Preparation: 10 minutes + 2 hours of proofing
Cooking time: 15-25 minutes + 2 hours of proofing


  • Mix to prepare focaccia flatbread
  • 5-7 g of Spadoni yeast in a sachet, or 10-15 g of fresh yeast.
  • extra-virgin olive oil
  • water


Pour the Focaccia Mix into a bowl (or into a mixer). Add: the yeast, 40 g of oil (4 tablespoons) and 270-300 ml of water at around 22°C, and mix until you have a soft, smooth dough with no lumps. Leave the dough to rest for 45/60 minutes, covered with a damp cotton cloth (or cling film). Divide the dough into 3 pieces weighing around 275 g, form little balls, and stretch them onto lightly greased baking trays. Cover again with a damp cloth and leave to rise for another 60/90 minutes until they have doubled in volume. For an extra touch: top as desired with olives, cherry tomatoes, rosemary, extra-virgin olive oil or coarse salt. Bake at 210/230°C for 15/25 minutes, depending on the thickness of the dough.

Focaccia Molino Spadoni