How to Bake the Perfect Focaccia at Home (Italian Method)

Focaccia is one of Italy’s simplest and most beautiful breads — light, soft, airy and full of flavour

The secret is not the complexity… but the technique

Start with quality dough

Made with 00 flour, high hydration, slow fermentation and frozen fresh.

Defrost properly (Italian overnight method)

• Remove from freezer at 9–10 pm
• Leave on the kitchen counter at 18–20°C with the film on
• By morning the dough will double in size

Prepare the tray

• Use olive oil, not flour.

Stretch gently

• Do not press all the air out.

Choose your style

1. Classic dimpled focaccia
   
2. Soft Sicilian focaccia (no dimples)

Bake at 200–220°C for 18–20 minutes.

• Serve immediately — best warm.

Try this with our beautiful Gio Focaccia La Famiglia