This is the real focaccia: golden brown, airy, crispy on the outside, and drenched in TOPIKÁ olive oil. One that stays wonderfully fluffy and bursting with flavor... Just like Nonna would make it. Completely in Dario's style.

Ingredients

For the dough:

• 620 g wheat flour

• 335 ml water at room temperature ( keep 50 ml aside )

• 13 g salt

• 26 g brown sugar

• 200 ml TOPIKÁ Original extra virgin olive oil

• 5 g fresh yeast, previously dissolved in a little lukewarm water

For shaping & finishing:

• Extra wheat flour for kneading

• Oven dish

• Brush

• Tea towel

For the banja (oil/water mixture):

• 50 ml TOPIKÁ olive oil

• 50 ml water

Preparation method

1. Mix dough

• Place the wheat flour (620 g) in a large bowl.

• Add 285 ml of the water (keep 50 ml aside).

• Mix everything well with a wooden spoon until it forms a rough dough.

2. Add flavorings

• Add:

  • 13 g salt

  • 26 g brown sugar

  • 200 ml TOPIKÁ Original olive oil

• Mix everything well until you have a shiny, smooth mixture.

3. Activate yeast

• Dissolve 5 g fresh yeast in a little lukewarm water.

• Add this together with the remaining 50 ml of water to the dough.

• Mix well again.

4. Kneading

• Dust your work surface with a little extra flour.

• Start kneading by hand.
  Dario's favorite method? Neapolitan style: twist, fold, pick up, and twist again.

• Knead until the dough is smooth, elastic and slightly sticky.

5. Nonna's finger test

• Shape the dough into a nice ball.

• Press it gently with a floured finger.
  When the impression slowly springs back partially, the dough is ready to rise.

6. First row

• Cover with a clean tea towel.

• Let the dough rest for 15 minutes at room temperature.

7. Portion & rest again

• Weigh 650 g of dough for a standard casserole.

• Roll it back into a ball and let it rest for 30 minutes for perfect gluten formation.

8. Shaping focaccia

• Stretch the dough on a lightly floured surface into a rectangular shape.

• Turn it over, stretch again.

• Fold the top inwards, press gently.

• Turn it back over and close it like a small rectangular brick.

9. Prepare the baking dish

• Pour 100 ml of olive oil into a separate container.

• Generously grease the bottom of the baking dish with the brush.

10. Last rise in oven dish

• Place the shaped focaccia in the baking dish.

• Let it rise again at room temperature for about 45–60 minutes, until well risen.

11. Making finger holes

• Use your middle, index, and ring fingers to make indentations in the dough.

• Also make a light border along the sides.

12. Add the banya

• Mix 50 ml water + 50 ml olive oil (banja).

• Pour this mixture generously over the focaccia, ensuring it soaks into the indentations and covers the surface. The dough will absorb it well.

13. Last rest

• Let the dough rest for another hour so that it absorbs the banja well.

14. Baking

• Preheat the oven at least 30 minutes in advance to 250°C, it must be nice and hot!

• Bake the focaccia for 15 minutes.

• If it's not golden brown yet, give it another 5 minutes.

15. Cooling & serving

• Let the focaccia cool for 5 minutes.

• Cut into 6 pieces and serve immediately.