La Focaccia in Modo Terrone: A southern Italian sourdough story

By Michael Ranaudo

From the golden hills of Campania to the ovens of Belgium, this focaccia recipe is a tribute to tradition, family, and the joy of baking with sourdough.

Focaccia Dough

A Canadian Baker in Belgium

My name is Michael Ranaudo, a student from Canada currently completing a six-month internship at Puratos’ Sourdough Institute in St. Vith, Belgium. Here, I’ve had the privilege of learning from some of the most skilled bakers in Europe—deepening my passion for sourdough and exploring the science behind fermentation.

This summer, I’ll be heading to Southern Italy to visit my family. But before I go, I wanted to share a recipe that brings together my roots, my training, and my love for bold, rustic baking: La Focaccia in modo terrone—a focaccia made the Southern Italian way.

Inspired by Campania’s Golden Fields

As you drive toward my uncle’s farm in Campania, the hills are painted gold with ripening durum wheat. From this wheat comes semolina rimacinata—a twice-milled flour that’s perfect for pasta and bread. It’s the soul of this focaccia, and the same flour used to make the legendary Pane di Altamura.

With summer in full swing here in Belgium, and tomatoes bursting with flavor, I couldn’t resist recreating a focaccia that captures the essence of Southern Italy.

Ingredients for a 45 x 30 cm Pan

• 1000g semolina rimacinata

• 750g water

• 200g active, mature sourdough starter

• 100g extra-virgin olive oil (plus 65g more for topping and greasing)

• 20g salt (plus 10–20g for topping, to taste)

• Ripe cherry tomatoes

• Mozzarella di bufala (or any soft cheese)

• Oregano

• 50g olives

🧑‍🍳 Tip: Use the best olive oil you can find—it’s a key flavor in this recipe.

Step-by-Step: How to Make Southern Italian Focaccia

1. Mix the Dough

In a large bowl, combine the flour, starter, salt, and 650g of water. Mix until smooth, then gradually add the remaining 100g of water. Once incorporated, slowly drizzle in the olive oil—about 25g at a time—until the dough absorbs it without breaking.

Aim for a final dough temperature of 26°C.

2. Bulk Fermentation

Let the dough rest in a warm place. Perform three gentle folds during the first two hours to build light structure while keeping the dough extensible.

Then, refrigerate the dough overnight for 14–18 hours to complete the bulk fermentation.

3. Prepare the Pan

Generously grease your baking pan with olive oil—don’t be shy! The oil should fry the bottom of the focaccia, not just prevent sticking. If you think you’ve added enough, add another 50g.

4. Shape and Proof

Gently stretch the dough into the pan. Don’t force it—it will relax into shape. Let it proof at 23–24°C for about 2.5 hours, until bubbles form on the surface.

5. Dimple and Top

Drizzle olive oil over the dough. Use your fingertips to dimple the surface, pushing air into the undimpled areas to create an even rise.

Now, tear and squish the cherry tomatoes directly onto the dough—no slicing! Add olives, oregano, and a sprinkle of salt.

6. Bake

Bake at 250°C (no steam) for 40 minutes. After 30 minutes, you can pull it out briefly to tear mozzarella di bufala over the top, then return it to the oven to melt.

For a true Terrone-style focaccia, bake until bruciata—with blackened bubbles and caramelized tomatoes.

How to Serve

Cut into squares and serve warm with a glass of Barolo or Amarone. The next day, slice it in half and fill with salami, cheese, and roasted red peppers for an unforgettable panino.

Michael Ranaudo