Be careful: for this recipe around 18-24 hours planning ahead are needed.

Ingredients for 2 hungry people  


  1. Mix the flours, the yeast and water for approximately 5-10 min;
  2. Let it rest for 30 minutes, in a bowl covered with a towel;
  3. Add 7g salt and 8g olive oil, and mix again;
  4. Make a loaf and let it rest 1 hour, again in a covered bowl;
  5. Make a loaf again and put it into a tupperware in the fridge for 8-16 hours;
  6. Get the dough out of the fridge and prepare a mix of 15g water, 15g olive oil and 8g salt;
  7. Brush the baking dish with the sauce;
  8. Put the dough in the baking dish, and pushing with your fingers extend it to the size of the dish (be careful not to break it);
  9. Brush the top of the dough with the sauce;
  10. Let it rest for 2:15 hours and every 45 minutes brush it again;
  11. Preheat the oven at 220°C with the pizza stone on the highest level;
  12. Once warm let the stone get extremely hot leaving it there for an additional 10 minutes, possibily with the grill on;
  13. Cook in the oven for 7 minutes;
  14. The last minute turn on the grill;
  15. The focaccia can be served warm or kept as bread for 1-2 days.

Be careful: size is important! The perfect amount of dough is circa 0.9g to 1g per square cm of tray.

Tip: if you're making more than 1 baking dish of focaccia you should divide the dough before putting it into the fridge and use more tupperwares.

Tip: rosemary, olives or some little tomatoes cut in half can be added as well on top, before putting into the oven.
Aron Wussler