For 3 Focaccias:

  • 750g all-purpose flour
  • 450ml warm water
  • 42g fresh yeast (here exactly 1 cube)
  • 6 tbsp Olive Oil + some extra
  • 3 tsp salt
  • 1 pinch of sugar
  • dried rosemary or other herbs and spices


  • mozzarella
  • bell pepper
  • or whatever toppings you like


  1. Mix the yeast with 150ml of warm water and a pinch of sugar and let it rest for a few minutes
  2. Add the remaining water, 6 tbsp of oil, salt and flour, mix all the ingredients thoroughly and knead the dough until everything is well combined
  3. Sprinkle some more flour over the dough and let it rest until it has more or less doubled in size (depending on the temperature 45-60min)
  4. Divide and shape the dough into 3 balls and roll it out on a slightly floured surface
  5. Place the Focaccias on a baking tray or grate covered with baking paper, cover it with a towel and let it rise for another 15-20 minutes
  6. In the meantime, preheat the oven to 220°C (200°C Umluft/Air circulation) and prepare the toppings
  7. Sprinkle every Focaccia with some more olive oil and use your fingers or knuckles to make deep indentations in the dough
  8. Add some salt and rosemary or any other seasoning you like
  9. Optional: add some mozzarella, bell pepper or other ingredients for a special twist
  10. Bake the Focaccias for about 20 minutes or until they look nice and golden


> Fresh Focaccia is always best but if you have any leftovers you can easily freeze them or warm them up in the oven on the following day

> Ideas for toppings: mozzarella, bell pepper, rosemary, peach, pineapple, ham, bacon, mushrooms, salmon … 

> Everything tastes better with tzatziki, so why not give that a try? 😁