Focaccia Condita
Focaccia condita made with durum flour and a slow-rise biga, topped with fresh tomatoes, oregano, capers, and olive oil. Crisp, chewy Italian flatbread baked at high heat.
YIELD
3 pizzaPREP
20 minCOOK
40 minREADY
60 minFocaccia condita is a topped Italian flatbread that sits somewhere between pizza and bread. This version uses durum flour for a golden, slightly nutty crust and a biga (pre-ferment) that rises for a full 8 hours. That long, slow rise develops flavor and chew that you simply can’t get from a quick dough.
The biga gets squeezed into the flour mixture by hand, which sounds messy but gives you better control than a mixer. After kneading for a solid 13-15 minutes, the dough should feel smooth and springy. It triples in volume during that overnight rise, building the open, airy structure inside.
Fresh tomatoes get squeezed right onto the stretched dough so their juice soaks into the surface. Oregano, green onions, and capers scatter across the top with a generous drizzle of olive oil. The high oven heat crisps the bottom and edges while the center stays soft and pillowy.
Pro Tips
- If the dough springs back while stretching, let it rest for a few minutes. Fighting tight dough tears it and makes it uneven.
- Build a 1-inch rim around the edges to contain the toppings and their juices.
- Use ripe, juicy tomatoes. Mealy, out-of-season tomatoes won’t release enough moisture onto the dough.
- Brush the edges with olive oil after baking for a glossy, golden finish.
Variations
- Skip the toppings entirely and bake as plain focaccia rounds. Dimple the surface, drizzle with oil, and sprinkle with coarse salt.
- Add sliced olives and thin-sliced red onion alongside the tomatoes.
- Scatter fresh basil over the top after baking for a burst of herbal fragrance.
Ingredients
Directions
Stir yeast into warm water in a mixing bowl and let proof for 10 minutes.
Add the 3 cup water and squeeze the biga into the flour through your fingers.
Whisk in the flour and the salt, ½ cup at a time until the dough becomes too thick to whisk.
Using your hands, continue to mix until a dough is formed.
Set it on a floured surface and knead 13 to 15 minutes until smooth and elasticy.
Set dough in a large, lightly oiled bowl, cover tightly and leave to rise in a cool spot until tripled, 8 hours.
Shape dough by turning out onto a floured surface and divide into 3 pieces.
Shape each piece into a rough ball. Oil 3 14” or 15”
pizza pans and stretch each ball of dough to cover (or roll with a rolling pin).
If the dough resists, allow it to rest for a few minutes before resuming.
You will need a 1” rim on each dough base.
The dough can be left for up to an hour before being topped.
Sprinkle the oregano over the dough and drizzle on the oil, spreading it over the top.
Squeeze the tomato chunks right on top of the dough and scatter the rest on top.
Add green onions and capers. Finish by sprinkling salt over. Preheat oven to 450F. Bake pizze until the crusts are golden, 20 to 25 minutes. Brush edges with oil and serve hot. VARIATION: Shape dough into 3 rounds and place on oiled baking sheets sprinkled with cornmeal. Cover and let rise for 2 hours. Bake at 450F until hollwo when tapped. Makes 3 loaves.
Comments