FOCACCIA BREAD RECIPEFocaccia is lively bit of bread. It’s a beautiful kind of thick flatbread. It’s spongy, it’s soulful. It’s so delicious. You can add flavors, almost everything you can do with onions, you can do it with the potatoes, you can do it cheese, you can do it with the rosemary, you can do it with the tomatoes, you can do with thyme. You can do it with wine, you can do it with garlic , you cam do it mushroom, ordinary mushrooms, a bit of olive oil. When that come out run them on a table. { FOCACCIA BREAD RECIPE }

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  1. YEAST                              – 7 grams
  2. FLOUR                              – 250 grams
  3. SALT                                 – As per taste
  4. OLIVE OIL                         –  4 to 6 tbsp
  5. SEMOLINA                        – 3 tbsp
  6. THYME                              – For flavor
  8. BLACK PEPPER               – 1 tsp
  9. WATER                              – 500 ml

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  • First of all, we need to mix the flour and the yeast. So we have 250 grams of beautiful flour. It has to be a strong flour, and we’ve got some yeast.
  • Put that into our jug. Seven grams in quantity, and add about 325 millilitres of tepid water(almost 3 cups of water).
  • In the flour, add nice pinch of salt, just a little bit of olive oil- 1 tbsp. Now just pour the warm water over the yeast.
  • Stir it with a spoon until it all comes together. Try and use the spoon as much as possible, and then when it too hard to use the spoon anymore,a little flour on your hands,
  • So then we knead. Knead for about 10 minutes. just pull it back and push it away.
  • You want to stretch the gluten, and you really want to make it elastic to build up that kid of rubber band-like kinda texture and the reason you want it to be like that is as the yeast produces air gas, so its light and spongy and gorgeous.
  • We want create some humidity. Just put the bowl over and left it for 40 minutes.
  • So, we are gonna shape the focaccia now. Add a cup of semolina. This particular one is plenty just a little bit(spread it over the mold). If you want to you can put a little hole inside.
  • So, we’re gonna lay this on tray. Easy. Extra virgin cold-pressed olive oil. A couple of tablespoons go in there.
  • With soft fingers, going deep to the bottom. Loads of holes. Add some crushed potatoes, thyme ( put a little oil on the outside,if you put herbs dry it will taste nothing).
  • Cheese, not too much, hardly, 20-30 grams, tiny bit of salt and pepper, and that is my combo.
  • And get a cloth. Damp with some warm water, and we want to create some humidity and it’s gonna double in size.
  • Our job is now to as much as air in the focaccia. So it’s on the outside, and beautiful and spongy on the inside. let it be as it is for 45 minutes.
  • It’s doubled the size. Add a little pinch of salt and we’re gonna put it for about 20-25 minutes at 200 centigrades/400 Fahrenheit in the oven.
  • Let it be cool down for at least 10 minutes. It’s very important.


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Really crispy bottom, really spongy soft middle, crispy top. the flavors are lovely. I hope you enjoyed that focaccia recipe. Put the comments on the comments box below, if you’ve got any ideas for toppings. I love hearing that too.


video taken from youtube

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