A Focaccia bread thick and fluffy ready in less than two hours? It is possible, and it is soo tasty! Focaccia Locatelli is a no-knead recipe, very soft Italian flatbread, and super easy to make. The classic version does not provide for any toppings, but I strongly suggest you garnish your focaccia with your favorite ingredients. Here I choose stuffed green olives, cherry tomatoes, and gorgonzola crumbles, but the only limit is your fantasy!
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DOUGH
- 2 cups (250 g) artisan bread flour
- 2 cups (250 g) all propose flour
- 1.25 cups (300 ml) water
- 0.75(5 g) active dry yeast
- 2 tbsp extra virgin olive oil
- 2 tsp table salt
SEASONING
- 4.5 tbsp extra virgin olive oil
- 4.5 tbsp warm water
- 1.5 tbsp table salt
TOPPINGS (just an example)
- 8 green olives
- 8 cherry tomatoes
- 2 tbsp gorgonzola crumbles
GIORGIO LOCATELLI FOCACCIA BREAD
The Focaccia Locatelli is a contemporary Italian recipe, but it is already a classic in Italy thanks to its simplicity and tastyness. Its inventor, Giorgio Locatelli is the executive chef of the Michelin-starred Locanda Locatelli in London. Giorgio describe this foolproof flatbread in his book “Made in Italy”, a must-to-read cookbook if you like the authentic Italian cuisine!
Here I wrote the original recipe with two exceptions: I increased the water from 1 cup to 11/4 cup, and garnished the focaccia with my favorites toppings.
WITCH FLOURS?
Sift 2 cups of artisan flour (5 g protein per 1/4 cup) and 2 cups of 00 flour (3 g protein per 1/4 cup). These flour may be replaced with 4 cups of bread flour (4 g protein per 1/4 cup). Finally, combine the flours stirring well.
THE DOUGH
The Locatelli Focaccia bread requires a no-knead dough, so remember to work the mixture as less as possible!
Pour the room temperature water into a glass, or ceramic bowl. Add the yeast and melt it with your hands. Now, add the flours and 2 tbsp of olive oil a little at time, stirring with a wooden spoon or a silicone spatula. Keep stirring until consistent, then cover the bowl with a kitchen towel. This step must be completed in less than 3 minutes. Let the dough rest 10 mins.
INTO THE PAN
Pour a drop of olive oil into an ovenproof 10 inches pan, or a similar size baking tray.
Brush the oil and grease evenly the pan, then place the dough inside, cover with the kitchen towel and let it rest 10 mins more.
After that, lay the Focaccia bread very gently, cover with the towel and rest 20 minutes more.
Now, melt 1.5 tbsp of table salt into 4.5 tbsp of warm water, then add 4.5 tbsp of olive oil and mix with a fork until consistent. Finally, pour the seasoning on the focaccia. If you prefer a less salty flatbread, it is possible to halve the amount of salt. Don’t be afraid by the quantity of seasoning; it is necessary to obtain a fluffy focaccia!
Cover the focaccia the last time and let it rest 20 minutes.
INTO THE OVEN
Pre-heat the oven to 390° F.
Garnish the focaccia bread with all the toppings except cheese. Bake 30 to 35 mins depending on your oven. Eventually, when the seasoning is almost entirely absorbed, add the cheese and broil a couple of minutes. Let the Locatelli flatbread rest a few minutes before serving.
TAKE A LOOK AT THIS
ROSEMARY FLATBREAD with olive oil (Italian focaccia)
PRINTABLE VERSION
- DOUGH
- 2 cups (250 g) artisan bread flour
- 2 cups (250 g) all propose flour
- 1.25 cups (300 ml) water
- 0.75 (5 g) active dry yeast
- 2 tbsp extra virgin olive oil
- 2 tsp table salt
- SEASONING
- 4.5 tbsp extra virgin olive oil
- 4.5 tbsp warm water
- 1.5 tbsp table salt
- TOPPINGS (just an example)
- 8 green olives
- 8 cherry tomatoes
- 2 tbsp gorgonzola crumbles
- GIORGIO LOCATELLI FOCACCIA
The Focaccia Locatelli is a contemporary Italian recipe, but it is already a classic in Italy thanks to its simplicity and tastyness. Its inventor, Giorgio Locatelli is the executive chef of the Michelin-starred Locanda Locatelli in London. Giorgio describe this foolproof flatbread in his book "Made in Italy", a must-to-read cookbook if you like the authentic Italian cuisine!
Here I wrote the original recipe with two exceptions: I increased the water from 1 cup to 11/4 cup, and garnished the focaccia with my favorites toppings. - WITCH FLOURS?
Sift 2 cups of artisan flour (5 g protein per ¼ cup) and 2 cups of 00 flour (3 g protein per ¼ cup). These flour may be replaced with 4 cups of bread flour (4 g protein per ¼ cup). Finally, combine the flours stirring well. - THE DOUGH
The Locatelli Focaccia bread requires a no-knead dough, so remember to work the mixture as less as possible!
Pour the room temperature water into a glass, or ceramic bowl. Add the yeast and melt it with your hands. Now, add the flours and 2 tbsp of olive oil a little at time, stirring with a wooden spoon or a silicone spatula. Keep stirring until consistent, then cover the bowl with a kitchen towel. This step must be completed in less than 3 minutes. Let the dough rest 10 mins. - INTO THE PAN
Pour a drop of olive oil into an ovenproof 10 inches pan, or a similar size baking tray.
Brush the oil and grease evenly the pan, then place the dough inside, cover with the kitchen towel and let it rest 10 mins more.
After that, lay the Focaccia bread very gently, cover with the towel and rest 20 minutes more.
Now, melt 1.5 tbsp of table salt into 4.5 tbsp of warm water, then add 4.5 tbsp of olive oil and mix with a fork until consistent. Finally, pour the seasoning on the focaccia. If you prefer a less salty flatbread, it is possible to halve the amount of salt. Don’t be afraid by the quantity of seasoning; it is necessary to obtain a fluffy focaccia!
Cover the focaccia the last time and let it rest 20 minutes. - INTO THE OVEN
Pre-heat the oven to 390° F.
Garnish the focaccia bread with all the toppings except cheese. Bake 30 to 35 mins depending on your oven. Eventually, when the seasoning is almost entirely absorbed, add the cheese and broil a couple of minutes. Let the Locatelli flatbread rest a few minutes before serving.
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