Skip to content
BartoliniPizzaPL

Focaccia

Fluffy flatbread baked in a pan, with its signature dimples, olive oil and salt.

Hydration
68–82%
Salt
25 g per kg of flour
Olive oil
40 g per kg of flour
Dough per pan
660 g (30 × 40 cm)
Fermentation
about 24 h, 20 h of it in the fridge
Baking in a home oven
about 230°C (445°F), 20–30 min

These values are a starting point — in the calculator you'll adjust them to your flour and kitchen.

Recipe for 1 pan

Dough for 4 pizzas, baked in a home oven. Set a different number of pizzas, your oven and the bake time in the calculator.

Ingredients

Steps

  1. Mix the dough. Combine the ingredients and knead until the dough is smooth. Next step in about 1 h 20 min.
  2. Into the fridge. Cover the dough and put it in the fridge. Next step in about 20 h.
  3. Out of the fridge. Take the dough out so it can warm up and finish rising.
  4. Divide and shape. Divide the dough into portions and shape them into balls (or move it into the pan). Next step in about 2 h.
  5. Preheat the oven. Turn the oven to the highest setting with a pizza stone or steel inside. Next step in about 1 h.
  6. Bake. Stretch the dough, add the toppings and bake. Values for a home oven: about 230°C (445°F), 20–30 min.

In an electric pizza oven

No — bake it in a home oven

Focaccia in a big pan rises a lot and bakes for about 20 minutes — a job for the home oven.

Tips

Calculate dough for Focaccia