Italian Aperitivo: Focaccia & Aperol Spritz
From Your Cooking Class
About This Recipe
Welcome! This recipe will guide you through making authentic Italian focaccia at home, along with the classic Aperol Spritz cocktail. The focaccia dough is designed to be flexible—you can bake it immediately or refrigerate it overnight for fresh bread the next morning.
Total Time: 2.5-3 hours (including rising time)
Yield: 1 focaccia (serves 4)
Focaccia Bread
Ingredients (you can scale up the ingredients for larger quantities)
- 2g active dry yeast (about 1/2 teaspoon)
- 175g warm water (approximately 100-110°F / 38-43°C)
- 250g all-purpose flour or bread flour
- 6g salt (approximately 1 teaspoon)
- 10g olive oil (for dough)
- Extra olive oil (for coating and finishing)
- Maldon salt or flaky sea salt (for topping)
Equipment Needed
Large mixing bowl
Bench scraper or spatula
Clean kitchen towel or plastic wrap
Baking sheet or foil tray (approximately 9x13 inches)
Small bowl for dusting flour
Instructions
Step 1: Bloom the Yeast
Pour 175g of warm water into your large mixing bowl. The water should feel warm to the touch but not hot (about 100-110°F).
Sprinkle 2g of yeast over the water and gently stir.
Let stand for 5-10 minutes until the mixture becomes foamy. This indicates the yeast is active and alive.
Why this matters: Yeast is a living organism that creates the air bubbles in your bread. Warm water activates it, but water that's too hot will kill it. The foam tells you the yeast is working properly.
Step 2: Mix the Dough
Add 250g flour and 6g salt to the yeast mixture.
Add 10g olive oil.
Using your hands or a bench scraper, mix until all ingredients come together into a shaggy dough. It will look rough and sticky—this is normal!
Temperature tip: Salt slows down yeast activity, which gives you better control over the fermentation process. This is why we add it with the flour rather than directly to the yeast water.
Step 3: Knead the Dough
Turn the dough out onto a lightly floured surface.
Knead by pushing the dough away from you with the heel of your hand, then folding it back over itself.
Continue kneading for 8-10 minutes until the dough becomes smooth and elastic. It should feel soft and slightly tacky but not overly sticky.
What you're doing: Kneading develops gluten, the protein structure that gives bread its texture. As you knead, you'll feel the dough transform from rough to smooth and springy.
Step 4: First Rise (Bulk Fermentation)
Lightly oil your mixing bowl with olive oil.
Place the dough in the bowl and turn it to coat all sides with oil.
Cover with a clean kitchen towel or plastic wrap.
Let rest for 10 minutes.
Step 5: Stretch and Fold (Repeat 3 Times)
After 10 minutes, perform your first "stretch and fold": Grab one edge of the dough, stretch it up, and fold it over onto itself. Rotate the bowl 90 degrees and repeat. Do this 4 times (once on each side).
Cover and let rest for 20 minutes.
Repeat the stretch and fold process two more times, resting for 20 minutes between each set.
You can prolong the last resting time up to 1h.
Why stretch and fold? This technique builds strength in the dough without overworking it, creating those beautiful air pockets that make focaccia light and airy.
Step 6: Shape the Focaccia
Generously oil your baking sheet or foil tray.
Transfer the dough to the oiled pan.
Using your fingertips, gently press and stretch the dough toward the edges of the pan.
Don't worry if it doesn't reach the corners—it will expand during proofing.
If the dough resists stretching, let it rest for 5-10 minutes, then try again.
Once stretched, dimple the entire surface with your fingertips, pressing down firmly to create deep indentations.
Step 7: Add Toppings
Drizzle 1-2 tablespoons of olive oil over the surface, making sure it pools in the dimples.
Add your chosen toppings (see options below).
Sprinkle generously with Maldon salt or flaky sea salt.
Topping Ideas:
Cherry tomatoes (halved)
Sliced red onion
Fresh rosemary or oregano
Pitted olives (black or green)
Sun-dried tomatoes
Thinly sliced garlic
Step 8: Final Proof
Cover the pan loosely with plastic wrap or a kitchen towel.
Let rise in a warm place for 30-45 minutes until doubled in size and very puffy.
Meanwhile, preheat your oven to 400°F (200°C).
