Focaccia Genovese

Name: Focaccia Genovese
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6 servings
Cuisine: Ligure
Ingredients: 500 g strong white bread flour (tipo 00 or manitoba blend); 300 ml lukewarm water; 15 g Fresh yeast; 10 g barley malt extract; 10 g Fine sea salt; 60 ml ligurian extra virgin olive oil; 70 ml warm water; 5 g Fine sea salt; 5 g flaky sea salt

A classic Ligurian flatbread with a golden crust, soft crumb, deep finger dimples and pockets of salty brine.

🇮🇹Italy· Liguria

Prep: 35 min
Cook: 20 min
Total: 55 min
Servings: 6
Difficulty: Medium
Calories: 410 kcal

Ingredients

0 of 9 gathered

Servings

500 g strong white bread flour (tipo 00 or manitoba blend) — high protein
300 ml lukewarm water — for the dough (60% hydration)
15 g Fresh yeast — or 5g dried active yeast
10 g barley malt extract — or honey
10 g Fine sea salt — for the dough
60 ml ligurian extra virgin olive oil — divided between dough, pan and topping
70 ml warm water — for the brine
5 g Fine sea salt — dissolved in brine
5 g flaky sea salt — to finish

Equipment

•30x40cm metal baking tray
•Large mixing bowl
•Small jug
•Pastry brush
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 410 kcal
fat: 13 g
carbs: 64 g
fibre: 3 g
protein: 9 g
calories: 410 kcal

Instructions

1
Dissolve yeast and malt extract in 300ml lukewarm water inside a large mixing bowl.
2
Add flour, 10g fine salt and 20ml olive oil, then mix until a shaggy dough forms.
3
Knead on an unfloured worktop for 10 minutes until smooth, supple and elastic.
4
Shape into a rectangle, cover with a damp cloth, and rest for 20 minutes.
5
Pour 20ml olive oil onto a 30x40cm metal baking tray and spread evenly.
6
Place the dough in the tray, turn to coat in oil, and gently stretch halfway towards the edges.
7
Rest for 30 minutes, then gently stretch the dough fully into the corners.
8
Whisk 70ml warm water with 5g fine salt and remaining 20ml olive oil to form a milky brine.
9
Press your fingertips firmly into the dough to create deep, characteristic dimples touching the tray base.
10
Pour the brine evenly over the surface so it pools inside every dimple.
11
Prove in a warm, draught-free spot for 60 minutes until visibly bubbly and puffed.
12
Bake at 230 degrees C for 18 to 20 minutes until the top is golden with pale dimple bottoms, then transfer to a rack.

Chef's tips

Do not skip the brine, as the water-oil emulsion creates the soft, glossy dimples distinct to Genoa. Use a metal baking tray rather than ceramic or glass to ensure a crisp, golden bottom crust. Press down with the pads of three middle fingers flat, not with sharp nails, to avoid tearing the dough.

Ingredient substitutions

barley malt extract → mild honey or granulated sugar
fresh yeast → 5g dried instant yeast

Storage

Store wrapped in brown paper at room temperature for up to 24 hours.

Reheating

Warm in an oven preheated to 200 degrees C for 3 to 4 minutes to restore its crisp crust.

Common mistakes to avoid

•Baking without enough steam or brine, resulting in a dry, pale bread rather than soft, glistening dimples
•Failing to stretch the dough in two stages, which causes it to snap back from the pan edges
•Leaving the hot focaccia in the metal pan after baking, which makes the underside soggy

Serving suggestions

Cut into thick rectangles and dip into morning cappuccino as done in GenoaServe at room temperature alongside a glass of dry Ligurian Vermentino winePair with green Castelvetrano or Taggiasca olives for an afternoon aperitivo