🇮🇹 Italy · Food
Focaccia Genovese (Genoese Focaccia)
By eatmundo · July 6, 2026
Focaccia Genovese is the quintessential Ligurian flatbread, renowned for its incredibly soft, airy interior, crisp bottom, and characteristic dimpled, olive-oil-rich top sprinkled with coarse sea salt. It's a simple yet deeply satisfying bread, perfect on its own, with cheese, or as an accompaniment to any Italian meal.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, whisk together 350ml of lukewarm water, 7g of instant dry yeast, and 5g of granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active. In a separate, even larger bowl, combine 500g of all-purpose flour and 10g of fine sea salt.
- 2
Pour the yeast mixture into the flour mixture, then add 50ml of extra virgin olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until it becomes smooth, elastic, and no longer sticky. Alternatively, use a stand mixer with a dough hook for 7-10 minutes.
- 3
Lightly oil a clean bowl with olive oil, place the dough in it, turning once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1.5 to 2 hours, or until it has doubled in size. This first rise develops flavor and texture.
- 4
Generously grease a 30x40 cm (12x16 inch) baking pan with olive oil. Gently transfer the risen dough to the pan, stretching it to loosely fit the pan. Cover again and let it rest for 20-30 minutes; this relaxation period makes it easier to spread.
- 5
With oiled fingertips, gently press dimples all over the surface of the dough, making sure to go all the way down to the bottom of the pan but without tearing the dough. Drizzle with 1 tablespoon of olive oil, cover, and let it proof for another 45-60 minutes in a warm spot, until noticeably puffy.
- 6
While the focaccia proofs, preheat your oven to 220°C (425°F). Prepare the brine by whisking together 30ml of olive oil, 2 tablespoons of water, and a pinch of salt. This brine will create the characteristic crispy, slightly salty top.
- 7
Pour the brine evenly over the surface of the focaccia. Using your fingertips again, gently dimple the dough once more to allow the brine to settle into the pockets. Sprinkle generously with 5g of coarse sea salt. Bake for 20-25 minutes, or until the focaccia is golden brown on top and the bottom is crisp. Let it cool slightly on a wire rack before slicing and serving. Enjoy the aroma of freshly baked focaccia!
Frequently Asked Questions
What kind of flour should I use for Focaccia Genovese?+
All-purpose flour (Type 00 in Italy) works best for Focaccia Genovese. Its lower protein content results in a softer crumb, which is desirable for this delicate bread.
How do I achieve the characteristic dimples without deflating the dough?+
Dip your fingertips in olive oil before gently pressing into the dough. Apply pressure all the way down to the pan, but avoid tearing. The oil prevents sticking and the gentle pressure maintains the airy structure while creating those signature indentations.
Can I prepare the focaccia dough ahead of time?+
Yes, you can prepare the dough and let it undergo its first rise in the refrigerator overnight (8-12 hours). This slow fermentation enhances the flavor. Bring it to room temperature before proceeding with shaping and the second proofing.
What's the secret to a crispy crust and soft interior?+
The combination of a high baking temperature (220°C/425°F), a generous amount of olive oil in the pan and on top, and the salt brine drizzled before baking contributes to the crispy crust, while proper kneading and two proofing stages ensure a light, airy interior.
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