Many years ago, my husband and I, went in a very nice restaurant, where we ate divinely. But the most beautyful memory of that night is about the hospitality: when we arrived, the owner’s wife came to us with a bright smile and served us some grissini, a warm focaccia and a glass of white wine, in front of a fireplace. We stay there for about 10 minutes, talking with other guests. It was a great start, followed by an unforgettable dinner. That way of reciving, touched my heart. From that day, when I have guests for dinner, I try always to create that magic moment to recive with care, people who are joining me for dinner.   These focaccias are really perfect for a simply wellcome start: you can cook them before and keep warm till the right moment to serve with a glass of wine.


  • Wheat flour type “2” 17,6 oz
  • Water 9,5 oz
  • Extra virgin olive oil 1,4 oz
  • Dry starter 0,6 oz
  • Salt 0,4 oz
  • Extra virgin olive oil q.s.
  • Pumpkin seeds and salt q.s.


  1. Put the flour, the water, the dry starter, the salt and the extra virgin olive oil all together in the kneader, or in a bowl if you mix by hand.
  2. Work the ingredients until create an homogeneous dough.
  3. Divide dough into 8 equal parts and shape the balls.
  4. Squash the balls with the palm of your hand and cover them with a dish clean towel; let them srest for 15 minutes.
  5. Cover a baking tray with baking paper and lightly stain with oil; with your fingertips, spread the focaccias, still staining with oil the surface and place them on the tray.
  6. Cover with plastic wrap and let it rise (in winter, near a stove or in a particularly warm room) until their volume has doubled (about two hours).
  7. Preheat convection oven at 392F.
  8. Add some extra virgin olive oil on surface and cook for about ten minutes.
  9. You can also add some pumpkin seeds minced with salt, or gomasio as you like; cut in cubes and serve it warm.