Focaccia Genovese is a classic Italian bread known for its crispy exterior, soft interior, and a rich flavor enhanced by olive oil and coarse sea salt. It’s perfect as a side, sandwich base, or enjoyed on its own.
Focaccia Genovese originates from the Liguria region, particularly from the city of Genoa. Known for its soft, airy texture and golden, crispy crust, this focaccia is a true staple of Italian cuisine. Unlike many other types of bread, focaccia Genovese is generously seasoned with olive oil, salt, and fresh rosemary, creating a savory, aromatic flavor that makes it the perfect accompaniment to any meal.
The dough for focaccia Genovese is made from simple ingredients: flour, water, yeast, and salt, but it is the liberal use of high-quality olive oil that truly defines its character. The oil is incorporated into the dough, and then the surface is generously drizzled with more olive oil before baking. This results in a rich, moist crumb with a crisp, golden crust that is both tender and flavorful. The signature topping of rosemary adds a fragrant herbal note, while the salt balances out the richness of the olive oil.
What sets focaccia Genovese apart from other types of focaccia is its depth of flavor, achieved through a careful baking technique that encourages the dough to rise and form deep pockets, perfect for holding the oil and seasoning. The bread is typically baked until it’s golden brown and slightly crispy on the edges, while remaining soft and chewy inside.
Focaccia Genovese can be enjoyed in a variety of ways. It’s often served as a side dish with pasta, salads, or soups, or enjoyed on its own as a snack. It also makes an excellent base for sandwiches, especially when filled with meats, cheeses, and fresh vegetables. For an even more flavorful twist, some variations include toppings such as olives, onions, or sun-dried tomatoes.
Whether served as a snack, side dish, or main course, focaccia Genovese’s irresistible combination of flavors and textures makes it a beloved part of Italian culinary tradition.
Ingredients
- 500 grams all-purpose flour plus extra for dusting
- 300 ml warm water
- 7 grams dry yeast
- 1 tablespoon sugar
- 100 ml extra virgin olive oil divided
- 1 teaspoon salt
- 1 tablespoon coarse sea salt for topping
Instructions
- In a bowl, dissolve the sugar and yeast in warm water. Let it sit until it becomes frothy, about 10 minutes.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture and 50 ml of olive oil. Mix until a sticky dough forms.
- Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat your oven to 220°C (428°F).
- Punch down the dough and place it on a well-oiled baking sheet. Stretch it out to fit the pan, then dimple the surface with your fingers.
- Drizzle the remaining olive oil over the dough and sprinkle with coarse sea salt.
- Bake in the preheated oven for 20-25 minutes until golden brown. Let it cool slightly before serving.
Nutrition
This focaccia turned out AMAZING! So fluffy and flavorful! Will definitely make again. 😊
Really? I tried the same recipe and mine didn’t fluff up at all… Maybe I messed up the yeast? 🤔
I’m glad to hear it turned out well! I’ve always been a bit nervous about making focaccia. Any tips for a beginner?
This recipe was super easy to follow! My focaccia turned out perfect and fluffy. Will make again!
Low effort, high payoff. The dough is really sticky at first but it smooths out. I’ll definitely make this again.
Totally agree—mine was super sticky at first too, but after kneading it turned smooth fast. The olive oil + coarse salt combo is *chef’s kiss*. Definitely saving this one.
I dunno… mine didn’t really smooth out. I baked it at 220°C like the recipe, but the top came out kinda pale and the crumb felt gummy. Maybe I needed more flour? Still tasted okay though.
Just made this! But I think I burned it… Oops! Next time will check sooner. 😅
I used instant yeast instead of dry yeast and it rose fast, almost too fast. End result was still tasty but not as airy as I hoped. Maybe stick to the exact yeast next time.
Recipe is good but my focaccia turned out too salty. I don’t know why.
Maybe you added too much sea salt on top? It’s easy to do that! Try using less next time.
How is it possible to make bread with just flour and water? I thought you needed more stuff?!
Bread-making is pretty simple! The large gluten proteins in the flour help to give it structure, and the yeast works to leaven the bread. So no worries, it can be done with just a few ingredients!
I’m skeptical about the 220°C—seems kinda high for focaccia? I tried it and it browned fast. Next time I’ll start at 210°C and monitor closer.
Totally get your skepticism—220°C can brown fast depending on your oven. Starting at 210°C and keeping an eye on it is a smart adjustment.
The amount of olive oil is perfect—my kitchen smelled amazing. I didn’t have coarse sea salt so I used regular salt, and yeah it was saltier than I wanted, but still good!
This is the best focaccia I’ve ever made! So soft and fluffy. Thanks for sharing!