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  • Writer's picturemor beja

Homemade focaccia bread that you're going to love!

Who am I? Mor.

And what do I like? dough!

And how do I like it? In a variety of shapes, flavors and textures.

And I really, really like this focaccia.

After seeing a million pictures of this focaccia with yummy topping online. Do you know what pictures I'm talking about?

Those close-up photos of the dough before baked, a perfect dough with tons of air bubbles, soft dough that the toppings just dive into. Just like the picture above 😜

So I decided it's time for my take off on it.

It turned out so good.

Airy and soft dough on the inside and crispy on the outside, garlic basil oil, artichoke a la Romana and Kalamata olives.

Also, you can make the dough and change toppings to what ever you like, you can add cheese or meat, different herbs, tomatoes, whatever you like.

*I used a combination of '00' flour for pizza and Manitoba flour. It can be converted to '00' flour for pizza only or all-purpose.


  • 200 grams of flour '00' for pizza

  • 300 grams of Manitoba flour

  • 8 grams of yeast

  • 50 grams of lukewarm water

  • A teaspoon of honey

  • 4 tablespoons of olive oil

  • A quarter teaspoon of salt

  • 325 grams of very cold water

  • A flat spoon of smolina to powder the baking pan


  • Garlic basil oil - 4 tablespoons olive oil, 6-7 basil leaves and 2 cloves of garlic

  • 7-8 Kalamata olives cut

  • 3 pcs artichoke a la Romana


  • In the mixer bowl, mix 50 ml of lukewarm water, the yeast, honey and 50 grams of flour. Mix well and leave it for 15-20 minutes and then continue to prepare the dough.

  • Add the cold water and half the amount of flour left and start kneading using the mixer's kneading hook at a slow speed for 2-3 min.

  • Add the rest of the ingredients and continue to knead for another 10-15 minutes on medium speed. The dough should feel a little bit sticky.

  • With oiled hands Remove the dough from the bowl and place it on a lightly oiled surface.

  • Shape the dough into a ball, oil the bowl and return the dough in it.

  • Cover with a damp towel and let the dough rise for an hour and a half - two hours.

  • While the dough is puffing, prepare the toppings and the basil garlic oil.

  • Finely chop the basil and garlic leaves and mix with olive oil. You can also add chili flakes or use other herbs you like.

  • When the dough has finished rising, oil a baking pan and after that sprinkle some smolina all over it.

  • Transfer the dough into the pan and stretch it to its full length and width.

  • Make small holes in the dough with your fingers and add the toppings.

  • Drizzle over the oil seasoned with basil and garlic, cover again with a towel and let the focaccia rise for another half hour - hour.

  • Preheat oven to 180 degrees.

  • Before baking, brush all the areas of the focaccia with oil [the oil that is on top, no need to add more oil]

  • Sprinkle some rock salt on top and put in the oven for 25-30 minutes until it gets golden.

  • Remove from the oven and let the focaccia cool for a little bit.

Enjoy! :)


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