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!
Delicious! 💖
Looks good and all but isn’t 220°C a bit too hot? I usually bake bread at 180°C.
Totally agree! Focaccia is the best! 🍞✨
Easiest recipe ever! I just mixed and baked. Totally worth it.
I tried this recipe but my dough didn’t rise. Did I do something wrong?
Maybe your water was too hot? That can kill the yeast. Try again, it’s worth it!
Sounds like you missed a step or something. Did the yeast really get frothy before you mixed it? That’s important.
Lol, is this bread or pizza? Either way, I love it!
Bread is raise, pizza is flat! But really, does it matter? I’m in for that deliciousness!
Haha, right? It’s like the best of both worlds! Either way, I bet it tastes amazing! 🍞🍕
Focaccia is easy to make but this one took forever to rise. Maybe too much yeast?
I had the same issue! Mine took forever to rise too, but I figured it was just the weather. Maybe try with less yeast next time?
Not so great! It was hard as a rock. I followed it step by step!
I didn’t know you had to knead it for so long. Mine turned out too dense. Next time I’ll knead less and see how it goes.
Delicious! The olive oil really makes a difference. Can’t stop eating it!
1 word: Delicious.
Just wow! Perfect side for my pasta dinner. Will definitely make again!
Absolutely loved this recipe! It turned out perfectly crispy and fluffy. Will make again!
Can you use whole wheat flour instead? I hope it don’t ruin it…
I’m probably messing up but mine never got elastic. Also my oven runs hot. Still, it smelled amazing while baking.
Mine never got elastic either lol. I added more flour and it turned out more like bread bricks. But yeah, smell was still great—maybe that’s all that matters 😅
Hmm “elastic” can be tricky—if your oven runs hot, the dough can set up too fast before it fully develops. Also, sounds like you might need a bit more kneading or slightly cooler water next time. Did you wait for full rise (doubled)?
Made this last night and it’s legit. The dough was super sticky like you said, but kneading after flouring worked out. My oven runs hot though—pulled it at 20 min and it was perfect.
Hmm I tried once and my dough never got “smooth and elastic” even after kneading. Could my yeast have been bad? I used regular salt, not coarse—still should work though.
Love hearing this! I’ve made it sticky too—flouring the surface and sticking with the knead always saves it. Also 20 min in a hot oven is totally believable 😄
Wow, it’s mind-blowing! Everyone should try it! So soft and fluffy!
So good. 10/10 would make again.
Right?! The texture is unreal—crispy on the outside and pillowy inside. I’m definitely making this again too.
Hmm. Not great. Seemed too oily and salty for me. 🤷♂️
I followed the recipe but somehow my dough didn’t rise. What did I do wrong? 🤔
Maybe your water was too hot? It can kill the yeast if it’s over 40°C. 🙁
The amount of salt felt a little heavy to me. Next time I’ll do slightly less for the topping—still tasty though.
Step 1 was key—when my yeast didn’t go frothy the first time, I restarted and that fixed everything. Great process, very foolproof after that.
This is just like my grandma used to make! So nostalgic and delicious. Thank you!
YUM! My family loved it. Can I add cheese on top next time??
I dunno, I think this recipe was overly complicated. Who has 1 hour to wait? 😒
I love focaccia! Thumbs up from me. 👌
Hmmm, it looks easy, but I’m not sure if mine would turn out like yours. 🤔
Focaccia is the best! I always make it for parties, everyone loves it! 😊
Super easy and fun to make! I added some rosemary and olives on top, and it was amazing. 🌿
Is it really that simple? I don’t think it’s gonna work for me. Guess I’ll see…
Wow this is the best focaccia I’ve tried! My family can’t get enough of it. Will be making again!
I think the yeast step is wrong? 7 grams for that much flour seems low/high depending on the yeast type. Mine looked frothy but the dough didn’t rise much.
I get what you mean—7g is usually fine for ~500g flour if your yeast is fresh and your water is actually “warm,” but if it wasn’t frothy/active it won’t rise much. How warm was the water?
Focaccia? More like focaccia-less! Didn’t like it.
Focaccia is supposed to be easy. Didn’t this take too long?
Pretty good, but mine was a little dense. I think I may have over-floured while kneading and the dough felt less sticky than it should. Still tasty though with olive oil.
That sounds really plausible—over-flouring can absolutely make focaccia more dense. Next time, try a lighter dusting (or just oil your hands/surface) and stop kneading once it’s smooth rather than forcing it “dry.” Also, did you measure the flour by weight or cups? A few extra grams can change the whole hydration.
I don’t understand how my dough didn’t rise. I checked my yeast and it’s still good. Did I do somethin wrong?
Not sure about 220°C—my bottom browned fast around 18 minutes. I’d recommend keeping an eye on it and maybe rotating the pan.
I followed it exactly and got a dense middle. Not sure if I under-kneaded or if my yeast was old. The crust was tasty, just not the airy crumb I wanted.
This recipe is really good! My family loved it. Definitely making it again! 🍞
Loved the texture, especially the dimples—those little pockets are everything. I used a little less salt on top and next time I won’t be shy with the coarse sea salt.