Step 9: Bake
Bake at 400°F (200°C) for 16-20 minutes until the focaccia is golden brown on top and sounds hollow when tapped on the bottom.
If the top is browning too quickly, tent with aluminum foil.
Remove from oven and drizzle with additional olive oil if desired.
Step 10: Serve
Let cool for 5-10 minutes in the pan.
Slice and serve warm or at room temperature.
Focaccia is best enjoyed the day it's baked but can be stored in an airtight container for up to 2 days.
Aperol Spritz
The classic Italian aperitif cocktail—refreshing, slightly bitter, and perfectly bubbly.
Ingredients (Per Drink)
90ml (3 oz) Prosecco, chilled
60ml (2 oz) Aperol, chilled
30ml (1 oz) sparkling water (club soda)
Ice cubes
1 orange slice (for garnish)
Equipment
Large wine glass
Jigger or measuring tool
Instructions
Fill a large wine glass with ice cubes.
Pour 60ml (2 oz) Aperol over the ice.
Add 90ml (3 oz) Prosecco.
Top with 30ml (1 oz) sparkling water.
Give a gentle stir to combine.
Garnish with an orange slice.
Serve immediately.
The 3-2-1 Rule: The classic Aperol Spritz follows a simple ratio—3 parts Prosecco, 2 parts Aperol, 1 part sparkling water. This creates a perfectly balanced drink that's not too sweet or too bitter.
Customization: Prefer it lighter? Add more sparkling water. Want more sweetness? Increase the Prosecco slightly.
Italian Charcuterie Board
Pair your focaccia and Aperol Spritz with a traditional Italian antipasti spread.
Suggested Components
Cured Meats:
Prosciutto di Parma (thinly sliced)
Salami (genoa, soppressata, or finocchiona)
Mortadella
Cheeses:
Parmigiano Reggiano (broken into chunks)
Brie or Robiola (soft cheese)
Pecorino Romano or aged Asiago
Accompaniments:
Mixed olives (green and black)
Marinated artichoke hearts
Sun-dried tomatoes
Roasted red peppers
Tarallini (Italian crackers) or breadsticks
Fresh grapes or figs
Assembly Tips
Start with the largest items (cheese blocks) placed at different points on the board.
Fold or roll the cured meats for visual interest.
Fill gaps with olives, vegetables, and crackers.
Add fresh herbs (rosemary or basil) for color.
Serve at room temperature for best flavor.
Troubleshooting Tips
Dough is too sticky:
Add flour 1 tablespoon at a time while kneading. Focaccia dough should be slightly sticky but manageable.
Dough is too dry:
Add water 1 tablespoon at a time. Different flours absorb water differently.
Yeast didn't foam:
Your yeast may be old or the water was too hot/cold. Discard and start again with fresh yeast and properly warmed water.
Dough didn't rise:
Your kitchen may be too cold. Try placing the covered bowl in a turned-off oven with the light on, or near a warm (not hot) stove.
Focaccia is dense, not airy:
Make sure you're doing the stretch and fold technique properly—this builds structure.
Don't skip the resting periods between folds.
Be generous with the dimpling—this creates pockets for air and oil.
Bottom is soggy:
Your oven may not be hot enough. Use an oven thermometer to verify temperature.
Try baking on a lower rack for better bottom heat.
Storage and Reheating
Storing Focaccia:
Room temperature: Store in an airtight container or wrapped in plastic for up to 2 days.
Freezer: Wrap tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months.
Reheating:
Oven method: Wrap in foil and warm at 350°F (175°C) for 10-15 minutes.
From frozen: Thaw at room temperature, then reheat as above.
For crispy crust: Remove foil for the last 2-3 minutes of reheating.
Notes from Your Instructor
Don't be afraid to use plenty of olive oil—it's what gives focaccia its characteristic flavor and golden crust.
The dimpling step is crucial! Those finger indents create pockets for the oil and help the bread bake evenly.
Focaccia dough is forgiving. If something doesn't go perfectly, it will likely still taste delicious.
Experiment with seasonal toppings based on what you love or what's available at your market.
The overnight refrigeration method really does produce superior flavor—try it when you have time!
Thank you for joining our Italian Aperitivo class! We hope you enjoy recreating these recipes at home and sharing them with friends and family.
Buon appetito!
