How to make easy, no-knead focaccia!


This is a culinary wonder! Simply mix the ingredients and let time create your dough. No mess, no fuss. The next day, bake it and enjoy! This is one of my most popular and versatile recipes. You can use this dough to create bread and pizza too. So easy, all you need is to mix, let it rest and bake. Suits vegans and people with nut, egg and dairy allergies too.

You can watch the video for this recipe on my YouTube channel! Don’t forget to leave a comment and to subscribe, it’s free and easy!

How to make easy, no-Knead Focaccia, serves 6


4 cups of 00 or all purpose flour

tip of a teaspoon of dry yeast

1+1/2 cup of water at room temperature, plus a few tablespoons, as needed

2 teaspoons of salt flakes

1 tablespoon of extra-virgin olive oil (plus more for drizzling on top)


  1. Mix together, flour, yeast and most of the water and mix with a chopstick. Don’t add all the water at once as you may not need it all, it will depend on your flour. The texture you are looking for is a very soft dough. Add salt and oil and mix with a chopstick. Cover with plastic film and allow to rise for 10-12 hours or until more than doubled in size and very bubbly. In warmer climate this will take less. FullSizeRender.jpg
  2. Preheat your oven to 220 C, 430 F. Using olied hands, gently lift the dough (it will be sticky) out of the bowl and spread it onto an oiled oven tray (or one lined with baking paper). Drizzle with oil on top, create dimples with your fingers and season with salt flakes.
  3. Bake for 25-20 minutes or until golden.
  4. Serve as it it or with thick slices of tomatoes!  IMG_0967.JPG                                                                                                                                  SUBSCRIBE to keep enjoying my recipes for free!   DAY 2 RECIPE 2.00_05_53_11.Still003                                                    Watch this recipe on my YouTube channel   DSC_4086SILVIA’S CUCINA is available in stores and online!MADE IN ITALY is available herehere   and here

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Gluten-free Ricotta Soft Buns


Here they are, my fiends! After posting a picture of this buns on my Instagram page (@silviacollocaofficial), my inbox got flooded with messages asking for one thing and one thing only: post the recipe, Silvia! I have to say, I do love it when the image of a baking success stirs so much excitement that I cannot keep up with replying to you all. I suppose a little tease is part of the game, the more I read you trepidation, the more I am keen to improve the recipes to deliver formulas that will not fail you. And so, here it is. A recipe for gluten-free soft buns, that you can have as dinner rolls, burger buns, sandwich rolls, or simply slathered in copious amounts of butter and jam. They are truly wonderful freshly baked (although, always wait an hour before eating, they do need to cool down for the crumb to settle), but they are also quite delicious toasted the following day. I have frozen a few and the jury is still out on what they taste like (and what the texture is) once they are thawed, but I officially declare this a recipe success and I now pass it on to you.

If you are familiar with my gluten free bread (read this post here, if you aren’t), you know I use Caputo Fiore Glut GF flour, for optimal result. I have to admit I am yet to find a GF flour that delivers the same results as this one. Please note I am not commercially associated with this brand, so I can’t help you find stores that stock it, but I am confident a google search will indeed help you.

For the love of precision, I am only providing metric measurements, as I feel more confident this way.

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INGREDIENTS, makes 8 small buns

400 gr of Caputo Fiore Glut GF flour

7 gr of dry yeast

130 gr of fresh ricotta

1 tablespoon of honey

50 ml of olive oil

150 ml of water at room temperature

2 teaspoons of salt flakes

1 beaten egg to brush on top


1. Put flour and yeast in a large bowl, add water, oil, honey and ricotta and start mixing with a wooden stick.

2. When the dough is coming together, add salt and start kneading. Tip the dough onto a floured bench and continue kneading until smooth. If it seems too sticky, add 1-2 tablespoons of flour. Similarly, if too dry, add a little water. Keep in mind that this is meant to be a soft dough.

