Focaccia with Veneto PDO Extra Virgin Olive Oil


Ingredients (4 people)

500 g bread flour

1 sachet of dry brewer's yeast (approx. 7 g)

300 ml lukewarm water

4 tablespoons of Veneto PDO extra virgin olive oil

1 teaspoon of sugar

1 teaspoon salt

Fresh rosemary (optional)

Coarse salt to taste




Preparation time

3 hours


In a bowl, dissolve the dry brewer’s yeast in warm water with the sugar. Let it rest for about 5-10 minutes, until bubbles form on the surface.

In a large bowl, now sift the flour and add the salt. Gradually pour in the activated yeast and start kneading.

Add 2 tablespoons of Veneto PDO extra virgin olive oil and continue to knead until the dough is smooth and soft. If the dough is too sticky, you can add some flour.

Cover the dough with a damp cloth and let it rise in a warm place for about 1-2 hours, or until it doubles in volume.

Preheat the oven to 200°C.

Grease a baking tray with Veneto PDO extra virgin olive oil. Transfer the dough onto the baking tray and roll it out evenly with your hands, forming an even layer.

Make holes in the surface of the dough with your fingers. These holes will help capture the oil during cooking.

Pour the remaining 2 tablespoons of extra virgin olive oil over the surface of the focaccia. Add coarse salt and fresh rosemary leaves, if desired.

Bake the focaccia in the preheated oven and cook for about 20-25 minutes or until the surface is golden brown.

Once cooked, take the focaccia out of the oven and let it cool slightly before cutting it into slices.

Accompany it with sausages or cheese, such as Asiago PDO Fresco and a glass of Valpolicella Classico DOP.

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