NONNA'S FOCACCIA

A Timeless Bread from Italian Kitchens

Focaccia della Nonna is a beloved traditional bread that captures the essence of Italian home cooking. Originating from Liguria, this simple yet flavorful flatbread has been passed down through generations of Italian families. In many Italian households, focaccia is a nostalgic reminder of family meals and gatherings, particularly in the countryside, where it’s baked with care and love.  

The secret to this traditional recipe lies in its simplicity-just a few key ingredients are transformed into a golden, crisp-yet-fluffy focaccia that’s perfect for any occasion. Focaccia is incredibly versatile and can be enjoyed on its own, paired with a variety of fillings, served as a snack, appetizer, or alongside meals as a substitute for regular bread.  

Interesting tips: for best results, our nonna lets the dough rise slowly to give the bread a wonderfully airy texture; and she adds an emulsion of high-quality olive oil and water right before baking to achieve its signature crisp crust.  

Focaccia is not only delicious but also a source of energy and nutrients. The use of high-quality extra virgin olive oil provides healthy fats, which are beneficial for heart health and rich in antioxidants. Adding toppings like herbs, olives, or vegetables can boost its nutritional value by adding vitamins and minerals to the dish.  

For the best panino try filling Nonna’s focaccia with our Caponata recipe!  

A little history

The origins of focaccia can be traced back to ancient times, with variations of flatbreads being made by many Mediterranean civilizations. However, focaccia as we know it today is closely linked to the region of Liguria in northwestern Italy.  

Focaccia was initially a humble bread made by farmers and laborers as a staple food. Over time, the recipe evolved, and its popularity spread across Italy. Each region developed its own version of focaccia, with local ingredients and flavors being incorporated into the recipe. In Liguria, the classic version is simple, featuring just olive oil and salt, while other areas, like Puglia, have introduced toppings such as cherry tomatoes or herbs.  

The tradition of Focaccia della Nonna symbolizes more than just a recipe-it reflects the care, simplicity, and flavors of rural Italy. Today, focaccia is enjoyed worldwide, often as an appetizer or alongside meals.

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INGREDIENTS👇🏻

• 500g | 17.6oz plain flour

• 12g | 0.4oz fresh brewer’s yeast

• 50g | 01.8oz extra virgin olive oil + extra for kneading and greasing

• 5g | 0.2oz fine sea salt

• Coarse sea salt to taste

• Fresh rosemary to taste

The recipe step by step

1. Add the fresh brewer’s yeast in warm water and stir thoroughly until blended
   

2. Sieve the plain flour little by little into the mixer
   

3. Start the mixer on low speed and add the yeast solution little by little
   

4. Then add 5g | 0.2oz of sea salt and 20g | 0.7oz of extra virgin olive oil one at a time, and mix until the dough de-touches from the mixer bowl

   
   

5. Remove the dough from the mixer onto an oiled surface and knead it briefly with flour dusted hands
   

6. Place the dough back in the bowl, cover with cling film and let it prove in the oven for about 2 hours; the oven should be off, but with its light turned on
   

7. Oil all surface of the oven tray with abundant extra virgin olive oil, then place the dough in the tray and stretch it gently to cover it fully

   
   

8. Cover with cling film and let it prove for 1 more hour in the oven; the oven should be off, but with its light turned on

   
   

9. Make an emulsion with 15ml | 0.53fl oz of water and 30g | 1.1oz of extra virgin olive oil

   
   

10. Dimple the dough copiously and brush it with the emulsion, then add the coarse sea salt and the rosemary evenly on the surface

    
    

11. Bake for 40 minutes on 200 °C | 392 °F, with the fan on

    
    

12. Let it cool down before removing the tray…then enjoy it with your favorite food! 😋