Ok okay… not bad. 😅
Haha thanks! 😄 The dough part is the key—if it’s frothy and stretchy, you’re basically winning. Hope yours turns out golden and pillowy!
Mine didn’t get super elastic after kneading (maybe my kneading is weak lol). Still tasted good, though—olive oil flavor is nice and salty.
This focaccia recipe is amazing! So easy to follow and the taste is to die for. I added some rosemary and it was a hit!
The rise time confused me—mine didn’t double in an hour (more like 1h40). I almost panicked but it baked up fluffy anyway. Maybe my kitchen was colder.
Yeah, that doubling time can be super misleading. If your kitchen was cooler, 1h40 sounds totally normal—focaccia still comes out fine if the dough looks puffy and airy, not just “on the clock.”
This sounds fancy, but isn’t it just bread? I guess it looks nice tho.
I tried making this but it didn’t rise well. Maybe my yeast was old? 😩
So good! I ate half standing over the counter. 10 minutes of kneading is no joke, but it’s worth it.
This came out super fluffy and the olive oil made the crust really flavorful. I let it rise a bit longer since my kitchen was cool and it still worked—great recipe!
Focaccia? More like foco-yeah! I’m a fan!
Is the yeast really necessary? I was gonna leave it out but decided agains. Came out okay.
Yeast is super important for the rise! It gives the focaccia that fluffy texture. Glad yours turned out okay though!
I followed this exactly and it was okay but I’ve had better. Maybe I make better pizza dough instead?
I like how straightforward it is. Mine took a bit longer to rise (maybe my kitchen was colder), but the flavor was still great.
This turned out way better than I expected—crispy edges, fluffy inside. The dimple trick really helps. I used a little extra sea salt on top and it was perfect.
Took longer than I thought to bake but it was worth it! Yum!
I dunno, it seems a bit too complicated for bread. Can’t you just buy it at the store?
That’s great to hear! The longer bake really brings out the flavors. What toppings did you try?
so good. wow.
I don’t understand what’s the point of punching the dough?! My last loaf didn’t raise at all. Ugh.
Is it really supposed to be that oily? Mine was dripping! Next time, I’ll use less olive oil.
It might be a bit oily, but that’s part of what makes focaccia delicious! The oil helps in giving it a nice crust and flavor. 🥖
Are you sure you followed the recipe right? Sounds like too much oil, try measuring it more accurately next time.
I accidentally used self-rising flour (long story) and it still baked, but the texture was kinda bready. I’ll try again with regular flour like the recipe says.
Made this today—so easy and the crust came out really golden. The dimples + coarse salt are a game changer!
Yes! Those dimples really do make it—love the golden crust. 😄 I’ve started adding the coarse salt last second and it stays crunchy.
You forgot to mention that flour is not always the same in every country. It’s complicated!
This recipe is amazing! The focaccia turned out perfect and fluffy. Totally worth it!
I tried this but it didn’t rise at all. Not sure what went wrong, maybe my yeast was old? Disappointing.
Maybe you didn’t let it rise long enough? I don’t really trust the yeast thing tbh, but sometimes patience is key. 🤷♂️
I had the same issue once! The yeast is definitely the culprit. Make sure it’s fresh, otherwise your dough won’t rise. Good luck next time!
Absolutely delicious! I added some rosemary on top before baking, and it made it even better.
I love bread but this one was a bit bland for my taste. Needs more seasoning, I think.
Really good flavor, especially with the olive oil. I used instant yeast and still did the “frothy” step, but it still bubbled so no issue. Would make again.
Love hearing that! The frothy step is so reassuring, and yeah—instant yeast can still bubble like that if the water temp is right. Thanks for sharing!
I think 220°C is too hot—mine burned on the edges before the middle set. I’d lower to like 200°C if you want a safer bake. Otherwise, flavor is decent.
I agree—220°C did the same to me once. I now bake closer to 200–205°C and it comes out more evenly golden. The topping oil helps too.
Super easy to follow and oh-so-delicious! Will definitely make it again.
OMG, wow! Made this for a party and everyone loved it! So crusty and good!
This isn’t real focaccia. It should have more herbs and flavour. Disappointing.
I’m not sure why mine didn’t brown much. 220°C for 25 min should’ve been enough, but it stayed pale. Flavor was okay, just not that golden look I wanted.
Mine does that sometimes too—usually it needs either a longer bake or a hotter oven. 220°C can be a bit gentle depending on your oven; I bump closer to 230–240°C and keep an eye on it.
Simple and delicious, simple to make, even I could do it! Haha! Great!
Pretty straightforward recipe. I was worried 220°C would be too hot but the color came out great. Next time I’ll let it proof a bit longer for an even airier crumb.
Coarse sea salt on top is the move. Crunchy little bursts. I added extra oil because… why not. My family ate the whole pan.
This turned out great but I didn’t have warm water so I just used tap and it still worked? I know that’s probably not ideal, but yeah—no complaints.
Honestly, impressive it worked with tap water. As long as the yeast got into a “wake up” zone, you’re good—just keep the rise going if it ever feels slow.