The best focaccine ever

Do you remember what I told you here about using lard? Well after trying it in the piadine, I had to try using some for a yeast bread. So I ventured into trying making some focaccine.

And the result was amazing!

I literally lived on those for two days. I was at home alone (BF was at a conference) with a half empty fridge because I was preparing to leave for Italy, and all I ate for 2 and a half days were those focaccine. They were best the first day, but even on the third they were pretty darn good!

Now I have to go hunt for some more lard! Any suggestions on where to find some good one?

The best focaccine ever! Secret ingredient: #lard #nofilter


  • 1 lb bread flour
  • 3 oz. rendered lard
  • 1 tsp salt
  • 1 tsp activated dry yeas
  • 1 1/4 cup water
  • olives, cream cheese, herbs and other flavorings for topping (optional)


  1. In a bowl add the flour and the yeast and mix. Add the water and the salt and start kneading well. Add the lard and keep kneading until you get a smooth, soft, non-sticky dough. If needed add a bit more flour or a bit more water to achieve the right consistency.
  2. Cover the bowl and place to rest until doubled in size (4-8 hours depending on how warm your kitchen is). Remember that for yeast, the slower the rise, the better the flavor and the lighter the final product, so if it super hot, place it in the fridge overnight or cut the amount of yeast.
  3. Once the dough has risen, give it a “turn”: stretch the dough in a long rectangle and fold in thirds. Let rest for half an hour and cut the dough in 9 pieces. Form 9 balls and flatten them, pressing down the center with your hands so that there is a little depression in the center of the round.
  4. Place on a cookie sheet and let rise, while you let the oven warm up to 450F.
  5. If you like it top the focaccine with olives, cream cheese, herbs or other toppings you enjoy.
  6. Bake in the hot oven for about 20 minutes or until golden brown.
  7. Let cool down and enjoy.

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