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Extra Virgin Olive Oil Focaccia Recipe

Extra Virgin Olive Oil Focaccia Recipe is a very tasty and simple bread recipe, prepared with bread dough and topped with olive oil and salt. Olive oil focaccia is a versatile food that everyone of us like and can be enjoyed in different ways: simply as a snack, or as a real meal accompanied with meat, cheese, vegetables, or using it instead of bread. Perfect for children for breakfast or as a snack.


PREP: 20 min


COOK: 20 min


SERVES: 4 - 6


400g - all-purpose flour

6 - tablespoons extra virgin olive oil

1 - package dry active yeast

1 - teaspoon coarse sea salt

1 - teaspoon fine sea salt


In a small bowl mix the yeast with the sugar and ½ cup warm water and let it set for 15 minutes. In another large bowl pour the flour, the yeast mixture, 3 tablespoons olive oil, the fine sea salt, the remaining water and stir. Continue to add water until the dough begins to come together into a shaggy ball. Lay out the dough into a lightly floured surface and knead with the heels of your hand. Continue this process for 5 minutes or until the dough results smooth and elastic. Add a little oil into a large bowl and place the dough ball in, rolling it into the oil and then cover with a clean kitchen towel or a plastic wrap. Let the dough rise in a warm place for about 1 h 30 minutes, or until it doubled in size. Passing this leaving time lay out again the dough in a lightly floured surface and knead it for 2-3 minutes. Lightly oil a large rectangle baking hob and extend the extra virgin olive oil focaccia into all over the hob's surface. Use your fingertips to make indentations all over the dough surface and drizzle a little oil and sprinkle the coarse sea salt. Preheat the oven to 250° C. Bake for 20 minutes or until golden. After baking, cover with a wire rack for 15 minutes, before slicing and serving.

Extra Virgin Olive Oil Focaccia