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Delicious Loaded Focaccia Recipe: Easy Homemade Bread with Bertolli EVOO

50m

Delicious Loaded Focaccia Recipe: Easy Homemade Bread with Bertolli EVOO

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theoneeighthitalian

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Delicious Loaded Focaccia Recipe: Easy Homemade Bread with Bertolli EVOO

Name: Delicious Loaded Focaccia Recipe: Easy Homemade Bread with Bertolli EVOO
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8
Cuisine: Italian
Ingredients: 420 grams Warm Water; 300 grams Bread Flour; 3 grams Dry Yeast; 1 teaspoon Honey; 7.5 grams Salt; 15 grams Olive Oil (for the dough recipe); Generous amount as needed Extra Virgin Olive Oil (for dimpling and topping); as needed bunches Rocket (Arugula) (tossed in olive oil, Parmigiano, salt and pepper); a dusting as needed Parmigiano Cheese (for rocket); as needed balls Buffalo Mozzarella; as needed slices Mortadella; as needed slices Prosciutto; to taste pinch Salt (for rocket); to taste pinch Pepper (for rocket)

Discover how to make the ultimate Loaded Focaccia, a mouth-watering bread made with Bertolli Extra Virgin Olive Oil. This recipe features a soft, airy focaccia base generously topped with fresh rocket (tossed in olive oil, Parmigiano, salt, and pepper), creamy buffalo mozzarella, savory mortadella, and delicate prosciutto. Perfect for sharing, this focaccia is an easy and delicious treat for any occasion. Follow our step-by-step guide to bake your own homemade masterpiece!

#Focaccia

#Loaded Focaccia

#Italian Bread

#Homemade Bread

#Bertolli Olive Oil

#Easy Recipe

#Mortadella

#Prosciutto

#Mozzarella

#Appetizer

#Sandwich

The ultimate loaded focaccia, ready to serve

Recipe Information

25m

Prep Time

25m

Cook Time

50m

Total Time

Servings

Medium

Italian

English

Nutrition (per serving)

400

Calories

15g

Protein

50g

Carbs

20g

Fat

Assembling the delicious layers of cold cuts and cheese

Ingredients

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Freshly baked golden focaccia, airy and soft

Instructions

0/9 completed

1
In a large bowl, combine warm water, dry yeast, honey, bread flour, salt, and 15g olive oil. Mix until a shaggy dough forms.
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5m
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In a large bowl, combine warm water, dry yeast, honey, bread flour, salt, and 15g olive oil. Mix until a shaggy dough forms.
5m
Ensure water is warm (around 40-45°C) to activate yeast without killing it.
2
Cover the bowl and let the dough rest for 30 minutes, then perform a series of stretch and folds to develop the gluten. Repeat this process 2-3 times over 1.5-2 hours.
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2h
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Cover the bowl and let the dough rest for 30 minutes, then perform a series of stretch and folds to develop the gluten. Repeat this process 2-3 times over 1.5-2 hours.
2h
For better gluten development, wet your hands slightly before performing stretch and folds to prevent sticking.

3
After the stretch and folds, cover the bowl and refrigerate the dough for at least 8 hours, or preferably overnight, for a slow fermentation.
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8h
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After the stretch and folds, cover the bowl and refrigerate the dough for at least 8 hours, or preferably overnight, for a slow fermentation.
8h
Slow fermentation in the fridge develops a richer flavor and better texture.
4
Take the dough out of the fridge and let it come to room temperature for 1-2 hours. Gently transfer it to a baking tray lined with parchment paper and generously coated with extra virgin olive oil.
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1h 30m
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Take the dough out of the fridge and let it come to room temperature for 1-2 hours. Gently transfer it to a baking tray lined with parchment paper and generously coated with extra virgin olive oil.
1h 30m
Be gentle when transferring the dough to avoid deflating it after proofing.
5
Press your fingers into the dough to create dimples. Drizzle generously with more extra virgin olive oil. Cover and let it proof for another 1-2 hours until visibly puffy.
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1h 30m
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Press your fingers into the dough to create dimples. Drizzle generously with more extra virgin olive oil. Cover and let it proof for another 1-2 hours until visibly puffy.
1h 30m
Don't be afraid to press firmly to create deep dimples, they will hold the olive oil beautifully.

6
Preheat oven to 220°C (425°F). Bake for 20-30 minutes, or until golden brown and cooked through. Let it cool slightly on a wire rack.
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30m
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Preheat oven to 220°C (425°F). Bake for 20-30 minutes, or until golden brown and cooked through. Let it cool slightly on a wire rack.
30m
The focaccia should sound hollow when tapped on the bottom.
7
While the focaccia cools, toss fresh rocket with a drizzle of olive oil, a dusting of Parmigiano, salt, and pepper.
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5m
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While the focaccia cools, toss fresh rocket with a drizzle of olive oil, a dusting of Parmigiano, salt, and pepper.
5m
Adjust seasoning of rocket to your taste.
8
Once the focaccia has cooled, slice it horizontally. Drizzle a generous amount of extra virgin olive oil on both halves. Layer with the prepared rocket, buffalo mozzarella, mortadella, and prosciutto.
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10m
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Once the focaccia has cooled, slice it horizontally. Drizzle a generous amount of extra virgin olive oil on both halves. Layer with the prepared rocket, buffalo mozzarella, mortadella, and prosciutto.
10m
Layer ingredients evenly for a balanced bite.

9
Gently press the top half onto the bottom. Slice the loaded focaccia into desired portions and serve immediately. Enjoy!
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2m
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Gently press the top half onto the bottom. Slice the loaded focaccia into desired portions and serve immediately. Enjoy!
2m
Serve immediately for the best experience.