Level: Easy
Cook Time : 20 mins
Prep Time : 1 hr 50 mins
Yield: 8 Servings
Crispy edges. A soft, airy center. Finished with olive oil, rosemary, and a touch of honey.
There’s something special about focaccia baked in a wood-fired oven. The high heat gives the edges a beautiful golden crust while the inside stays light, tender, and full of flavor.
This simple recipe is perfect for your ilFornino® Wood Fired Pizza Oven and makes one 12 × 18-inch focaccia.
Ingredients:
- 1 pizza dough ball, about 2¼ lbs. / 1 kg
- ¼ cup extra-virgin olive oil, plus more for finishing
- 15–20 green or Kalamata olives, pitted and halved
- 2 teaspoons fresh garlic, finely minced
- 2 teaspoons fresh rosemary, chopped
- ¼ teaspoon red pepper flakes
- Flaky sea salt
- Honey, for drizzling
Make the Focaccia
- Prepare the Pan Generously coat a 12 × 18-inch baking pan with olive oil. Place your dough in the pan and gently stretch it toward the corners. Don't force it. If the dough springs back, let it rest for 15–20 minutes and then stretch it again.
- Let It Rise Cover the pan and let the dough rise until it becomes soft, puffy, and full of air, about 1½–2 hours depending on room temperature.
- Add the Toppings Drizzle the dough generously with olive oil. Using your fingertips, gently press deep dimples all over the dough. Push the olives into the dimples and sprinkle with garlic, rosemary, red pepper flakes, and a little flaky sea salt. Finish with another drizzle of olive oil.
Fire Up Your ilFornino®
For focaccia, you want steady, moderate heat rather than the intense heat used for Neapolitan pizza.
- Preheat the Oven: Preheat your ilFornino oven to about 450°F.
- Move the Fire: Move the fire and embers to the side.
- Let It Settle: Give the oven floor time to settle to an even baking temperature.
- Position the Pan: Keep the focaccia away from direct flame.
ilFornino Tip: If your oven is hotter than 450°F, let it cool slightly before baking. Focaccia needs time to cook through without burning the bottom.
Bake
- Bake: Place the pan on the cooking surface and bake for approximately 15–20 minutes.
- Rotate: Rotate the pan halfway through for even browning.
- Check for Doneness: The focaccia is ready when the top is deep golden brown, the edges are crisp, the bottom is nicely browned, and the center feels light and cooked through.
- Adjust as Needed: If the top is browning too quickly, move the pan farther from the fire.
Finish & Serve
- Brush with Oil: Remove the focaccia from the oven and immediately brush the top with extra virgin olive oil.
- Finish: Drizzle with honey and finish with flaky sea salt.
- Cool & Cut: Let it cool for a few minutes, then cut into squares or strips.
Serve It With:
- Italian cheeses and cured meats
- A bowl of soup
- Fresh salads
- Your favorite pasta
- Or simply warm, straight from the oven
The best part? Tear off a piece while it's still warm and enjoy it with a little olive oil.
Pro Tip
Build the fire. Let the oven settle. Then let the wood-fired heat do the work.
A great focaccia doesn't need complicated ingredients. All you need is good dough, quality olive oil, fresh herbs, and the unmistakable flavour of cooking over a real wood fire.
