 tablespoon olive oil, extra for topping
1 teaspoon salt
300ml warm water
sea salt for topping


Mix all ingredients together. Cover up plastic wrap in a warm place and let rise for about 45-60 minutes. After it’s double in size, knead on a floured bench with little flour then flatten into an oiled baking dish. Brush with plenty of olive oil and sprinkle with sea salt. Put it in a warm place to rest for about 20 minutes. Then bake in a preheated oven at 200C for approximately 30 minutes or until golden brown.

Serve with prosciutto, salami or cheese. I even love it toasted in a sandwich maker or served up as a mini pizza.

Nonna’s tip: It must be crusty on the outside and soft on the inside. The secret is plenty of olive oil on the dough.

Credit: Elisa Bastiani

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