Recette de cuisineHomemade recipes · Hainaut
Favorites
Soft olive oil focaccia

Soft olive oil focaccia

Baking

A focaccia made with a dough that has risen for four to six hours, spread by hand, oiled and seasoned, with a variation featuring white or red onions.

Enlarge photo

Recipe from Giulyfree, Twice25, Mythsmith and 2 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

↓ Jump to recipe

Focaccia requires a good deal of patience: the dough needs to rise for a long time before being spread out on a baking sheet. The thickness determines the final result, ranging from thin and crispy to soft and fluffy.

Ingredients and directions

  • Prep time20 min
  • Cook time20 min
  • Resting5 hr
  • Total5 hr 40 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$2.25 $0.38 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Vegetarian
  • Vegan

Ingredients

6 people
  • $0.66
  • $0.20
  • $0.04
  • $0.08
  • $0.54

Variation on the theme of onions

  • $0.73

Prices from US supermarkets for 4 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Prepare the dough using the flour, crumbled yeast, water (or water and wine), fine salt, and a drizzle of olive oil. ≈ 3 min
  2. Allow the dough to rise for four to six hours.
  3. Spread it evenly on a lightly oiled baking sheet, keeping a distance of about 0.5 cm between each portion with your fingers, without pressing down too hard. For a focaccia that is approximately 1 cm thick after baking, spread it out to a thickness of about 0.5 cm; for a taller focaccia, about 2 cm thick, spread it out more thickly. ≈ 4 min
  4. For a very thin focaccia, spread the dough as thinly as possible from the beginning, as it will rise five to six times its original height during proofing. Immediately place it on a lightly oiled baking sheet and let it rise.
  5. Drizzle with olive oil, sprinkle with coarse salt, and bake at 220 °C for about 20 minutes, or until golden brown.
  6. For the variation, spread the chopped onions evenly over the dough before baking. ≈ 3 min

The bill

Soft olive oil focaccia

  • 500 g of soft, type 00 wheat flour$0.66
  • 25 g of fresh baker’s yeast$0.20
  • 5 grams of fine salt$0.04
  • 10 grams of coarse salt$0.08
  • extra virgin olive oil$0.54
  • 500 g of white or red onions$0.73

Total$2.25

that's $0.38 per person

Estimated price; varies by store.

Equipment

Affiliate links

Before you start

Ingredients

  • 500 g of soft, type 00 wheat flour
  • 25 g of fresh baker’s yeast
  • 200 g of water (or 150g of water and 50g of white wine)
  • 5 grams of fine salt
  • 10 grams of coarse salt
  • extra virgin olive oil
  • 500 g of white or red onions

The screen stays on while cooking mode is open.
🎬 Have a video of this recipe? Suggest a YouTube link

Did you film this recipe, or do you know a video that shows it? Axelle watches it before adding it to the page.

Nothing is published before approval.

✏️ A mistake, an idea for this recipe? Suggest a correction

Reviews (0)

Rate this recipe Be the first to rate it!

Your rating