Mangia: Focaccia.

If you tuned in to our Instagram (TheBlossomTwins) stories on Tuesday you would have seen me (Lucy) chatting about some new recipes that I had wanted to try. One of those being Focaccia. We didn't grow up making Focaccia but it is something we have heard so much about from Italian cooking shows, food blogs and through social media. We have tried it in restaurants and smelt its mouthwatering aroma wafting from every cafe we walk past in Italy. It always looks so delicious and tastes rather scrumptious. So, it was about time we learnt how to make it fresh. 

We always enjoy trying new recipes. One because we adore knowing how to make things at home instead of buying it. And two, and our most favourite reason, because we always got a kick out of making things that Grandad had never made before but loved. Once when we made Cantuccini he was over the moon and so impressed with us, his face would light up. He was the same when we made Torrone, and it filled our hearts with happiness. Next on our list is Taralli as Grandad always said he wanted to have a go at making that himself. We're tagging in and will be taking on that mission one day. But back to the Focaccia. 

This recipe I found over on Pinterest. I'll include the link at the bottom of the instructions to the lovely Ali's blog!

What you need:

1 1/3 cups of warm water
2 tsp of sugar
0.25 oz of yeast (1 sachet) 
3 1/2 cups flour
1/4 cup olive oil
Sea Salt

What to do:

Place your warm water in a bowl, add your sugar and yeast and mix together until dissolved. Leave to sit for 15 minutes until nice and frothy.

Add your flour, oil and salt and knead to form a dough. 

Cover your dough with a tea towel and leave to rise for an hour. 

After an hour, knead your dough on a floured surface and roll to 1/2 inch thick. 

Pre-heat your oven to 200 degrees c. 

Cover with a greased layer of cling film and allow to rise for an extra 20 minutes. 

After 20 minutes, place your dough on to your baking sheet, drizzle with olive oil and sprinkle on your rosemary. Bake for 20 minutes until nice and golden. 

You can find the original recipe here: Rosemary Focaccia. 


This recipe was wonderful and so simple to follow for someone who has never made Focaccia before and it turned out amazing!! 

As I was making it I realized it's very similar to Grandad's pizza dough and breads we have made with Grandad over the years, so I relaxed a little and didn't worry too much about getting it wrong.

I did tweak it slightly by replacing 1 cup of all purpose flour with 1 cup of Tipo 00 flour. I just like this finer flour and tend to gravitate towards it when baking, but I'm going to have a go at making it again with just normal flour and then with all Tipo 00 flour, to see if I can shed some light as to if either makes a difference. 

I'm also excited to try it again and add some different flavours and toppings so stay tuned. 

Our family devoured it and all gave it a very happy thumbs up.

Have you ever made Focaccia? Where's the best place you've ever had Focaccia from; restaurant recommendations or specific regions of Italy?

Buon Appetito.


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