Image of The Mill announces
Image of The Mill announces


  •   400 g type 0 flour (or Farro flour or wholewheat)
  •   2 boiled medium potatoes
  •   60 g soft butter
  •   2/3 tablespoons extra virgin olive oil
  •   25 g yeast
  •   1 pinch of sugar (tip of a teaspoon)
  •   warm water
  •   salt

Focaccia is a basic dough prepared with simple ingredients such as flour, water, yeast, and salt. It is the most classic of recipes, made even softer by the presence of potatoes in the dough. A versatile base that everyone likes and can be enjoyed without any toppings, as a substitute for bread.

Preparing it is simple and does not take much time. Wash and boil the potatoes in plenty of hot water, peel them, and while still hot, mash with a potato masher. With a mixer or by hand, work the type 0 flour, Farro, or wholewheat flour, potatoes, oil, butter and yeast adding a little warm water. This is a critical step for the success of any leavened dough: the addition of water must be smooth and it must not be boiling hot, otherwise you risk the imperfect leavening of the dough. Keep working the dough by adding the salt and a pinch of sugar, then slowly add the remaining water.

Knead the base for about 20 minutes, until it is soft and elastic but not sticky. Grease with a little oil a large bowl and transfer the dough, let rise for 3-4 hours in a warm, dry place. Once the dough has risen, transfer it to a pan lined with parchment paper, and with your hands roll out the dough until it covers the entire surface of the pan. Press dimples into the surface of the focaccia, pinching it with your fingertips. Add a sprinkling of coarse salt and finish it off with green olives and a couple sprigs of fresh rosemary. Let rise for 30 more minutes. Bake at 200° C for about 30 minutes.

Your soft Focaccia with olives and rosemary is ready to be served piping hot on the table!

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