3. Once smooth, roll into a ball, place back into your bowl. Cover with plastic film and rise at room temperature for 2-3 hours or until doubled in size.

4. Using oiled hands, lift out the dough that has risen, stretch it into a rectangle, fold each side into the middle, then roll into a ball and prove for 1 hour or until risen by 2/3.

5. Dust your bench with GF flour, stretch the dough into a rectangle, fold each side into the middle, then roll into a log. Cut the log into 8 pieces and roll them into a ball. Arrange them close together onto a tray lined with baking paper. Allow to rise for 40 minutes.


6. Bring your oven to 200 C (390 F), conventional. Brush the buns with beaten eggs and bake for 25-30 minutes, or until golden brown and cooked through. Each oven is different, so your baking time may be longer or slightly shorter. Cool on a rack for 1 hour before eating, to allow the crumb to cook through.



Did you know I have launched a brand new YouTube channel? Click here and subscribe to get all my new recipes! It’s free and easy! xxx

SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

LA DOLCE VITA is available online  on Amazon  and here


Silvia’s Cucina is on Facebook Twitter and Instagram


My New YouTube channel!

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My dear friends, it is with great excitement and little trepidation that I make this announcement: I have launched a YouTube channel dedicated to home-cooking, featuring brand new, easy recipes that cater from everyone. From Vegan cakes, to easy focaccia, gluten free cookies, sturdy sausage stews and home-made pasta! This is a major undertaking as it is entirely, 100% my own effort. I have written the content, tested the recipes, styled the set (my own kitchen!), prepped the food, washed the dishes, and broken a few glasses in the process (clumsy!) Then I hired a camera team and we shot it, at my house, while the kids were at school and baby Luna was snoozing or quietly playing in the background (sometimes you can hear her cooing too). Over 2 massive days we managed to record 10 mini episodes that I plan to release over the next weeks, with two already available on my channel.

This has been an entirely different process to the shows I have previously made with SBS and ABC. Although I was indeed a creator, writer and producer of my shows, I also had a team of expert TV professionals to guide me along the way, in a effort to create something that was entertaining and in line with the broadcasting network. I have been very lucky to be able to produce two shows like MADE IN ITALY and SILVIA’S ITALIAN TABLE, but the time seems ripe now for me to try and build my own content, in a simpler and very authentic way. This is me, in my Sydney kitchen, with no fancy lighting, equipment or elaborate make up. This is as close as it gets to being in the room with me. No bells and whistles. And no commercial breaks either!

I truly hope you enjoy the experience. Please take a moment to visit my channel and subscribe (it’s free and easy) and if you like the content, please comment and share, so we can create a nice community of like minded people. The more of you take the time to support this and subscribe, the more I am able to produce more content, so I thank you sincerely for your support.

Silvia Colloca Food Channel

That’s all for now, love

Silvia xxx

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Easy Spelt and Rye Onion Focaccia


Many friends of mine seem to be under the impression that I spend my days covered in flours, hands stuck in sticky doughs ready to be shaped into extravagant breads and pizzas. Oh, how I have deceived you with my Instagram posts! The bare truth is that I make a large batch of dough once or twice a week, I let it slow prove in the fridge and only pinch some out when I need to bake starchy goods. I find this method to be very efficient. Basically, I make a mess in the kitchen only sporadically, but I can enjoy the benefits of home-baked goods daily. And so it happened that I had this left over batch of healthy dough fermenting at cold temperature, ready for me to roll, top with sweet onion and enjoy for lunch with a tomato salad and a cold beer. Heaven!

