Italian Focaccia from Puglia

Our confident human, the beautiful Gabrielle Diana left our mouths watering when she made a focaccia recipe from one of her favorite Italian restaurants in Puglia, Masseria Moroseta, during her Instagram takeover.

She kindly shared the recipe with us so we all can put our baking skills to the test. What is better than fresh Italian focaccia bread?

Gluten sensitive? Pop a Digestive Enzyme Complex, it contains an anti-gluten enzyme to assist with proper digestion.


For the poolish

  • 150 gr. bread flour
  • 150 gr. water % of fresh yeast, according to the fermentation length (see details bellow)


For the focaccia dough

  • 300 gr. bread flour
  • 5 gr. sugar/honey/malt
  • 200 gr. water
  • 10 gr. salt
  • 35 gr. extra virgin olive oil


For finishing

  • 25 gr. extra virgin olive oil
  • 25 gr. water salt flakes



  • 3 small round trays of 22 cm of diameter or a square tray 36x36 cm
  • Mixing bowl
  • Scale
  • Stand mixer, if you don’t have one don’t worry. It might take more time and more effort, but it works anyway.



POOLISH: a maturated pre-dough made with flour, water and yeast. Then combine with other ingredients necessary in the dough. The pros to this method are the combination between alcoholic and lactic fermentation, stronger taste and perfume, more developed broad alveolation, greater digestibility and better storage. Use a strong flour, high in proteins and gluten, ideal for long time fermentation. When making poolish the proportion between flour and water is always the same, the amount of yeast to use is equivalent to two issues: fermentation time and the amount of flour used. 

1 – 2 hours: 3%

4 – 5 hour: 1.5%

7 – 8 hour: 0.5%

10 – 12 hour: 0.3%

15 – 18 hour: 0.1%



In a large bowl dissolve the yeast in water at room temperature (around 25°C) and mix the flour until you have a homogeneous mixture without lumps. Cover with plastic film and rest for the time you have chosen. When ready, pour the pre-dough into the mixer bowl and add the rest of the flour, sugar (or honey/malt) and half of the water. Work with the hook until the dough takes shape. Dissolve the salt in the remaining water, add olive oil, hydrating slowly the dough. The result is a homogeneous, elastic and cohesive dough. Around 8/10 minutes. Turn it over a clean bowl greased with oil and cover with plastic wrap and leave to rise for about two hours or until doubled. Once ready, divide in three equal parts and pour into well-oiled pans, gently spread with your fingers until it covers the entire pan. Cover with plastic film and leave again to rise in a warm place for another hour, hour and half.

Preheat your oven at 225c. Mix together the water and olive oil until you get an emulsion and with greased fingers, press the focaccia to create some holes. This will give us a very characteristic non-uniform coloring during cooking. Sprinkle the emulsion of water and oil over the entire surface, and then spread a dash of salt flakes. Bake in a hot oven at 225°C static (200°C if ventilated) for about 25 minutes, or until you have a beautiful amber color.


See the recipe from Masseria Moroseta.


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