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Denise's Excellent Pizza & Focaccia Dough Recipe

A great all-purpose focaccia dough recipe. Make it in a smaller jelly roll pan if you like it higher and fluffier or in a larger pan stretching the dough thinner to make it more in the style of Focaccia from Genova, which is thinner with a higher oil to bread ratio. I do both depending on the use. It is only truly great eaten the same day. 
BUT, it is fantastic the next day or sliced into longer thinner cuts and reheated in a frying pan, turning it over to brown on all sides. Use a little extra virgin olive oil in the pan to fry the focaccia. It makes great sandwich bread this way or serves as a perfect accompaniment to soup. 
It is important to respect the salt measurements. They are perfect just as they are, so resist tinkering with that! Makes 1 medium size pan, enough for 8 to 10 people and you will have leftovers (hopefully!) if the focaccia is part of a breadbasket.
Be sure to put your leftover focaccia in a plastic bag and refrigerate.
Author: Denise Pardini, Hotel Castello di Sinio


Focaccia Ingredients:

  • 2 cups lukewarm water (between 85° - 95°F / 30° - 35°C)
  • 2 TBS granulated sugar
  • 2 TBS active dry yeast (1⅓ pkg) or 15 grams fresh active yeast
  • 6 TBS extra virgin olive oil
  • 2 tsp salt
  • 4¾-5 cups all-purpose flour

For Pizza Dough

  • cup flour; knead the dough for about 10 minutes.


  • Put 2 cups of lukewarm water in a large bowl.  Stir in sugar. Sprinkle yeast over top of the water and allow to soften for a minute. Then stir to combine.
  • Mix in the 6 TBS olive oil.
  • Add 1 cup flour, stirring in using a large whisk until all lumps disappear. 
  • Add the 2 tsp salt and mix well.
  • Add remaining flour, ½ cup at a time until all flour is used, stirring vigorously after each addition, leaving perhaps the last ½ cup if the dough does not seem to want to take it.  The dough should be soft, sticky, and not completely smooth looking.
  • Oil a large bowl and scrape the dough into it. Drizzle a little more oil on top and rub the surface of the dough so it does not form a crust. Cover the bowl with plastic wrap and allow to rise for about two hours in a warm draft-free area until it has doubled in volume. There will be no need to punch down and do a second rise.
  • (If you are making the dough ahead for next day baking, place in refrigerator at this point, covered, in a container big enough to allow it to rise.)
  • For same day focaccia, when the dough has doubled in volume. Oil a 15x10x1 inch baking sheet. Slide dough out onto the prepared pan. The dough will be very soft and slightly sticky.
  • Gently pull, stretch, and push dough so that it covers the sheet and fills corners. Press your fingertips all the way into the dough all over to make indentations. 
  • Drizzle all over with another 1 TBS olive oil, then sprinkle with herbs and the 1 tsp flaked salt.
  • Let rise in a warm draft-free area until puffed about 15 minutes.
  • Put in a preheated oven (392° F / 200° C) and place rack in center of oven. Bake focaccia until golden brown, about 20 to 22 min. Allow it to cool a couple of minutes then transfer to a rack to cool slightly.
  • Cut with a serrated knife and serve while still warm.

Pizza Reheating Instructions

  • Heat up in your skillet. Put a little olive oil in the pan over low heat. Cut the pizza into the size you want. I usually cut squares. Toast slowly on all sides, especially the bottom, but be careful because it can burn easily.
  • Depending on your toppings, you could turn it over just at the last moment for a few seconds. But it will heat through and make sure you get a nice crunchy bottom. Don’t be afraid to add enough oil to make it crisp up good!


Copyright Denise Pardini 2008 - 2020, hotelcastellodisinio.com