Recipes | Cooking


Focaccia is an Italian flatbread that resembles a thin, airy yeast dough. It is topped with olive oil, salt and often herbs such as rosemary or oregano. Focaccia is very popular in Italian cuisine, where it is often served as an appetizer or snack. However, it can also be served as an accompaniment to various dishes or enjoyed as a stand-alone dish.

about 15 minutes
about 240 minutes
Raising time
about 40 minutes

Ingredients and preparation

Ingredients (for 2 baking sheets):
500 g Frießinger Mühle pizza flour Tipo 00
5 g fresh yeast
25 ml warm water (about 38° C)
250 ml cold water
12 g salt
1/2 tbsp olive oil
400 g date tomatoes
2 small onions
4 – 5 tbsp olive oil
4 - 6 tsp rosemary

Preparation: Dissolve the 5 g of fresh yeast in 25 ml of warm water and let it rest for 5 minutes.

Put the pizza flour in a bowl, gradually add the dissolved yeast and 250 ml of cold water. Knead with a hand mixer for about 1 minute. Now add the 12 g of salt and knead for another minute. Finally, add 1/2 tablespoon of olive oil and continue kneading until a homogeneous dough, free of lumps, is formed.

Now let the finished dough rise, covered, at room temperature for at least 4 hours.

Wash, clean and chop 400 g of tomatoes. Peel and chop 2 small onions.

Preheat the oven to 250° C.

Now divide the dough in half, shape into two focaccias and place on two baking sheets lined with baking paper. Brush the focaccias with 4-5 tablespoons of olive oil. Spread the finely chopped tomatoes and onions on top and press them in lightly. Sprinkle the focaccias with rosemary and let them rise for another 10 minutes. Bake the focaccias one by one on the middle rack for 10-15 minutes, depending on the oven.

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