Focaccia pomodoro e basilico

Focaccia with Tomato and Basil

4 serves
15 minutes


Focaccia with Tomato and Basil


  • 500 g Montecastello Pizza Flour
  • 350 g warm water
  • 8/10 g fresh brewer's yeast / 4/5 g dry brewer's yeast
  • 40 ml extra virgin olive oil
  • 17 g salt
  • 1 teaspoon of honey or sugar
  • Tomato puree to taste
  • Basil to taste


    Dissolve the yeast completely in warm water with a teaspoon of sugar then gradually put the liquid part inside the flour and knead (by hand or with a kneading machine) until the mixture is homogeneous. Then insert the oil, putting it a little at a time, until the dough has completely incorporated it. Finally add the salt and, once this too has not been incorporated, put the mixture in a well oiled and covered bowl to rest for about two hours in the turned off oven. After this time, oil a baking tray, turn the mixture upside down and spread it with your hands (also well oiled), creating the classic focaccia holes on the surface with your fingertips. Put the covered tray back into the turned off oven and let rise for another hour. After the time necessary for leavening, top the dough with the tomato puree, previously mixed with oil, salt and basil, and bake at 200 °C for about 15 minutes.

    Enjoy your meal!

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