How do I best store focaccia?

I store focaccia airtight in the refrigerator for up to 2 days or freeze it for up to 1 month.

Can I make the focaccia in advance?

Yes, you can make the dough the day before and let it rise in the fridge.

Why does the dough need to rise multiple times?

The focaccia dough needs to rise multiple times, as this ensures extra airiness and structure without intensive kneading.

Can I use other toppings for my focaccia?

Absolutely, think of olives, cherry tomatoes or grilled vegetables. These pair perfectly with focaccia.

How do I get a crispy bottom on my focaccia?

Remove the focaccia from the baking tin for the last 5 minutes and bake it directly on the rack.

Focaccia with lemon, rosemary and sardines

Name: Focaccia with lemon, rosemary and sardines
Cook time: 2 min
Total time: 2 min
Yield: 4-6P
Ingredients: 500g flour; 250 ml lukewarm water; 200 g Greek yoghurt with extra protein, at room; temperature; 1 teaspoon cane sugar; 1 teaspoon instant yeast; 7 g salt; 1 organic lemon (zest); 2–3 sprigs rosemary; 1 can sardines in oil; olive oil (an extra drizzle); 1 tsp Maldon salt

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2h30 (incl. rising time)

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Medium

I'm absolutely crazy about this focaccia: fresh from the lemon zest, herby from the rosemary, and deliciously savory thanks to the sardines. Crunchy on the outside and super soft on the inside! I make this recipe in the new KitchenAid Artisan stand mixer, and you feel that upgrade immediately! And most importantly, it does most of the work for you! That gentle startup is truly golden with dough, no more flour clouds in your kitchen. The result? An airy focaccia with a crispy bottom… truly incredibly delicious. I also love making a focaccia sandwich!

I'm absolutely crazy about this focaccia: fresh from the lemon zest, herby from the rosemary, and deliciously savory thanks to the sardines. Crunchy on the outside and super soft on the inside! I ...

Ingredients

What do you need?

Quantity: 4-6P

Dough
500g flour
250 ml lukewarm water
200 g Greek yoghurt with extra protein, at room
temperature
1 teaspoon cane sugar
1 teaspoon instant yeast
7 g salt

Topping
1 organic lemon (zest)
2–3 sprigs rosemary
1 can sardines in oil
olive oil (an extra drizzle)
1 tsp Maldon salt

500g flour
250 ml lukewarm water
200 g Greek yoghurt with extra protein, at room
temperature
1 teaspoon cane sugar
1 teaspoon instant yeast
7 g salt

1 organic lemon (zest)
2–3 sprigs rosemary
1 can sardines in oil
olive oil (an extra drizzle)
1 tsp Maldon salt

Make it veggie!

Replace the sardines with grilled zucchini slices, artichoke hearts, or sun-dried tomatoes. Optionally, garnish with some feta or olives for extra flavor.

Preparation method

How do you make this?

Mix the lukewarm water with the cane sugar, instant yeast, and Greek yogurt in your mixing bowl. Let it sit for 10 minutes until it becomes slightly frothy.

Add the flour and salt and knead for 5 minutes until you have an elastic dough.

Cover and let rise for the first time until the dough has doubled in volume (about 45–60 minutes, depending on the temperature).

Mix the dough briefly again on low speed (2–3 turns) and let it rise again. Repeat this process a total of 3 times. This replaces the classic stretching.

Line a large baking dish with parchment paper and drizzle with olive oil.
Pour the dough into it.

Fold the dough: right to left, left to right, bottom to top, and top to bottom. Then gently push into the corners. Let it rise again until the dough is airy and 'jiggly'.

Grate the lemon zest over the dough. Distribute the rosemary leaves and push the sardines into pieces into the dough. If desired, spoon some oil from the can over it.

Make typical focaccia dimples in the dough with your fingers with some more olive oil.

Bake for 25 minutes in a preheated oven at 200°C. Remove the focaccia from the mold for the last 5 minutes so the bottom becomes nice and crispy.

Tips

Use truly lukewarm water, too hot water kills the yeast.
The longer your rising times, the airier your focaccia will be.
The oil from the sardines adds extra flavor, definitely use it!
Storage
In the refrigerator: up to 2 days airtight packaged
In the freezer: up to 1 month
Reheat: 10 minutes in an oven at 180°C for a crispy crust