Italian bread FOCCACIA

  • Fullsteam Oven
  • Cooking cycle: P06S/S06 Bread base
  • 60 min
  • Bread

Ingredients (serves 4)

  • Wheat flour 1 kg
  • Coarse salt 1 tbsp
  • Warm water 700 ml
  • Fresh yeast 25-30 g
  • Garlic cloves 2 pcs.
  • Red onion 1 pcs.
  • Olive oil 100 ml
  • optionally, fresh rosemary to taste


  • Line a baking tray with baking paper.
  • In a bowl, mix flour with half the amount of salt.
  • Mix warm water with yeast.
  • Pour dough starter (i.e. water and yeast) into the bowl with flour and knead briskly to form a dough.
  • Transfer the dough to the baking tray.
  • Crush garlic on a chopping board, and finely slice the red onion
  • Poke holes in the dough using fingers, place sliced onions in them and pour olive oil on top.
  • Place the whole pie in the oven on the Basic Baking / P06S cycle.

Chef's suggestion:

Sprinkle salt onto the bottom of the roasting tin, this will season the foccacia from the underneath. Add salt on the top as well for better flavour. Adding chopped rosemary to the dough will give a fuller aroma to the Italian bread and the caramelised onions will make the foccacia even more delicious. Serve immediately after baking with fresh butter. If you don't have fresh yeast, use about 12-14 g dry yeast instead

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FullSteam oven