INGREDIENTS , makes 1 large Focaccia

200 gr (1-1/3 cup) of baker’s flour (strong white flour)

200 gr (1-1/3 cup)of spelt flour

100 gr (2/3 cup) of rye flour

1/2 teaspoon of yeast

340 (1-1/3 cup) ml of water

2 teaspoons of salt

(double the quantity of the above ingredients if you wish to make a double batch)

3-4 French shallots, thinly sliced

3-4 tablespoons of extra-vigin olive oil for drizzling on top

Rosemary sprigs


1. Mix flour, water and yeast together with a wooden spoon until combined. Add salt and mix well. Your mixture will look and feel quite sticky. Cover the bowl with cling wrap and let it prove for 10/14 hours at room temperature. The dough will look bubbly, wet and it will have grown in size considerably.  At this point, you can use the dough as your focaccia base or you can rest the bowl in the fridge, well covered with plastic film for up to 5 days. The flavour and structure of the dough will improve the longer you slow prove it. The dough used for the focaccia pictured here had been in the fridge for 2 days after the long fermentation at room temperature.

2. Preheat you oven to 220 C (430 F).

3. Line an oven tray lined with baking paper. Tip the dough onto the tray, spread the dough with wet hands to the deisred shape. Using a rolling pin won’t work as the dough is very wet. Be mindful when manipulating the dough not to burst the air bubbles that will have formed during the slow fermentation. Those coveted air pockets hold the secret to a light-as-a-feather crust.

4. Top the base with the sliced shallots, a drizzle of extra-virgin olive oil and salt

5.  Rest the focaccia at room temperature for 30 minutes.

6. Bake for 15 minutes then add the rosemary (adding in at the beginning will make it burn in the oven). Bake for another 10-15  minutes, or until the crust is caramel brown and the bottom is crisp. Serve warm or at room temperature.


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Silvia’s new book Made in Italy with Silvia Colloca will be on sale from November 11 2014!


Potato and Shallot Frittata


Please allow me to introduce you to one of the most classic Italian staples: the humble frittata! No Italian household can be such without the fundamental ritual of frittata making. Frittata perfectly incapsulates the genuine spirit of Italian Cucina Povera (peasant cuisine), a cost effective way of cooking that relies mainly on fresh, inexpensive, seasonal ingredients, cooked simply and with love. The other undeniable marvel of frittata is that it is delicious plain, but can be enriched with most ingredients, from goat cheese, to sweet and sour capsicum (peppers), to hot chillies or flaked smoked salmon. To make it even trendier, it is completely gluten-free and, if you follow this recipe and replace potatoes for kumara and omit the milk, it can accommodate the taste of Paleo enthusiasts as well. Did I mention it’s ever-so- easy to make?

INGREDIENTS, serves 4-6

2 medium potatoes, peeled and sliced to 1/2 cm thick (1/4 inch)

2 French shallots, thinly sliced

4 tablespoons of extra-virgin olive oil

6 organic, free-range eggs (because we can’t support battery eggs any longer)

2 tablespoons of milk

salt and pepper for seasoning

mixed herbs

bread for serving


1. Turn on the grill function in your oven.

2. Boil the potato slices for 5 minutes in salted water. Drain carefully and set aside.

3. Heat up the oil in a medium-sized non-stick frying pan, add the shallots, herbs and potato slices, season with salt and stir fry over medium heat for 3-4 minutes or until the potatoes are cooked through and the shallots are translucent and golden.

4. Turn the heat to high, beat the eggs with a fork, add seasoning and milk and drop the mixture into the potato and shallot pan.

5. Swirl the pan around to make sure most of the egg mixture is cooking. Use a wooden spoon or a spatula to lift some of the set eggs and allow the liquid mixture to move to the bottom of the pan.

6. Place the pan in the oven, leaving the door ajar. Keep an eye on it as it will only take a few minutes to set completely and develop a slight tan.


Serve hot, warm or cold with a scattering of fresh herbs and crusty bread, if liked. Left overs make a mean stuffing in for the ultimate panino!

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Silvia’s Cucina the cookbook is now available in stores and online!



