Oregano focaccia

Making a focaccia is always a pleasant task when you have some time to spare to make something lovely and fragrant for the whole family. Focaccia, with its aroma filling your house, just makes you want to dive straight in as soon as it comes out of the oven! This crunchy version sprinkled with oregano, is really fabulous!


  • water 200 millilitres
  • yeast 200 grams
  • barley flour 50 grams
  • spelt flour 400 grams
  • sea salt 13 grams
  • oil 150 grams
  • oregano
  • 746 350 grams
200 minutes Total time
20 minutes Active time
Serves 6 persons
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Prepare the dough by mixing all the flours together and, if you want a softer dough, sift them. Add 80 g of malted barley to the flour (optional), the mother yeast, and oil. Mix with water and add some salt dissolved in water. To manipulate the dough into a baking tray, oil your hands so that the dough does not stick to them when handling. Sprinkle with plenty of oregano. Let it sit in the pan for about 2/3 hours, depending on the ambient temperature. Bake at 250 °C for 10 minutes and then 20 minutes at 180 °C on the middle shelf of the oven.

The amount of water to use can vary depending on the weather – if humid use less water, if dry use more.
Oregano is a plant of a kind known as ‘Mediterranean shrub’. It is not uncommon to find it growing spontaneously on the rocky coasts of the southern regions of Italy.

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