Italian chef Denny Imbroisi presents his recipe for focaccia

Let’s celebrate the sunny days together and bring a touch of Italy into your home.
Denny Imbroisi, a talented young Italian Chef based in Paris, shares his homemade focaccia recipe with you.
Soft and flavorful, focaccia is Italy’s dish of sharing. It’s enjoyed throughout the day with your loved ones.

Using a Stand Mixer:
Pour the flours, water, yeast on one side, salt, and sugar on the other into the bowl of your mixer.
Mix for 5 minutes on low speed, then 10 minutes on high speed.
About 3 minutes before the end of mixing, add three-quarters of your seeds (if you want to save some for final decoration) and most of the remaining olive oil. Be careful not to overmix, as this can completely break down the seeds in the dough.

Hand Kneading:
Pour the water and yeast into a large mixing bowl. Dissolve the yeast (by hand or with a whisk) in the water to save time.
Add three-quarters of the olive oil.
Once the yeast is fully dissolved, add a pinch of sugar, then the fleur de sel.
Mix thoroughly, crushing with your fingers until there are no lumps in the liquid.
Add the two flours, then beat, crush, and knead the flours into the mixture.

Place the dough on your work surface and begin “cutting” it with your hands.
Stretch it slightly into a rectangle and incorporate the olive-oil-soaked cereal seeds.
Finish kneading.

Lift the dough, throw it forward, turn it a quarter turn, and repeat until the dough is completely detached from the surface and smooth on top.

Brush the bottom and sides of your mixing bowl with olive oil using a pastry brush.
Apply a little olive oil on top of your dough to prevent it from drying out.

Let the dough proof at room temperature for 1 to 1.5 hours in the bowl covered with a clean cloth.

Check if the dough is ready by pressing it with your finger. If it springs back slowly, it’s time to shape it.

Grease your baking dish with olive oil using a pastry brush.

Carefully place the dough into the dish, ensuring not to damage it as you remove it from the bowl using your hand or a dough scraper.

Press gently on the dough, pushing it toward the corners of the dish. Make sure the dough evenly fills the corners to create a uniform shape. Leave visible finger marks on the dough.

Fill the indentations with olive oil.

Let the dough rest for 30 minutes at room temperature.

Bake for 20 to 25 minutes at 180°C.

In Italy, when hosting, thick slices of focaccia are often cut and reheated in the oven. Then, they’re rubbed with garlic and topped with a small brunoise of fresh tomatoes.
A delicious treat to enjoy as an appetizer.

Buon appetito, Ciao ragazzi.

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