Preparation: 10 minutes preparation 30 minutes proofing
Cooking time: 5 minutes


  • 500 g of Italian Ancient Grain Flour
  • 250-300 g lukewarm water at 30°C
  • 1 teaspoon of sea salt
  • 2 tbsp extra-virgin olive oil
  • 1 teaspoon of sodium bicarbonate


Put all of the ingredients into a bowl and knead into a soft, smooth, homogeneous dough. Form a smooth ball and leave it to rest for around half an hour, covered with a kitchen towel. Divide the dough (4 balls weighing 180-200 g) and form into discs. Roll them out until they are 1 cm thick, making them a round shape, the right size (18-20 cm in diameter) for the “testo” or the frying pan. Heat the “testo” or non-stick frying pan, and cook for around 5 minutes, piercing the surface of the focaccia with a fork. Finally, turn the focaccia and leave it to cook for another 5 minutes. Once cooked, cut the focaccia into slices and fill it as desired.

Umbrian Focaccia recipes