Rezept: Focaccia Napoli

Recipe: Focaccia con Pomodoro e Origano

A recipe from our original Fontana cookbook. To cook and feast on.

Focaccia con Pomodoro e Origano


1kg flour 00
500/600gr water
200gr neutral vegetable oil
75gr yeast
150gr lard
30gr salt
50gr sugar
250gr tomatoes in pieces
50gr virgin olive oil
pinch of salt
pinch of oregano
3 basil leaves


Mix the flour with the yeast dissolved in water, oil, sugar and salt. Shape the dough and let it rest for 15 minutes. Divide the dough into three equal-sized balls and let them rest. Roll out the dough with a rolling pin and place it in a mould (round or square). Cover with a veil of linseed oil and let rest. Top with tomatoes, olive oil, oregano and basil and place in the oven at 400 degrees for 10 minutes. Alternatively, put the focaccia in the domestic oven at 200 degrees and check on it after 35 minutes.


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