Focaccia Dough recipe


Focaccia Dough

Prep Time15 minutes
Resting time1 day
Total Time1 day 15 minutes
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


One thought on “Focaccia Dough recipe

  1. Can this recipe be made in smaller quantities for a home baker? !! Thanks

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