Filini focaccia at the Radisson Blu Zurich Airport hotel

Filini focaccia - Radisson Blu Zurich Airport hotel - Executive Sous Chef Antonio Cruccas


  • 1kg flour plain
  • 7.5dl water (slightly warm)
  • 60g olive oil
  • 35g yeast
  • 6g salt
  • 40g sugar
  • Spinach
  • Ricotta
  • Cherry tomatos
  • Olives
  • Parmesan

Preparation Method:

  1. Melt the yeast in a little warm water.
  2. Mix all the ingredients together in a mixer with paddle, add the water gradually though as flour differs from country to country.
  3. Once the mixture has bound together, split into 4 1/1 gastronorm trays that have been liberally greased with olive oil.
  4. Cover with plastic and leave outside to prove.
  5. Cook in a hot oven 5 minutes at 180° and approx a further 20 minutes at 160

Filini Focaccia


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