Lasagna Focaccia

---

This lasagna focaccia combines two of my Italian favorites into one hearty, satisfying dish. With a crisp, chewy base and layers of rich sauce and melty cheese, it’s everything you love about lasagna—on fresh-baked bread.

---

Ingredients: Focaccia Dough

• 450g bread flour (all purpose is ok as well, but I highly recommend bread)

• 10g salt

• 4g sugar

• 8-9g active dry yeast (or instant)

• 360g lukewarm water

• 25g olive oil

• 50-100g parmesan cheese (used in the end as a topping)

Ingredients: Béchamel Sauce

• 25g butter

• 25g flour

• 300ml whole milk (warm)

• pinch of nutmeg and salt

Ingredients: Meat Ragù

• 250g ground beef (or lamb, pork, turkey..)

• 1/2 small onion

• 200g crushed tomatoes or passata

• 1tbsp tomato paste

• 2 garlic cloves

• 1.5 tsp oregano

• 1-2 bay leaves

• 1tbsp fresh thyme

• 3-4 tbsp red wine

---

Process: Dough

1.

Add flour to a large mixing bowl and use your hand or spoon to make a well in the center, like a small dip or hole. Into that well, add the yeast, sugar and 100g of the lukewarm water (it should feel warm to the touch, not hot). Gently whisk just the water, sugar and yeast together in the center without mixing in the flour yet. Cover the bowl with a towel or a plate and let it sit for 15 minutes, until the mixture looks bubbly and foamy - that means the yeast is active and ready to use.

2.

Add all the remaining ingredients and mix with a spatula or hand into a rough dough. Cover with a wet towel and rest 10-15 minutes.

3.

Once your dough has rested and feels stretchy, lightly wet your hands and gently lift one side of the dough, stretcch it upward, then fold it over toward the center - like folding one side of a letter. Do the same with the other side: lift, stretch, and fold it over the middle. The repeat this with the top and bottom edgees of the dough as well. You should end up with a neat little folded bundle. This helps build strength and structure in the dough without kneading. Cover the dough with a wet towel again and rest 20 minutes.

4.

Repeat the folding proces 2-3 times. Rest the dough covered for 20 minutes in-between each fold. To check the dough it should feel smoother, tighter and more elastic; if it still feels loose or slack (like it spreads too much or doesn’t hold shape) do another fold. When the dough looks strong and springs back slightly when you press it gently, you’re good to move on.

5.

After the final fold, cover the dough well and proof on room temperature for 1.5-2 hours (or overnight in the fridge).

Process: Béchamel Sauce

1.

Melt butter on medium heat and add flour. Whisk constantly 1-2 minutes until it bubbles and smells nutty. Don’t let it brown!

2.

Add warm milk gradually whisking constantly to prevent lumping. If lumps appear whisk rigorously for 30 seconds-1 minute to break them down. Optionally you can strain the sauce in the end as well.

3.

Simmer stirring constantly 3-5 minutes until it thickens into a creamy sauce. Season with salt and nutmeg.

Process: Meat Ragù

1.

Sauté onion and garlic on olive oil and add the meat. Cook 5-8 minutes until lightly browned.

2.

Add tomato, spice, herbs and the red wine. Simmer on low heat for 20 minutes. Completely cool down the ragu and the Béchamel before adding them to the dough.

3.

Simmer stirring constantly 3-5 minutes until it thickens into a creamy sauce. Season with salt and nutmeg.

Process: Assemble + Bake

1.

When the dough is nicely proofed (at least double in size) and bubbly remove it from the bowl and devide into 3 equal parts.

2.

Stretch each into a rectangle approximately 8x10” (20x25cm). Top the first dough sheet with meat ragù and béchamel (or ricotta optionally). Cover with the second sheet of dough and add more ragù and béchamel. Place the final dough sheet on the top and pinch the edges together. Proof for up to 1 hour.

3.

Preheat the oven to 425F (220C). Dimple then top the focaccia with more ragù and béchamel. Sprinkle with olive oil and some parmesan cheese.

4.

Bake 30-40 minutes until the bottom is golden and crispy.

Serving + Storage Tips

• Serve warm or at room temperature.

• Store tightly wrapped in the fridge for up to 3-4 days.

• Reheat in the oven at 350F (175C) covered with foil 10-15 minutes then uncover to crisp up the top for 5-10 more. (I don’t recommend microwaving.)