The cheesy garlic focaccia from Salt Meats Cheese is perfect for at-home dining. The simplicity means there’s nowhere to hide mistakes, so quality ingredients and excellent technique are a must. Follow along as director Stefano De Blasi talks through the process behind the popular takeaway option.

  • 300g 00 flour
  • 180ml water
  • 9g salt
  • 7g yeast or yeast sachet
  • 1/2 tablespoon sugar
  • Fresh crushed garlic
  • Extra virgin olive oil
  • Mixed herbs
  • Pinch of salt
  • 60g cheese
  1. Mix the ingredients for the dough together gently.
  2. Allow the dough to rest for about 24 hours, up to 48 hours if possible — the longer it has to rest, the fluffier it will be.
  3. Stretch the dough into a round, pizza-like shape, about an inch thick.
  4. Add the toppings.
  5. Put the focaccia in the oven. For a crispy texture, dust the bottom of the dough with semolina before putting it in the oven.

Leave a comment

Your email address will not be published. Required fields are marked *