Focaccia à la io

Recipe by Damaris Beems
0.0 from 0 votes
Course: SidesCuisine: Italian
1 bread




Resting time


Baking time


Total time





Wine in the dough. Yes, it plays an important role in the fermentation process and it adds a more intense taste to the bread and airy texture. The sage of course is important. Crispy and a sensational addition to the taste.


  • Biga
  • 7 gram dry yeast

  • 1,25 dl warm water

  • 150 gram flour

  • Deeg
  • 90 ml dry white wine

  • 90 ml olive oil

  • 20 fresh sage leaves

  • 3 gram dry yeast

  • 350 gram flour

  • 2 tea spoons sea salt

  • Garnish
  • 2 table spoons awesome olive oil

  • 1-2 tea spoons sea salt

  • 4 fresh sage leaves


  • For the Biga: pour the warm water in a large bowl, add the yeast, stir it and leave it to rest for 10 minutes until creamy. Add the flour and turn it into a velvet mix. Cover with foil and leave it to rest for half an hour.
  • For the dough: mix the wine, the olive oil, the sage and the yeast to the biga. Mix in the flour and the salt. Not all at the same time, but in portions. The dough should be nice soft and a big sticky. Soft but not wet. Add a bit of flour if needed.
  • Smear some oil in a bowl on the inside and do the same on the outside of the dough. Now it can rise in an unhindered way.
  • Roll out the dough into a layer of approximately 0,5 centimeter thick. Place it on a baking platter and let it rest and rise for an hour.
  • Preheat the oven at 200 degrees, long before the bread will go in, in order for it to be really hot everywhere.
  • Make little wholes in the bread, sprinkle with olive oil and the fresh sage and salt.
    Place the bread in the oven. Sprinkle water over it three times in the first 10 minutes. Bake it in half an hour nicely brown and done.

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