Chia seeds Bread Rolls

One undeniable truth about being a food writer is the obsessive motivation to constantly think about recipes, ingredients and how to combine them to create something worth sharing. Testing and experiment is second nature to us, and although we all have more kitchen disasters than we care to admit, those moments when a new recipe works and we come up trumps are undoubtably worth the effort and frustration. When I test new bread recipes I get giddy with anticipation. I spend days conjuring up images of what I’d love the finished product to look like and I work backwards to create a formula to make the magic happen. For those of you familiar with my blog, it is no surprise to see me at work with doughs, I am a self-confessed bread addict. If you are new to this space…well I hope you love your carbs too! These are good carbs, by the way. The dough, which requires no kneading as such,  is fermented for a very long time and risen overnight, creating an easy to digest bread. The addition of super healthy chia seeds turns these delicious rolls into a palatable proposition to even my most resolute “I don’t eat carbs” friends. More importantly, my young children devour them with such gusto, I can barely contain my grin!

INGREDIENTS, makes 12-14

400 gr (3-3/4 cups) all purpose flour

50 gr (3 tablespoons) of rye flour

350 ml (1-1/4 cup) water at room temperature

1/2 teaspoon of dry yeast

2 teaspoons of salt

a few tablespoons of white chia seeds (you can replace with sesame seeds)


1. Mix flours, water and yeast together with a wooden spoon until combined.

2. Add salt and mix again. Your mixture will look and feel quite sticky. Cover the bowl with cling wrap and let it prove for 10/14 hours, or until it’s grown three times bigger and looks bubbly. The dough should feel quite wet, almost like a thick batter.

3. Line a muffin tin with baking paper to fit each hole. Spoon 2-3 tablespoons of mixture onto each hole. Top with chia seeds and allow to rise for 1 hour.

4. Turn the oven to 220 C (430 F).

5. Place the tin in the oven, bake for 10 minutes then reduce the temperature to 200 C (395 F) and bake for a further 10-15 minutes or until the rolls are golden and well risen. Remove the baking paper and allow to cool on a wire rack. They are best eaten 1 hour after baking.

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Spelt and Oats No-knead Bread (pane con avena e farro)


The benefits of oats and spelt have been glorified by the health conscious and seem to be living a new renaissance these days. How lovely to think that these have been staple ingredients in the Italian diet since time immemorial, proving once more that our traditional cuisine boasts health recipes to suit most dietary requirements. Naturally such perks are complemented by one other fundamental asset: the both impart a warm, nutty flavour to bread, making them you best allay in the kitchen. So, if you are trying to stay away from refined white bread, this recipe might be just what the doctor ordered.

INGREDIENTS, makes 1 loaf

300 gr (2-3/4 cups) of spelt flour

200 gr (1- 2/3 cups) of unbleached baker’s flour or all purpose flour

380 ml (1- 2/3 cups) of lukewarm water

1 teaspoon of dry yeast

1 teaspoon of honey

2 teaspoons of salt

1-2 handfuls of rolled oats for dusting on top


1. Mix the flours in a large bowl, add the yeast, honey and water and mix until combined.

2. Add the salt and mix through using a wooden spoon or a spatula. The mixture will be rather sticky and will not require kneading as such. Just mix until all the ingredients are amalgamated. If you think the dough is a little dry, add 1-2 tablespoons of water.

3. Leave the dough to prove in a bowl covered with a damp tea towel for 8-12 hours or until it has more than doubled in size.

4. Dust a working bench with flour, tip the risen dough onto it and fold it into three. Roll it back into a ball using floured hands (the dough will be very sticky, don’t be alarmed!) and place in on top of an oven tray lined with baking paper to prove for 1-2 hours at room temperature, covered with a tea towel.


5. Heat up your oven to 220 C/430 F. Place an empty metal bowl or skillet on the bottom tray to heat up.

6. When the dough has risen for the second time, dust it with oats and slide the tray in the oven. Fill the hot bowl or skillet with cold water to create steam and close the oven door to block the heat from escaping. After 10 minutes, turn the heat down to 200 C/390 F. Bake for 35-40 minutes or until golden brown and the bottom sounds hollow when tapped.

