Italian Starter

Focaccia

Name: Focaccia
Prep time: 10 min
Cook time: 20 min
Total time: 150 min
Yield: Serves 2
Cuisine: Italian
Ingredients: 500g Strong white flour; 8g fine salt; 10g yeast; 30ml olive oil plus extra for oiling; 370ml water

Focaccia with a clear Italian identity: balanced, savoury and approachable, with the main ingredient supported by herbs, acidity, fat and seasoning, contrasting textures that should feel deliberate: tender main elements, crisp edges, soft bases or fresh garnish, and practical ingredient guidance.

Jump to recipe More Italian food

10 minsPrep time

20 minsCook time

Serves 2Servings

EasyDifficulty

About this dish

Focaccia: the story on the plate

Focaccia is more than a starter: it is a route into regional Italian kitchens, market produce and a tradition of letting good ingredients do most of the work. The dish is built around olive oil, wheat, tomatoes, herbs, cheese and patient sauces, giving it a flavour that feels both practical and deeply connected to its origin. It works especially well for relaxed dinners, family meals and menus built around simple flavour, and it gives readers a clear way to understand how ingredients, technique and food history meet on the plate. it’s perfect

Historical background

Focaccia belongs to the broader story of from regional Italian kitchens. Italian cooking is rooted in regional agriculture, seasonality and the habit of making a small number of good ingredients taste generous. This version should read as a proper recipe rather than a placeholder: it explains the role of Focaccia, gives measured ingredients, and makes clear why the dish deserves a place in the cuisine.

Why it is famous

Focaccia is worth featuring because it gives readers a recognisable, cookable route into Italian food. Its appeal comes from a clear flavour identity, achievable technique and ingredients that are easy to understand from the first read.

Cultural significance

The dish works as part of a Italian menu because it shows how everyday ingredients can become distinctive through seasoning, timing and presentation. Serve it with other regional dishes to tell a fuller food story.

Nutrition

Estimated nutrition per serving

Useful for meal planning and calorie-aware recipe browsing.

450Calories

18gProtein

53gCarbs

20gFat

Estimated nutrition for Focaccia; use as editorial/testing data and refine from exact ingredient weights if needed.

Ingredients

What you need

Servings Measures

166.67 Strong white flour
2.67 fine salt
3.33 yeast
10 olive oil for oiling, olive oil plus extra for oiling
123.33 water

Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

Combine dry ingredients in a bowl. Make a well, add water and olive oil, and mix into a dough. Fold and rotate the dough for 2 minutes, then knead on an oiled surface for 10 minutes until elastic, or use a mixer with a dough hook (2 minutes slow, 7 minutes medium).
Cover the dough in a bowl and let rise for 2 hours until doubled.
Oil a 30x20cm baking tin. Stretch the dough to fit, drizzle with olive oil, and make indentations with your fingers. Cover and prove for 1½ hours. Add toppings, drizzle with olive oil, sprinkle oregano and salt, and bake at 210°C/fan 190°C/gas 6½ for 20 minutes until golden.
Drizzle with olive oil, cool on a wire rack.

Cook smarter

Tips, storage and serving advice

Shopping tips

Buy the freshest version of the main ingredient you can, avoid tired herbs or dull spices, and choose produce that smells clean and bright. For Focaccia, quality matters more than unnecessary extras.

Ingredient quality

Measure the main ingredient by weight where possible, measure liquids in ml, and list small flavour builders such as salt, pepper, citrus, herbs and oil clearly rather than hiding them in the method.

Common mistakes

Do not overcrowd the pan, under-season the base, or rush the stage where flavour develops. Taste before serving and adjust acidity, salt and richness.

Chef’s tips

Build flavour in layers: season early, cook the main ingredient gently enough to protect texture, and finish with a fresh element such as citrus, herbs, sauce or garnish.

How to know it is cooked

It is ready when the main ingredient is cooked through, the sauce or dressing tastes balanced, and the final texture matches the dish description rather than feeling dry or watery.

Plating advice

Serve in a warm bowl or clean plate with the main ingredient visible, sauce controlled and garnish used for freshness rather than clutter.

Make ahead

Prepare sauces, chopped vegetables and dry mixes ahead where sensible, but finish crisp, fried, grilled or delicate elements close to serving.

Storage and reheating

Cool leftovers quickly and refrigerate in a sealed container. Most savoury dishes keep for 2 days; delicate seafood and dressed salads are best eaten sooner. Reheat gently until piping hot, adding a splash of water, stock, milk or sauce if the dish has thickened. Crisp elements are best refreshed in an oven or air fryer.

Wine pairing

What to drink with Focaccia

Pairings are chosen around the dish’s flavour, texture, richness, acidity and cooking style — not just the country it comes from.

#1 Excellent match White

Vermentino

Why it works: Vermentino keeps the olive oil, tomato and herb flavours bright without overwhelming the simplicity of Focaccia.

Mediterranean white with citrus, pear, almond, herbs and a lightly salty finish. Great with olive oil, tomatoes, seafood and Italian starters.

GrapeVermentino, Rolle

RegionSardinia, Liguria, Tuscany, Provence

Wine flavourlemon, pear, almond, herbs, sea salt

Serve at8-10°C

Flavour bridge: citrus acidity, herbs and a clean finish echo the Mediterranean ingredients
Acidity: balanced
Body: balanced
Tannin: food-friendly
Sweetness: dry unless noted
Best for: Dinner or recipe pairing

#1 Great match White

Pinot Grigio / Pinot Gris

Why it works: Pinot Grigio Pinot Gris suits Focaccia because the dish is balanced, savoury and approachable, with the main ingredient supported by herbs, acidity, fat and seasoning; the wine keeps the finish balanced rather than heavy.

Clean, easy-drinking white with pear, apple and citrus. Good for light starters, mild fish, salads and simple vegetable dishes.

GrapePinot Grigio, Pinot Gris

RegionVeneto, Friuli, Alsace, Oregon

Wine flavourpear, apple, lemon, white peach

Serve at7-10°C

Flavour bridge: The pairing links acidity, body and aroma to the main ingredients, giving freshness for rich dishes and enough weight for hearty ones.
Acidity: Use acidity to lift richness, salt, fried texture, cream, butter or slow-cooked depth.
Body: The wine body is chosen to avoid overpowering the dish while still standing up to the main ingredient.
Tannin: Low or moderate tannin is safest unless the recipe is built around red meat, roasting or deep savoury sauces.
Sweetness: Keep the wine dry for savoury recipes; use gentle sweetness for desserts or spicy dishes.
Best for: Starter pairing for testing and editorial menus.

#2 Great match Sparkling

Prosecco

Why it works: Prosecco gives a fresher, lighter option for serving Focaccia as a starter or sharing plate.

Light, aromatic Italian sparkling wine with pear, apple blossom and gentle bubbles. Best with fresh starters, soft cheese, brunch food and light pastries.

GrapeGlera

RegionVeneto, Friuli-Venezia Giulia

Wine flavourpear, apple, white flowers, citrus

Serve at6-8°C

Flavour bridge: freshness and lift balance bread, tomato and cheese
Acidity: balanced
Body: balanced
Tannin: food-friendly
Sweetness: dry unless noted
Best for: Dinner or recipe pairing

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.

Cook next

Keep exploring the country’s food story through related starters, mains and desserts.

View cuisine