Multigrains Focaccia

Knead all the ingredients until you achieve a smooth and homogeneous dough, then let the dough rest for about 30 minutes.

Lightly oil the baking tray and divide 1300 g of dough for a 60x40 cm tray. Place the dough in the tray and oil the surface to prevent a skin from forming.

Gently stretch the dough to avoid damaging the gluten structure, then let it rise again for approximately 30–45 minutes.

Oil the surface and create the classic focaccia dimples. Then add water and salt, ensuring they seep into the dimples. Let it rise a second time for about 45–60 minutes.

Once risen, bake at 220°C for approximately 20–22 minutes.

Once baking is complete, brush the surface with oil and flip the focaccia over in the same tray.