Loaded Focaccia by Simon Prest

Mix the dough

In a large bowl combine both flours and the dry yeast.
Pour in all the water, then add the salt.
Using one hand, mix everything together. Keep your other hand clean so you can
hold the bowl or grab ingredients without making a mess.
Rather than kneading, repeatedly squeeze the dough through your fingers until
every bit of flour is fully hydrated and no dry patches remain.

Add the Monini Extra Virgin Olive Oil

Add half of the Monini Extra Virgin Olive Oil and continue squeezing and folding the
dough until it has been completely absorbed.
Once fully incorporated, add the remaining oil and repeat the process until the
dough becomes smooth, elastic and glossy.
Adding the oil gradually allows the dough to absorb it properly, creating a softer
crumb while maintaining strength and structure.
Cover the bowl and let the dough rest for 10 minutes.

Stretch & Fold (Strength Building)

Perform 3 sets of stretch and folds with 20 minutes of rest between each set.
How to perform a Stretch & Fold
With wet hands, gently grab one side of the dough.
Stretch it upwards without tearing it, then fold it over towards the centre.
Rotate the bowl 90 degrees and repeat.
Continue until you’ve folded all four sides.
One complete rotation equals one set.
This technique develops gluten naturally without aggressive kneading, giving the
focaccia an open, airy crumb while trapping more gas inside the dough.
Rest 20 minutes, then repeat two more times.

Book Folding Technique

After the third stretch and fold, perform 2 rounds of book folds.Lift one edge of the
dough and allow it to fold gently onto itself.
Move around the dough, repeating this motion all the way around the perimeter,
almost as if you’re closing the pages of a book.
This creates additional surface tension while preserving the air you’ve developed
during fermentation.
Repeat this process one more time.

Bulk Fermentation

Cover the bowl and let the dough rise until doubled in size.
You have two options:
Same-day fermentation
Leave the dough at room temperature for approximately 1 hour, or until doubled.
Overnight cold fermentation (recommended)
Place the dough in the refrigerator overnight until doubled.

Cold fermentation slows down the yeast activity, allowing enzymes more time to
break down the starches and proteins in the flour.
The result is a focaccia with:
* deeper flavour
* improved digestibility
* lighter texture
* crispier crust
* more complex aroma
The extra time is absolutely worth it.

Divide & Shape

Once the dough has doubled, divide it into 2 equal portions.
Perform one final gentle fold on each piece to tighten the surface and create a
smooth round dough ball.

Final Proof

Generously coat two 20 cm ovenproof round pans with Monini Extra Virgin Olive
Oil.
Place each dough ball inside the pan.
Cover and allow to proof until doubled again.
The dough should become light, airy and spread naturally across the pan.

Dimple & Bake

Drizzle a generous amount of Monini Extra Virgin Olive Oil over the surface.
Using well-oiled fingertips, gently press into the dough to create the classic focaccia
dimples to create deep pockets that will hold the olive oil.
Finish with flaky sea salt.
Bake at:
230°C fan-forced
20 minutes or
Bake until the focaccia is deeply golden with crispy edges and a beautifully
caramelised base.

Build the Loaded Focaccia

Allow the focaccia to cool for a few minutes before slicing it open.
Fill generously with:
creamy stracciatella
thin slices of mortadella
crushed roasted pistachios
Finish with one final drizzle of Monini Extra Virgin Olive Oil.
That last drizzle brings everything together, adding freshness, fruitiness and the
unmistakable flavour of a high-quality extra virgin olive oil.