Recipe courtesy of David Rocco

Le Focacce

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  • Level: Advanced
  • Total: 1 hr 10 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 20 min
  • Yield: 4 servings
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1 recipe pizza dough per focaccia (Nonna Guilia's Pizza Dough, recipe follows) *

Extra-virgin olive, for drizzling and greasing


Radicchio Focaccia:

Radicchio, cut in 1/8 slices

Smoked scamorza cheese, sliced (mozzarella can be substituted)

Potato Focaccia:

Potatoes, thinly sliced

Onions, sliced

Fresh rosemary

Zucchini Focaccia:

Zucchinis, thinly sliced

Onions, sliced

Schiacciata alla Fiorentina:

Red wine grapes, halved

Chianti wine, for drizzling

2 tablespoons of sugar, for sprinkling

Nonna Guilia's Pizza Dough:

4 cups all-purpose flour

1 tablespoon fresh yeast, crumbled

3/4 cup white wine

2 tablespoons extra-virgin olive oil

1 teaspoon salt

2 cups lukewarm water


  1. Preheat the oven at 450 degrees F. Oil the bottom of a pizza pan and stretch out the dough until the pizza covers the whole pan. Add as little or as much of your favorite toppings before baking it until the crust is golden brown and the toppings are bubbling, golden, or cooked through (depending on your ingredients), approximately 20 minutes.
  2. *for Schiacciata alla Fiorentina, add 2 tablespoons of sugar when making Nonna Giulia's pizza dough

Nonna Guilia's Pizza Dough:

  1. To make the dough:
  2. Mound the flour on a smooth work surface, and create a well in the middle of the flour. Break up the cubes of yeast with your hands and add it to the well, along with the white wine, olive oil and a portion of salted lukewarm water. Work the flour slowly, adding the rest of the salted lukewarm water as needed until it turns into a uniform dough.
  3. Cover the dough and let rest to rise for about 20 to 30 minutes at room temperature.
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