From our cooks: Focaccia recipe



This recipe is often used by our chefs during the races in Europe. Team Sunweb’s riders will usually have this traditional Italian dish complementing a bowl of soup following a hard day in the saddle.


  • 500g whole wheat or spelt flour from Grainlabs
  • 50ml Finca Duernas Picual olive oil
  • 10g salt
  • 15g sugar
  • 10g dried yeast
  • 300ml lukewarm water
  • 2 garlic cloves
  • 1 or 2 sprigs of rosemary
  • A pinch of sea salt


  • 1 mixing bowl
  • Oven
  • Baking tray
  • Baking paper

Preparation method:

  1. Mix the flour, yeast, sugar and salt in the mixing bowl.
  2. First add the yeast in the bowl and then the salt. If the salt touches the yeast, the yeast will not work properly!
  3. Add the water to the flour mix.
  4. Start mixing with your hands.
  5. When the dough’s texture is transforming from sticky to compact, get the dough out of the mixing bowl.
  6. Dust the counter with some flour and place the dough on the counter.
  7. Knead the dough for 10 minutes with your hands.
  8. Grease the dough ball with a little bit of olive oil and put it back in the mixing bowl.
  9. Cover the mixing bowl with a towel and let it rise for 30 minutes.
  10. Pre-heat the oven at 220ºC. Also heat up the baking tray for the focaccia.
  11. Crush the garlic and chop the rosemary and then mix it with some olive oil.
  12. Take out your dough and knead for another minute.
  13. Roll your dough in a circle approx. 2cm.
  14. Lay the dough on the baking paper and make small holes in the dough with your thumb.
  15. Sprinkle some olive oil with sea salt (without the garlic) over the dough.
  16. Cover the dough again with a towel and let it rest for 30 minutes.
  17. Put the focaccia on the preheated baking tray and bake for 15-20 minutes.
  18. It’s ready to serve! The focaccia tastes best served warm!

Tip: You can also vary in flavours with the oil. Use different herbs like thyme or basil. For a deeper taste make the oil the day before. Add some cherry tomatoes (cut in half) for more of a Mediterranean style focaccia.

Nutritional Information:

1/10 of the focaccia
Energy (Kcal) 241 kcal
Carbohydrates 38 g
Proteins 7 g
Fats 7 g

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