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Focaccia integrale


  • 150g wholemeal or rye starter
  • 500g strong white flour
  • 400g water
  • 10g fine sea salt
  • sea salt flakes
  • rosemary
  • extra virgin olive oil


  1. Mix the flour, water, starter and fine sea salt roughly in a bowl. Leave to stand "autolyse" for an hour.
  2. Stretch and fold the dough. Leave for an hour. Repeat three times.
  3. Leave the dough to ferment for c8 hours.
  4. Transfer to an lipped-edged oiled tray. Liberally coat in olive oil before folding the four rounded edges into the middle of the dough to form a rectangular envelope shape. Turn the rectangle over do that the folded edges are hidden underneath and the upper surface is now reasonably flat.
  5. Leave to rest in the fridge for 2-4 hours.
  6. Preheat the oven to its hottest setting with a tray or stone in.
  7. Remove the bread dough from the fridge. With oiled fingers make the characteristic focaccia indents whilst gently spreading the dough to an appropriate length and width. Drizzle with oil and sprinkle with sea salt flakes and rosemary.
  8. Place in the oven and turn form to 200c. Remove when golden coloured and hollow sounding.