Review Your Order

Shopping Cart

  • 0 Total
  • $0.00

New in Cooking

Staub White and more

Focaccia Ligure

Serves: Serves 10


  • 17½ oz (500g) water, warm (105°F to 115°F)
  • 1 oz (30g) quick raise yeast
  • 1 tablespoon (15g) barley malt or sugar
  • 2 pounds (900g) Caputo 00 Pizza Flour
  • ⅓ cup (100g) boiled mashed potatoes
  • 1 tablespoon (25g) salt
  • 3½ oz (100g) Extra Virgin Olive Oil Riviera Ligure DOP Academia Barilla

For the preparation of the solution:
  • ½ cup water
  • 1 tablespoon salt
  • ⅓ cup (for 21 oz. of dough) Extra Virgin Olive Oil Riviera Ligure DOP Academia Barilla
  • 4 teaspoons Sapori Italiani Academia Barilla, to taste


    Place pizza stone the oven and preheat oven to 475°F. The stone needs to heat in the oven for ½ hour to 1 hour before baking focaccia.

    Place the warm water in large bowl. Sprinkle in dry yeast and barley malt or sugar; stir with fork. Let stand until yeast dissolves, about 10 minutes.

    Add flour, mashed potatoes and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on a floured surface until smooth and elastic, adding more flour by tablespoon increments if dough is too sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 hour. Punch down dough; divide the dough into pieces of about 21 oz. each, then shape each piece into round or cylindrical shapes about ½ inch thick. Using your fingers put divots in the dough and brush the dough with the water, salt and olive oil mixture (the 'solution'). Sprinkle dough with Sapori seasoning. Using a pizza peel, slide the dough onto the pre-heated pizza stone. Cook for about 18-20 minutes and serve.

Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen

These Are Perfect For This Recipe

Epicurean® Pizza Peels, 21" x 14"

Stars: 4.3

New Safely slide homemade pizzas in and out of the oven with ease. Beveled edge easily slides under crust and lifts it from the surface. Handle keeps your hands protected from the heat. Slice your pizza right on the peel. Includes a convenient hole for... More About Epicurean Pizza Peels »

King Arthur Flour® Gluten-Free Multi-Purpose Baking Flour

Stars: 0.0

Made at a dedicated gluten-free manufacturing facility, this wheat-, soy-, and nut-free flour is free from the eight most common food allergens, and kosher too. Save time by using our multi-purpose flour in your favorite gluten-free recipes. No need to... More About King Arthur Flour Gluten-Free Multi-Purpose Baking Flour »

Sur La Table® Cordierite Pizza Stone, 22½" x 13½"

Stars: 4.0

Exclusive Enjoy pizza that tastes like it just came out of a brick oven from the convenience of your kitchen or grill. Baking stone cooks pizza evenly without hotspots and helps uniformly brown and crisp crust. Also great for cooking and reheating bread, pastries... More About Sur La Table Cordierite Pizza Stone »

Standard Shipping Rates Apply
In Stock and Ready to Ship

Sur La Table® Stainless Steel Bowls

Stars: 4.6

Exclusive Extra-deep, durable bowls feature mirror-finish interiors and matte-finish exteriors, with flat bottoms for stability. Dishwasher safe. More About Sur La Table Stainless Steel Bowls »

Registry Management: Multiple Registries

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?