Leone’s focaccia

Ingredients for 6 people
    • 500 gr. flour by Mulino Soprano*
    • ½ teaspoon salt
    • Coarse salt or fleur de sel
    • 1 teaspoon honey
    • ½ cup of extra virgin olive oil
    • 5 gr. freeze-dried bread yeast

This focaccia is the brainchild of originàrio’s gastronome, Luca Leone Zampa, who always prepares this at home for his friends for aperitivo. Luca calls it “focaccia del Leone” as a play on his name (“leone” means “lion”), because he says the ancient grains of Mulino Soprano make for a “roaring good” focaccia.

With such a delicious focaccia, you’ll feel like you’re on vacation on the Italian Riviera, especially if you also open the olives by Carmelo Nicotra and pop the cork of the Passolento … even if it’s just for aperitivo! 


Mix 270 cl (about 11 ½ cups) of warm water with 5 gr of freeze-dried bread yeast and a teaspoon of honey. Let it rest for about half an hour, or until foam begins to form on the surface.

In a bowl, mix the flour, water, half a cup of extra virgin olive oil, and a teaspoon of fine salt. Mix well: first with a fork, then roll up your sleeves, rub your hands in some olive oil, and put your hands to work. Knead until you have a smooth dough.

Spread out the focaccia on a pan lightly brushed with oil. Sprinkle the coarse salt over the focaccia, cover the pan with Saran wrap, and let rise for three or four hours, until the focaccia has doubled in volume.

Heat the oven to 180° C (355° F). Remove the Saran wrap from the focaccia, and push your fingers into the dough to form indentations. Bake in the oven for 20 minutes, remove to drizzle some extra virgin olive oil on top, and cook another 20 minutes or until the surface has a golden colour.

Cut the focaccia into finger-length strips and serve.

* Product included in Box 03 Not Only Milk