Focaccia with Felino or Finocchiona

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Preparation time
Cooking time
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10 mins - 4 hours
35-40 mins


  • Felino or Finocchiona (fennel)
  • Burrata
  • Home-made focaccia
  • Fresh tomatoes
  • Salt
  • Olive oil
Home-made focaccia
  • Flour ‘O’ 470g
  • Dry yeast 5g
  • Sugar 16g
  • Water at room temperature 230g
  • Full cream milk 115g
  • Oil 45g
  • Salt 12g
  • Rosemary



(Use of mix master preferred)

- Mix in a bowel the dry yeast and sugar

- Place the flour into the mix master bowl and add the sugar and yeast

- Turn the mix master with the ‘leaf’ head on slow

- Slowly add the milk and water until they are completely mixed

- Slowly add the oil

- Once mixed, swap the ‘leaf’ with the hook

- Add the salt and continue mixing for 15min

- Transfer the dough onto the a surface with some flour to stop it from sticking

- Fold one half of the dough onto the other half four times

- Transfer the dough into a bowl and cover with glad wrap

- Leave it to rise for 2+ hours or until it has doubled in size

- Oil the oven tray

- Place the dough in the middle of the tray and slowly spread the dough over the whole tray

(Put some oil on your fingers if the dough is sticking to your hands)

- Cover the dough with gladwrap

- Leave it to rise for another hour in the oven with the light on (but no heat)

- Use your fingers do make some smalls wholes on the dough

- Add the oil, rock salt and rosemary

- Cook in the oven at 180° for 35-40min on the lowest level

Focaccia sandwich

- Cut the focaccia into smaller pieces – 10cm x 15cm

- Slice the focaccia in half

- Cut the fresh tomatoes, burrata and Felino or Finocchiona into slices (0.5cm thick)

- Fill the focaccia with the ingredients (as per picture): salad, fresh tomatoes, burrata, a drizzle of oil, a pinch of salt, Felino (or Finocchiona)