Can you make focaccia in advance?

Yes, you can make focaccia in advance and store it at room temperature. It is best eaten within a day.

What can you serve focaccia with?

Focaccia is delicious as a side dish for an Italian meal or as a snack during drinks. You can also top it with cheese, tomato, and arugula for a quick lunch or as part of a picnic.

Focaccia is an Italian flatbread with a dough similar to pizza, but thicker and flavored with herbs and toppings.

Focaccia with olives

Name: Focaccia with olives
Cook time: 40 h
Total time: 40 h
Yield: 4P
Ingredients: 470g OO flour; 380ml water; 5g dry yeast; 9g salt; 10g olive oil; A few sprigs of rosemary and sage; Small olives and salt flakes

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40min + 2 hours rising

•

Easy

Want to make the most delicious focaccia yourself? Focaccia is an Italian flatbread whose dough resembles that of pizza but is thicker and flavored with herbs and toppings. We are therefore going for an authentic Italian focaccia recipe: a wonderfully airy dough with those typical dimples, topped with fresh rosemary, sage, and sea salt flakes. The secret ingredient? Patience! Let the dough rest for a long time (preferably overnight) for that perfect texture. Whether you serve it with aperitifs with some good olive oil or as an extra with lunch, this focaccia is always a hit.

Ingredients

What do you need?

Quantity: 4P

The dough
470g OO flour
380ml water
5g dry yeast
9g salt
10g olive oil

Toppings
A few sprigs of rosemary and sage
Small olives and salt flakes

470g OO flour
380ml water
5g dry yeast
9g salt
10g olive oil

A few sprigs of rosemary and sage
Small olives and salt flakes

Preparation method

How do you make this?

Weigh all ingredients, combine, and knead for about 2 minutes until a soft, stretchy dough forms.

Let it rest for at least 2 hours; I prefer 1 night in a cool place or in the fridge, take it out 1 hour before baking to reach room temperature.

Preheat your oven to 210°C.

Choose a baking dish or oven tray, the shape doesn't matter, grease it with a layer of oil and pour the dough into it, sprinkle with some oil, otherwise your fingers will stick to the dough, and now make dimples all around by pressing your fingertips down to the bottom for at least 1 minute.

Then place the toppings on it and repeat the dimple-making ritual a few times with your fingertips.

Sprinkle with flaky salt and bake for 20 to 25 minutes, depending on the size of your baking dish and the thickness of your dough, until beautifully golden brown, remove from the dish and place on a rack.

Let it cool slightly and serve with a bowl of high-quality olive oil.