Olive Focaccia
Dom’s go-to Castelvetrano Olive Focaccia, made with Caputo “00” Pizzeria Flour and Olitalia EVOO. This simple, authentic Italian recipe includes pro tips for bakery-style texture and bold, savory flavor.
- Yield: 1 (8x11in) Focaccia
- Prep Time: 30 hr
- Cook Time: 20 min
Ingredients
Instructions
- In a medium-sized bowl, combine the warm water, honey, and yeast. Whisk together until well mixed.
- In the bowl of a stand mixer fitted with the dough hook attachment, add the Caputo “00” Pizzeria Flour and mix for about 10 seconds. Note: You can also mix the dough by hand in a large bowl!
- Pour in the honey, water, and yeast mixture and mix for 2–3 minutes, until a shaggy dough begins to form.
- Add the salt and continue mixing for another 2–3 minutes.
- Finally, add the Olitalia Extra Virgin Olive Oil and mix for 4–5 minutes, or until the oil is fully absorbed and the dough is formed.
- Remove the dough from the mixer (or keep it in the bowl if mixing by hand), lightly coat it with olive oil, and cover with a damp towel.
- Let the dough rest at room temperature for 30 minutes, performing a stretch and fold every 10 minutes.
- Shape the dough into a ball, place it back in the bowl, cover with plastic wrap, and refrigerate for 12–24 hours.
- The next day, remove the dough from the fridge and allow it to come to room temperature (about 3–4 hours).
- Grease a half sheet pan with Olitalia Extra Virgin Olive Oil. Place the dough on the pan and gently stretch it until it reaches all four corners.
- Cover the pan with plastic wrap and let the dough rise in a warm spot until it doubles in size (about 30 minutes – 1 hour).
- Remove the plastic wrap and lightly drizzle the dough with Olitalia Extra Virgin Olive Oil. Top with Castelvetrano Olives and gently press them into the dough using two fingers.
- Bake in a 500°F oven for 12–15 minutes, or until golden brown.
- Serve and enjoy!
Products Used In The Recipe
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About the Chef
Meet Chef Domenico "Mimmo" Tolomeo
Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.