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

    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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Santa’s Cinnamon Cookie


Christmas eve is finally here! How many of us have been longing for this day to arrive, each passing hour accented by the scent of vanilla cookies baking, the surprise in opening a new window of our advent calendar, and that manic joy of wrapping a bottomless pit of presents whilst humming carols? My advise, from a Christmas celebration enthusiast to you, is to shameless enjoy this magical time, indulge, give, share and receive with glee, it is only once a year after all. And, of course, make sure you leave a good supply of home-made cookies for the Old Fella himself! Word has it that he is an avid consumer of cinnamon cookies, and so these russet, spiced beauties await his arrival…

And so do I.

Merry Christmas to all! xxx

INGREDIENTS, makes 12-16

100 gr (3/4 cups) icing sugar, plus more for dusting

150 gr (2/3 cups) of soft butter

150 gr (1 cup and 1/3) of self raising flour, 100 gr (3/4 cup) of plain flour

1 teaspoon of vanilla extract or paste

1 tablespoons of ground cinnamon

1-2 tablespoon of milk (optional)

cinnamon sugar for dusting on top


1. Work the icing sugar and butter together until creamy and smooth (you can do it by hand or using a standing mixer)

2. When the mixture is creamy, add the flour, 1 table-spoon of corn starch, a teaspoon of vanilla paste and the cinnamon. If the dough is too dry, add 1-2 tablespoon of milk.

3. The cookie dough will look and feel sticky. Use a spatula to scrape it onto a sheet of baking paper. Roll it up in the shape of a sausage and place in the fridge for at least 30 minutes, preferably overnight.

4. Once it’s rested and feels firm, slice it up into  1/2 cm rounds and  put them back in the fridge for 10 minutes.

5. Bake at 170 C, 340 F,  for about 15 minutes, or until the edges start to color. Cool at room temperature. Dust with cinnamon sugar and and serve with a tall glass of milk and a note to Santa…

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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


Mini bundt cakes with chocolate drizzle

Mini bundt cakes with chocolate drizzle

Yes, I’m playing the chocolate card, guilty as charged! As if mini, individual bundt cakes weren’t adorable enough, I had to go and drizzle a sticky, luscious dark lacquer all over them, thus rendering them utterly irresistible. These cakes incapsulate … Continue reading

Chickpea and Aubergine Warm Salad


Silvia’s Chickpea and Aubergine’s salad

And so, without fail, we have bid our adieu to yet another year and welcomed the new one with expectant hearts. We have duly complied a list of resolutions for 2016 and on day 5 we are still sticking to it. Marvelous! Drink less, exercise more, work less, laugh more, play lego with boys, don’t yell at them, kiss husband more, eat healthy food… As I type this I have a big smile on my face knowing that however short-lived all these aspirations are, I still believe in writing them down and implementing those changes in my life, for however long they last! The two things I am sure I won’t fail at, are kissing hubby (he’s rather irresistible) and prepare healthy meals for my family to enjoy. All year round.

Ingredients, serves 4 as a side (vegan, gluten free)

1 large aubergine (eggplant), cut into 2cm cubes

1 garlic clove, skin on and bashed with the back of a knife

4 tablespoons of extra-virgin olive oil

1 teaspoon of paprika

1 tin of chickpeas, well drained

salt and pepper for seasoning

parsley leaves and nasturtium to scatter on top


1. Heat up the oil in a large, non-stick frying pan, add the garlic and cook in the oil to infuse its scent into it for 1 minute. Add the aubergine, stir well until well coated with the oil, then turn  the heat to medium-low, cover with a lid and allow the hot oil and the steam to cook the vegetables gently for 15 minutes. Stir from time to time.

2. When the aubergines look soft and slightly caramelized, add the chickpeas and paprika, stir well and cook, uncovered, over medium heat for 4-5 minutes. Taste for salt and adjust accordingly.

3. Serve warm topped with parsley and nasturtium leaves and a grounding of black pepper.


Watch Made in Italy with Silvia Collocaon DVD 9781921383977

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

Silvia’s new book Made in Italy with Silvia Colloca is on sale now!

Silvia’s Cucina is on  Facebook Twitter and Instagram






Crispy Potato Skins

OLYMPUS DIGITAL CAMERASo, you have peeled a gargantuan amount of potatoes to make your creamy Paris mash/chips/champs you name it…now what to do with the skins? The frugal Italian in me cannot bear the idea of wastage and I’m always eager to conjure up a way to give new life to left-overs and food scraps. A little research shows me that most of the nutritional virtues of potatoes (and there are very many, starch bashers out there….) are trapped in the skin. I am talking about super power boosters such as potassium and calcium, optimal for bone mineral density and protection against strokes. Match that with the everlasting benefits of every Italian’s best friend, extra-virgin olive oil, and you have got yourself a perfect, healthier alternative to potato chips that celebrates resourcefulness and flavor in one nimble move!



The skin of 1 Kg (4-1/2 Lb) of potatoes

4-5 tablespoons of extra-virgin olive oil

Salt, herbs and freshly ground pepper to taste


1. Place the skin in a large bowl, cover them with warm water and set aside for 20 minutes. In the meantime, heat up your oven to 200 C or 400 F.

2. Drain the skins and pat dry with a tea towel. Toss them with enough oil to cover them evenly (use your hands if helpful), season with salt and herbs and arrange them onto an oven tray lined with baking paper in one layer (bake them in batches, if need be)

3. Bake for 30-35 minutes or until crispy and golden brown. Cool at room temperature for 5-10 minutes to crisp them up further and serve topped with freshly ground black pepper and a few rosemary springs, if liked.


Watch Made in Italy with Silvia Collocaon DVD Silvia’s Cucina the cookbook is available in stores and online!

Silvia’s new book Made in Italy with Silvia Colloca is on sale now!

Made in Italy with Silvia Colloca is produced by SBS Australia and Fremantlemedia

Silvia’s Cucina is on Facebook Twitter and Instagram