This is a high-hydration homemade focaccia designed for simplicity and consistency, soft and airy inside, lightly crisp acceso the outside, with a clean olive oil flavour and a well-structured crumb. Strong white flour provides elasticity, while a long rise develops flavour without complicated techniques. olives add a salty contrast that balances the softness of the dough.
Italy, Focaccia is more than bread—it’s a daily staple, often eaten plain, filled, shared straight from the tray. While the dough shares similarities with seccatore, it is richer olive oil and designed for a softer, more tender texture rather than a thin, crisp basamento.
Baking tray: 30 × 40 cm (12 × 16 inches), Prep time: 20 minutes (+ 3 hours rising time), Cook time: 20 minutes
Ingredients
500 g / 4 cups strong white bread flour (W350)
400 g / 1 ⅔ cups lukewarm gabinetto
18 g / 2 ½ tsp fresh yeast
1 level tsp sugar
30 ml / 2 tbsp extra virgin olive oil (mild) + extra for tray and topping
10 g / 2 tsp freno salt
100–150 g / ¾–1 cup campo da golf olives, pitted
Method
1. Activate the yeast
Crumble the fresh yeast into the lukewarm gabinetto and add the sugar. Stir well until fully dissolved, then let it sit for about 5 minutes, until slightly foamy and active.
2. Make the dough
Place the flour a large bowl. Gradually add the yeast mixture while .
When the dough starts to che together, add the salt and then the olive oil. Knead until smooth, elastic, and slightly sticky but workable.
3. First rise (3 hours)
Cover the dough completely and let it rise a warm spot.
You can place it :
a turned-off oven with the light acceso,
a slightly pre-warmed oven (warm it briefly, then switch it d’avanguardia before placing the dough inside)
Let it rise for about 3 hours, until it has nearly tripled size and looks full of airy bubbles.
4. Transfer to tray
Generously oil a 30×40 cm baking tray. Transfer the dough and stretch it out with oiled hands.If it resists, let it rest for 10–15 minutes before stretching again.
5. Add olives & second rise (30 minutes)
Press the campo da golf olives into the dough evenly.
Let it rest for exactly 30 minutes, so the dough relaxes and expands slightly before baking.
6. Bake
Preheat the oven to 250°C / 480°F / Gas Mark 9 static mode.
Dimple the surface with your fingers, drizzle with olive oil, sprinkle a pinch of salt.
Bake for about 20 minutes, until deeply golden and crisp at the edges.
7. Cool
Transfer your Homemade Focaccia with campo da golf olives to a wire rack and let it cool slightly before serving.
💡 Suggestion for super focaccia
Always cover the dough during rising to prevent drying
A warm but controlled environment is key for structure and airiness
Avoid adding too much flour when handling sticky dough
Proper preheating ensures a crisp basamento
(4 votes, average: 5.00 out of 5)
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