Scuola di MarcoBakery bread, made in your kitchen.

Scuola di Marco

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A high-hydration sourdough focaccia in a pan, deeply dimpled and golden, with a bubbly open crumb visible at a torn edge. Guide

Sourdough Focaccia: The Starter Dose and Overnight Timing

Sourdough focaccia is a fermentation swap, not a new recipe. The starter percentage, the overnight schedule, and how to have it ready to bake when you are.

4 min read A thick, soft focaccia barese in a round metal tin, its golden dimpled top studded with halved cherry tomatoes and black olives, glossy with olive oil and flecked with oregano. Guide

Focaccia Barese: Potato in the Dough, Soft for Days

Focaccia barese uses a boiled potato and semola in the dough for a thick, soft crumb that stays fresh. How much potato, the semola blend, and the bake.

4 min read A thin golden focaccia genovese on a parchment-lined tray, glossy with olive oil and dimpled all over, coarse salt flakes on top, one section pulled away to show a thin, tender crumb. Guide

Focaccia Genovese: The Thin, Salty, Oil-Soaked Classic

Focaccia genovese is the thin Ligurian classic: a lean dough, a salamoia brine of water and oil, and a hot fast bake. The ratio and the method, step by step.

5 min read A dimpled focaccia topped with rosemary sprigs, halved cherry tomatoes and thin onion, glossy with olive oil before baking. Guide

Focaccia Toppings: What to Add and When to Add It

The rule that keeps focaccia toppings from burning or going soggy is about water and sugar. Rosemary, tomato, onion and grape, sorted by when they go on.

4 min read A golden gluten-free focaccia in a pan, dimpled and topped with rosemary, the surface glossy with olive oil. Guide

Gluten-Free Focaccia That Stays Soft, Not Dry

Gluten-free focaccia works when you treat the dough like a batter: a psyllium binder to trap bubbles, high hydration, and a bake that stops before it dries out.

4 min read Raw proofed focaccia dough in an oiled baking pan seen from above, its surface pressed into a grid of deep wells with olive oil pooling in each dimple, just before the bake. Guide

How to Dimple Focaccia: When to Press and How Deep

The dimples in focaccia are not decoration: they catch the oil and brine that fry the crust. When to press, how deep to go, and how to read the dough.

5 min read A whole golden focaccia in a metal baking pan on a floured wooden table by a window, its surface covered in oil-filled dimples, flakes of coarse salt and sprigs of rosemary. Guide

Focaccia Recipe: The Dough and the Brine, in Weights

A focaccia recipe in baker's percentages you can scale: the base dough at 80 percent hydration, the salamoia brine that turns it golden, and the bake.

7 min read A cut piece of focaccia standing on a floured board, its cross-section showing a tall, open crumb full of large irregular holes, the golden top glossy with olive oil and coarse salt. Guide

High-Hydration Focaccia: The Wet Dough, Made Easy

How to handle a high-hydration focaccia at 80 percent: the folds, the overnight ferment and the bowl-to-pan trick that keep a wet, sticky dough manageable.

6 min read Golden rectangular flatbread on a floured wooden board, its top covered in glossy oil-filled dimples, flakes of coarse salt and sprigs of rosemary; the cut side reveals a tall, open, airy crumb Complete guide

Focaccia: The Complete Guide

Make real focaccia at home: the base dough and salamoia brine, high hydration in a pan, the dimples, genovese vs barese, and how to fix a hard or oily crumb.

16 min read