For the yeast starter

  • 100 g warm water
  • 1 packet yeast (8 g)
  • 2 pinches of sugar
  • 70 g strong flour

For the Focaccia

  • 460 g strong flour
  • 350 g warm water
  • 1 tsp salt
  • 2 tbsp olive oil
  • Extra olive oil for the baking tray
  • Fresh rosemary
  • 150 g Arla light cream cheese
  • Tomato slices
  • Salt
  • Pepper


  1. In a small bowl, dissolve the yeast in the warm water.
  2. Add the sugar and flour, and mix well.
  3. Cover and let it sit for 10 minutes until it becomes frothy.
  4. In a large bowl, mix the flour and salt.
  5. Add the activated yeast mixture and warm water.
  6. Stir with a spoon until the dough absorbs the flour. The dough will be very wet.
  7. Once the mixture is homogeneous, add the olive oil and fold it into the dough with the spoon.
  8. Cover the bowl and let the dough rest for 30 minutes.
  9. Wet your fingertips and stretch and fold the dough from the four sides.
  10. Cover and let it rest for 20 minutes.
  11. Repeat the stretch and fold process three more times, allowing a 20-minute rest between each fold.
  12. By the fourth rest, the dough should have visible bubbles and be very elastic and fluffy.
  13. Generously oil a baking tray and its sides.
  14. Perform one final stretch and fold, then place the dough in the center of the tray.
  15. Gently spread a little olive oil on the surface, cover, and let it rest for 45 minutes to 1 hour until it doubles in size.
  16. Preheat the a fan assisted oven to 200°C-220°C.
  17. Drizzle the surface with a bit of olive oil, oil your fingers, and create dimples in the dough.
  18. Place dollops of cream cheese in the dimples, add tomato slices, and sprinkle with fresh rosemary.
  19. Sprinkle with salt and grind some pepper on top.
  20. Bake in the preheated oven on the middle rack for about 20 minutes, until the focaccia is puffed and golden.
  21. Remove from the oven and place on a wire rack to cool and dry, ensuring a crispy exterior and a soft interior.
  22. Cut the focaccia into large pieces and, while still warm, spread with additional cream cheese if desired.


Source: Argiro Barbarigou