Focaccia Dough recipe


Focaccia Dough

Prep Time15 mins
Resting time1 d
Total Time1 d 15 mins
Keyword: Americana, focaccia dough
Author: Michele D’Amelio +1 (201)-745-5745


  • 25 Kg Flour - 55Lbs (100%)
  • 15 L Water - 33Lbs (60%)
  • 125 g Yeast - res(4.5oz (0.5%)
  • 500 g Olive oil - 17oz (2%)
  • 625 g Salt - 22oz (2.50%)


  • Place water in mixer bowl and melt the yeast
  • Then add 70% of the flour at slow speed
  • After 2 min add the salt
  • After 3 min add the rest of the flour
  • Mixing for 5 min then add gradually the oil
  • Until the dough will be nice and smooth
  • Total mixing time should be 15 min
  • Place the dough on the table and divide in the desire size
  • Place the dough balls in trays and brush lightly with oil
  • Let ferment in the cooler at 40 degrees F for min 24h (going up to 72h)
  • For the focaccia take the dough ball and re-ball it
  • Place back in the dough box and let proof at room temp until is double of the size


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