Maison Kayser Academy

The Italian Chef, Denny Imbroisi shows you the recipe of his focaccia

Celebrate the sunny days by inviting Italy at home.


Denny Imbroisi, talented Italian Chef in Paris, shows you the recipe of his homemade focaccia.


Smooth and generous, the focaccia is a bread baked to be shared in Italy. It could be savoured all along the day with your close ones.


350g of T45 flour.

250g of T65 flour.

30g of seeds.

80g of extra virgin olive oil.

15g of fleur de sel.

10g of fresh baker’s yeast.

320g of water.

A pinch of sugar.

The utensils:

An oven tray.

A brush and some olive oil to greaseproof the tray and flavoured the focaccia.

A mixing bowl.

The timings:

Kneading by hand: between 10 and 20 minutes

Kneading with the electric stand mixer: a dozen of minutes

1st rising: 1h30

Proofing: 30 minutes

Baking: 20/25 minutes at 180°C

The recipe

Kneading with an electric stand mixer:

In the bowl of your mixer, pour flours, water, yeast on one side and salt and sugar on the other side.

Mix for 5 minutes at slow speed and 10 minutes at faster speed.

Three minutes before the end of the kneading, add three quarter of your seeds (if you want to keep some for the finale decoration) and a large amount of your oil. Be careful not to knead for too long to avoid your seeds to disappear entirely in your dough.


Kneading by hand:

Pour the water and the yeast at first in your bowl. Dilute the yeast (with a whisk or your hands) in the water to save some time.

Add the ¾ of the olive oil.

Once the yeast is totally diluted, add a pinch of sugar.

And, the fleur de sel.

Mix by crushing the yeast with your fingers until you do not feel any grains in the liquid.

Add the both flours and mix, smash and crash the flours in the blending.


Place down your dough in the table and start “cutting” it with your hands.

Spread it a little bit in a rectangle form and incorporate the seeds soaked with olive oil.

Finish the kneading.


Take your dough, put it in the air, throw it in front of you and make it a quarter of a turn. Repeat this operation until the dough is totally unsticking your table. It should be smooth on top.



Greaseproof the bottom and the edges of your bowl with a brush soaked with olive oil.

And, apply some olive oil on top of your dough to avoid crusting.


Leave your dough at room temperature for 1h/1h30 in your mixing bowl covered with a cloth.


Check that your dough is ready by pressing it with your finger. If it goes up slowly, it is ready to be shaped.


Grease your oven tray with a brush soaked with olive oil.


Put your dough down your oven tray trying not to damage it, while picking it up with your hand or your dough scraper.


Slightly press your dough guiding it toward the corners of your tray. Be careful to fill the corners with enough dough to be sure to have something levelled.

Press the dough with your fingers to form holes.


Fill the holes with olive oil.


Leave the dough to proof for 30 minutes at room temperature.


Place into the oven for 20 to 25 minutes at 180°C.


In Italy, when they invite people at home, they put slightly thick slices of focaccia in the oven.

And then, rub them with garlic and spread a fresh tomatoes’ brunoise on them.

A delight to be savoured with pre-diner drinks.


Buon appetito, Ciao ragazzi.