Italian Focaccia (佛卡夏,意式薄饼)



I never knew that focaccia is so easy to prepare. I always thought that focaccia needs some long and tedious preparation resembling the sourdough bread whereby I need to wait for days before I can eat this.. That is the reason that deters me from trying the recipe..


Yesterday, when I watched a TV program, the focaccia looks extremely delicious and I have make up my mind to give it a try. I started to search for recipes and only then I knew that there are many recipes that are fast and easy.


I was also mislead by many images in the internet and TV that rosemary was used in the preparation. I do not have such herbs and if I want, I will have to head down to Cold storage or Fair Price Extra to buy the herbs.. Even If I bought, I will only use a small portion of the herbs, it is a waste of money. I am very happy to read Wikipedia’s definition that do not mention the absolute need to use this herb..It was written:


“Focaccia (Italian pronunciation: [foˈkattʃa]) is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. It may be topped with herbs or other ingredients. Focaccia is popular in Italy and is usually seasoned with olive oil, salt, sometimes herbs, and may at times be topped with onion, cheese and meat. It might also be flavoured with a number of vegetables. Focaccia can be used as a side to many meals, as a base for pizza, or as sandwich bread. Focaccia doughs are similar in style and texture to pizza doughs, consisting of high-gluten flour, oil, water, salt and yeast. It is typically rolled out or pressed by hand into a thick layer of dough and then baked in astone-bottom or hearth oven. Bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread. Also common is the practice of dotting the bread. This creates multiple wells in the bread by using a finger or the handle of a utensil to poke the unbaked dough. As a way to preserve moisture in the bread, olive oil is then spread over the dough, by hand or with a pastry brush prior to rising and baking.”(Source:


I am also happy to note that this recipe is eggless and milk less, that suits my current vegetarian diet. As I do not have the coarse sea salt, I have used common table salt instead. Since I do not have any sun dried tomatoes and I do not intend to buy it just for this purpose, I have resorted to the use of fresh tomatoes. Well, that is optional and focaccia can be as basic as without any toppings.


I am happy with the adventure. The bread is soft, slightly chewy and herbal aromatic. I prepared some corn soup to go with it. I do not mind to eat as a snack though it is good to eat it as dinner rolls, for sandwiches or as a pizza base.



Servings : Prepare about a 9” x 12” tray of focaccia


  • 400 grams of bread flour
  • 250 ml or grams of lukewarm water
  • 7 grams of instant dry yeast
  • 2 tablespoons of olive oil
  • 1 tablespoon of white castor sugar
  • 1/2 teaspoon of salt


  • 1 tablespoon of olive oil
  • 1 tablespoon of Italian mixed dry herbs (oregano, thymes, rosemary etc)
  • 1-2 teaspoons of coarse sea salt
  • Some tomatoes (sun dried tomatoes preferred- optional)
  • Some fresh herbs of your choice.



PicMonkey Collage1

  • Put all the ingredients in a mixing bowl of a standing mixer. Use the machine to knead for 10-15 minutes at medium speed until the dough is smooth and leaves the side of the mixing bowl. Transfer the dough to a lightly floured surface. Knead for 2-3 minutes, shape round and let it proofs until double in size . Cover the dough with a clingy wrap or a wet towel during proofing.

PicMonkey Collage2

  • Pre-heat the oven to 180 degree Celsius.

  • Once the dough double the size, punch down the dough and force the air out. Knead again for another 2-3 minutes. Use a rolling pin to roll the dough follow the size of the baking tray. Brush the dough with olive oil, sprinkle with coarse sea salt, use a chopstick to indent holes at regular intervals. Sprinkle the dough with chopped herbs (fresh and dried) followed by the tomatoes. Lightly press down the tomatoes to the dough. Let it proofs until double in size before baking in the pre-heated oven of 180 degree Celsius for 20-25 minutes. If the top of the tomatoes section is too wet, use top heat to bake the focaccia for another 5 minutes until the tomatoes dries up. Cut in large square or your preferred shape before serving.



  • The shape can be round or rectangular and up to individual preference. The toppings can be anything that you like including cheeses, rosemary, black olives, sliced onions and etc..

  • It can be used as a pizza base, sandwiches or with soups.  It is best consumed within the day it is prepared.



This is a straight forward recipe and worth the try if you are craving to have some simple focaccia. Variations of toppings are many and do give it a try to see if it suits your taste bud.


Hope you like the post today. Cheers and have a nice day.


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