Home Cook Together. Celebrate Life.

ItalianAuthentic Cuisine

Focaccia Genovese

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Focaccia Genovese

Focaccia Genovese is a staple from Liguria, celebrated for its simplicity and rich flavor. This flatbread is generously drizzled with olive oil and sprinkled with coarse sea salt, creating a golden, crispy crust that gives way to a soft, airy interior. It's a dish that embodies the straightforward yet deeply satisfying approach to cooking found in Italian homes.

Eaten throughout Liguria, Focaccia Genovese is enjoyed as a snack, appetizer, or alongside meals. The taste is a harmonious blend of the robust olive oil and the briny crunch of sea salt, making each bite a delightful experience. This home-style version captures the essence of traditional Italian cooking, where quality ingredients and a no-fuss attitude shine through.

Ingredients

  • 500 g00 flour
  • 350 mlwarm water
  • 10 gfresh yeast
  • 80 mlextra virgin olive oil
  • 2 tspcoarse sea salt
  • 1 tbspcoarse sea salt — for topping

Method

  1. In a large mixing bowl, combine 500 g of 00 flour with 10 g of fresh yeast. Gradually add 350 ml of warm water while stirring with a wooden spoon until a shaggy dough forms. Add 60 ml of extra virgin olive oil and 2 tsp of coarse sea salt, then mix until the dough is soft and slightly sticky. Knead the dough in the bowl for about 5 minutes, folding it over itself until it becomes smooth and elastic.
  2. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free place until it doubles in size and looks puffy, which should take about 1 to 2 hours. The dough should feel airy and light when you press it gently with your fingers.
  3. Once the dough has risen, generously oil a rectangular baking pan (about 30x40 cm) with 10 ml of extra virgin olive oil. Transfer the dough to the pan, stretching it gently with your hands to fit the shape of the pan. Allow the dough to rest for another 15 minutes to relax the gluten, making it easier to dimple.
  4. Using your fingertips, press into the dough to create deep dimples all over the surface. Drizzle 10 ml of extra virgin olive oil evenly over the top, ensuring it pools in the dimples. Scatter 1 tbsp of coarse sea salt across the surface, allowing the salt to accentuate the flavor and texture of the focaccia.
  5. Preheat your oven to 220°C (428°F). Place the pan in the center of the oven and bake the focaccia until it turns golden brown and emits a rich, fragrant aroma, about 20 to 25 minutes. The edges should be crisp, and the top should have a beautiful, golden crust.
  6. Once baked, remove the focaccia from the oven and let it cool slightly on a wire rack to prevent the bottom from becoming soggy. This cooling time allows the crust to set while the interior remains soft and airy.
  7. Serve the focaccia warm, tearing it into rustic pieces. Accompany with a small dish of extra virgin olive oil for dipping, embracing the simplicity and richness of Ligurian flavors.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Italian cuisine