FOCACCIA RECIPE USING 00 PIZZA FLOUR

Our classic Italian focaccia recipe is designed for professional bakers and chefs who value structure, flavour and performance. Using MORCOTE® 00 Pizza Flour, the dough achieves high hydration and extensibility — yielding a soft, open crumb with excellent oven spring and a golden, slightly crisp crust.

Ideal for food service menus, gourmet sandwiches, or bread baskets in restaurants and cafés, this focaccia serves as a versatile base for toppings like rosemary, olives, cherry tomatoes, or sea salt. With its light bite and artisanal texture, this recipe brings authentic Italian craftsmanship into commercial production with ease.

INGREDIENTS
For Focaccia:
MORCOTE® 00 Pizza Flour – 1000 g
Water – 700g to 750g
Olive Oil – 60g
Fresh Yeast / Dry Yeast – 25g / 10g
Salt – 10g
Sugar – 10g 

Suggested Toppings (per tray):
Olive Oil – 15g to 20g
Sea Salt Flakes – generous pinch
Fresh Rosemary – 4g to 5g
Cherry Tomatoes (halved) – 150g
Black Olives (halved) – 100g
Red Onion (sliced) – 50g to 60g

Optional Gourmet Additions: Roasted garlic, marinated artichokes, parmesan, zucchini slices, bell peppers

METHOD
In a spiral mixer, combine 00 pizza flour, yeast, sugar, and 90% of water. Mix on 1st speed for 3–4 minutes. Add salt and remaining water gradually. Mix on 2nd speed for 4–6 minutes until extensible. Add olive oil in final minute. Target the dough temperature should be between 22°C to 24°C. Rest and bulk ferment in an oiled container for 60–75 minutes. Perform a fold after 30 minutes to enhance dough structure. Grease two GN 1/1 trays. Divide dough into two ~1150g portions. Stretch to fill ¾ tray. Rest for 10–15 minutes, then stretch to full corners. Final proof for 30–40 minutes. Dimple surface with fingers before baking. Bake at 220°C to 230°C for 22–25 minutes in a deck / convection oven. Rotate after 15 minutes if needed. Bottom should be crisp, top lightly browned. Brush with extra virgin olive oil post-bake. Cool briefly. Garnish with fresh herbs or chili flakes before serving.