🇮🇹 Italian · Bread
🫓 Classic Focaccia
Focaccia Genovese
Classic Focaccia is Liguria's great gift to the bread world — a thick, dimpled slab with a golden, olive-oil-crisp crust and an airy, pillowy crumb, finished with flaky salt and fragrant rosemary.
Real Genovese focaccia is defined by its dimples, pressed deep with oiled fingertips so they fill with a pool of olive oil and brine before baking, giving the surface its signature glossy, salty crust. A long, slow rise is what builds the open, airy crumb underneath.
Ingredients
Equipment: Large mixing bowl, Baking sheet or 9x13in pan, Kitchen towel, Fingertips for dimpling
- 500 g (4 cups) bread flour
- 350 ml (1½ cups) warm water
- 7 g (2¼ tsp) active dry yeast
- 1 tsp sugar
- 60 ml (¼ cup) extra virgin olive oil, plus more for the pan and drizzling
- 10 g (2 tsp) fine sea salt, plus flaky salt for topping
- 2 tbsp fresh rosemary leaves
- 120 ml (½ cup) water mixed with 1 tbsp olive oil, for the brine topping
Method
- Dissolve the sugar and yeast in the warm water and let stand for 5–10 minutes until foamy.
- In a large bowl, combine the flour and salt. Pour in the yeast mixture and olive oil, and mix until a shaggy dough forms.
- Knead for 8–10 minutes until smooth and elastic — the dough will be quite soft and slightly sticky.
- Place in an oiled bowl, cover, and let rise in a warm spot for 1½–2 hours, until doubled in size.
- Generously oil a baking sheet. Turn the dough out onto it and gently stretch to fill the pan, being careful not to deflate it too much.
- Cover and let rise again for 30–45 minutes.
- Preheat the oven to 220°C (425°F). Drizzle the surface with the water-and-oil brine, then press deep dimples all over with oiled fingertips.
- Scatter with rosemary and flaky salt.
- Bake for 20–25 minutes until deep golden brown. Cool slightly on a rack, then drizzle with more olive oil before slicing.
Chef Tips
- A wetter dough gives an airier crumb — resist the urge to add too much extra flour while kneading.
- Don't skip the second rise in the pan — it's what gives focaccia its characteristic open texture.
- Press the dimples all the way to the bottom of the pan for the classic pooled-oil look.
Common Mistakes to Avoid
- Under-oiling the pan — focaccia should almost fry slightly at the base for a crisp bottom crust.
- Skipping the brine topping, which is what gives the crust its glossy, salty finish.
- Baking at too low a temperature — focaccia needs high heat to puff and brown quickly.
Nutrition (per serving)
Health Benefits
- Made with heart-healthy extra virgin olive oil rather than butter.
- Naturally dairy-free and easily made vegan.
- Rosemary contributes antioxidant compounds.
Cultural Note
Focaccia predates pizza and is believed to be one of the ancestors of it. In Liguria it's eaten at any time of day — for breakfast dunked in coffee or cappuccino, as a snack, or alongside a meal instead of table bread.
Storage & Serving
Storage: Keep at room temperature wrapped in a towel for up to 2 days, or freeze whole or sliced for up to 2 months.
Reheating: Warm in a 180°C (350°F) oven for 5–8 minutes to re-crisp the crust.
Serve with: Bruschetta al Pomodoro, Minestrone, Caprese Salad, Antipasto platters