The Secrets to Perfect Focaccia and Our Signature Recipe

Focaccia is much more than a simple bread; it is a symbol of Italian cuisine that captures the scents of our land. At Palazzo di Varignana, our agricultural philosophy is based on the recovery of ancient crops and the valorization of the territory through the values of Tradition, Territory, Excellence, and Health.

To achieve a focaccia that is soft on the inside, crispy on the outside, and full of air pockets, it is essential to understand the secrets of master baking.

The 4 Secrets to Exceptional Focaccia

1. High Hydration: The secret to a light and airy texture is a high-hydration dough (approximately 88%). A generous amount of water prevents the focaccia from becoming too dense or cake-like.
2. Long, Cold Fermentation: Patience is the most important ingredient. Allowing the dough to rest in the refrigerator for 18 to 48 hours enables enzymes to break down starches into simple sugars, improving flavor, browning, and digestibility.
3. The “Dimpling” Technique: Creating deep crevices on the surface with your fingertips allows the oil and brine to penetrate the dough, keeping it moist during baking.
4. Premium Extra Virgin Olive Oil: A focaccia is only as excellent as the oil used to dress it. We exclusively use our Brisighella DOP Extra Virgin Olive Oil, an excellence that has received the Municipal Designation of Origin from the City of Bologna.

Having discovered these technical insights, it is time to get your hands in the dough with the preparation we serve to our guests.

The Palazzo di Varignana Recipe

This is the recipe we use at Palazzo di Varignana, where the quality of raw materials meets the green gold of our hills.

Ingredients:

• 512g flour (all-purpose or bread flour)
• 10-15g sea salt
• 8g instant yeast
• 455g lukewarm water
• Palazzo di Varignana Brisighella DOP Extra Virgin Olive Oil
• Flaky salt and fresh rosemary

Instructions:

1. The Dough: In a bowl, whisk together flour, salt, and yeast, then add water and mix until a sticky dough forms.
2. Gluten Development: Perform “stretch and folds” by pulling the edges of the dough toward the center about 8-10 times until the dough appears smooth and cohesive.
3. Cold Proof: Grease the surface with Brisighella DOP oil, cover, and refrigerate for at least 12-18 hours.
4. Second Rise: Transfer the dough to a well-oiled pan and let it rest at room temperature for 2-4 hours until doubled and bubbly.
5. Dressing and Baking: Drizzle with more Brisighella DOP extra virgin olive oil, add rosemary, and create dimples with your fingers. Bake at 220°C (425°F) for about 25 minutes until the bottom is golden and crisp.

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