7. Cool at room temperature on a wire rack. Allow to cool down to 1 hour before slicing.



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No-knead Spelt Focaccia with Potato and Zucchini

Move over, white flour! The more recent diets trends have cast the spotilght on an ancient grain that has been enjoying a new-found popularity amongst home-bakers and those with a knack for healthy eating. Spelt, or dinkel wheat, contains a … Continue reading

Roasted Cherry Tomatoes and Cannellini Beans Salad


Have you been looking for a super healthy recipe that combines nutritional virtues with great flavor? Look no further! In the one bowl you have the antioxidant powers of tomatoes, the good, necessary fats of extra-virgin olive oil, the antibacterial boost of garlic and the mood-elevating kick of rosemary. Add to this blissful mix the low-in-fat-high-in-iron, gluten-free, vegan-friendly and utterly delicious cannellini beans and you have granted yourself a beauty treatment for the insides that is sure to show its mighty benefits on the outside too. Whomever said that Italian food is not healthy ought to think again….

INGREDIENTS, serves 4 as a side dish, 2 as a main meal accompanied with bread

600 gr (1.3 lb) of cherry tomatoes (I used mixed heirloom)

4 tablespoon of EVOO

2 tablespoons of white balsamic vinegar (regular balsamic vinegar or verjuice are good substitutes)

A generous handful of mixed fresh herbs (thyme, oregano, rosemary)

Salt, to taste

freshly ground white or black pepper, to taste

1 teaspoon of sugar

1  tin of Cannellini beans, well drained and rinsed (if using dried-and-soaked beans, 450 gr (1 lb) will be more than enough)


1. If using dried beans, start this recipe a day ahead. Soak the beans in cold water overnight. The next day, rinse the beans, place them in a pot well covered in water, throw in some herbs and simmer for 1 hour or until tender. Cool the beans in the cooking liquid, taste for salt and adjust accordingly. Set aside until ready to use.

2. Preheat your oven to 160 C (320 F).

3. Put the washed tomatoes in a large bowl, leave some whole and cut the rest in half. Season with oil, vinegar, salt, pepper, sugar and herbs. Mix well.


4. Pour the tomato mix onto a large roasting tray lined with baking paper. Bake for 45-50 minutes or until blistered, but still intact. Add the well-drained beans to the tomatoes while that are still warm, taste for seasoning and fix as required.

5. Serve warm as a side dish or accompanied by toasted sourdough for a more substantial meal.


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The Real Italian Bruschetta


Bruschetta (pronouced brus’ketta) is to an Italian as vital as a peanut butter sandwich is to an American. We may have it most days during summer, as a way to celebrate the most awaited season of tomatoes at their ripest and to use up stale bread that simply cannot be thrown out and wasted. It is a combination of simple and humble ingredients and for that it perfectly encapsulate Italian cooking at its best. In Italy we hardly ever stray from the classic combination of bread rubbed with garlic and seasoned with EVOO and salt, grilled on both sides and topped with the juiciest tomatoes you can get your hands on: San Marzano, Pachino, heirloom cherry tomatoes or the glorious oxheart variety. With their ruby-red flesh and the shape of a love heart, they turn my breakfast table into an instant feast for the eyes and the palate. Sweet consolation to the idea that the end of summer in nigh…DSCN0145


4 slices of 1 day-old sourdough

1 garlic clove, cut in half

2-3 oxheart tomatoes (depending on the size)

4 tablespoons of EVOO (or home-made basil oil)

salt to taste

basil leaves to serve


1. Place a griddle pan on the stove over high heat. You can also grill your bread on a BBQ or using the grill function in your oven.

2. Rub the bread with the cut size of the garlic.

3. Place the tomatoes on their side and slice them to your desired thickness. Season them with salt and EVOO.


4. Dip the bread slices, on both sides, in the tomato dish to soak up some of the juices. This will turn your stale slice of bread in a delightful, savory morsel once grilled.

5. Grill the bread on both sides, top with the tomatoes and basil leaves and serve as a healthy breakfast or a light lunch.



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