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Focaccia rossa


Serves 4


  • 150 g semolina flour
  • 350 g bread flour
  • 1 teaspoon dry active yeast
  • 100 ml olive oil
  • 250 ml water at room temperature
  • 1 teaspoons delicate honey
  • 1 p inch sugar
  • 1 teaspoon salt


  • 1 bottle p izza sauce
  • “Leccino” olives
  • 6-7 anchovy fillets (optional)
  • Olive oil
  • Capers
  • Fleur de sel


  1. Dissolve the yeast in 30 ml of water (taken from the total) with the pinch of sugar in a bowl.
  2. Mix the flours, add in the remaining 220 ml of water and the honey and then mix well.
  3. Add in the salt and then the oil, a little at a time.
  4. Knead the dough by pulling the sides of the dough with your fingers from the outside to the inside towards the centre, one piece at a time.
  5. Repeat the movements 4-5 times every 10 minutes.
  6. The dough will gradually become smooth and will bounce back when pressed.
  7. Transfer the dough into an oiled bowl, cover with plastic film and then with a tablecloth.
  8. Let it rest at least 4 hours (or more) at room temperature (ideally at 21-25°c).
  9. Gently deflate the dough and spread it directly on a previously oiled baking tray with your fingertips.
  10. Cover with the tablecloth and let stand 1 hour.
  11. Preheat the oven to 400 °f / 200 °c.
  12. Spread the tomato sauce evenly over the surface of the focaccia.
  13. Decorate with the olives, anchovies and capers.
  14. Add about 4-5 tablespoonsof olive oil on top, sprinkle with fleur de sel and bake for about 15-18 minutes.