Max’s Focaccia

  • 6g // 12g yeast
  • 5g // 10g sugar
  • 4.25oz // 8.5oz warm water
  • 25g // 50g olive oil
  • 200g // 400g flour
  • 2.5g // 5g salt


  1. Dissolve 12 grams of yeast and 10 grams of sugar in 8.5 oz of warm water.
  2. Stir in 50 grams of olive oil.
  3. Put it all, with flour (400g) and salt (5g) into mixing bowl and mix.
  4. Place dough in bowl (coated in oil) and wait at least 20 minutes until doubled in size.
  5. Punch down and wait for it to double again, about 30 minutes.
  6. Spread out on baking sheets, add oil and wait an hour.
  7. Add indentations with fingers, then put garlic or whatever you want, salt and more oil.
  8. Bake at 375˚ for 25 minutes.

If you’re adding tomato, cheese, or other wet toppings that can make the dough moist, bake the focaccia for twenty minutes before adding those toppings.

Adapted from a nice old lady in the north of Italy