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  • Kialla, VIC
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The only focaccia recipe you'll ever need

This is everything you want in a focaccia: light and pillowy on the inside, golden and salty on the outside, with layers of flavour that come from using really good ingredients. Best served warm, torn apart by hand, and shared with Madeleine butter. Our friends who batch churn delicious butter in the Yarra Valley.

It’s the kind of bake that fills your kitchen with that irresistible just-out-of-the-oven smell and somehow disappears within minutes.

Freshly Baked: Goldi x Madeleine

Fresh from the oven

Ingredients

  • 3.5 cups flour

  • 1.5 cups lukewarm water

  • 1 sachet yeast

  • 1 tsp raw sugar

  • 1 tsp salt

  • Olive oil, Smooth or Punchy will do the trick. We also recommend our Garlic Agrumato

  • Fresh rosemary

To serve

Method

1. In a bowl, combine water, yeast and sugar. Let is rest for 30 minutes until the water becomes foamy.

2. In a separate bowl combine the flour and salt.

3. Combine wet & dry ingredients, mixing well until a sticky dough forms. Cover and let it rest for 30 minutes. Drizzle some olive oil to prevent the dough from sticking to the bowl.

4. Time to stretch and fold. Perform this twice allowing the dough to rest for 30 minutes between each fold.

5. Time to coil fold. Perform this twice allowing the dough to rest for 30 minutes between each fold.

6. Cover and refrigerate overnight.

7. The next day, remove the dough from the refrigerator and transfer it to an oiled baking dish. Preheat the oven to 200°C. Let the dough rise and fill the baking dish. This can take a few hours.

8. Drizzle generously with olive oil and dimple with fingers. We used our Garlic oil, fresh rosemary & sea salt

9. Bake for 20 to 25 minutes, or until golden brown.

Eat on it’s own with butter or serve with your fave dish (it’s so good for dipping)