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Italian

Focaccia Genovese

Focaccia Genovese is an olive oil-rich Ligurian bread with a proofed airy crumb, deep dimples, crisp edges, and a salted top.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Focaccia Genovese

2 hr 10 mintotal

40 min hands-on1 hr 30 min hands-off

Prep 20 min · Cook 20 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Oven.

Includes 1 hour 30 minutes of dough proofing time. Keep the dough sticky and let it rise until puffy before dimpling and baking.

Method

  1. Mix the measured warm water, sugar, and yeast. Let it stand until lightly foamy.

  2. Combine the measured flour with part of the measured salt. Add the yeast mixture and part of the measured olive oil, then mix into a soft, slightly sticky dough.

  3. Knead until the dough looks smoother and elastic, then cover and let it proof until puffy.

  4. Grease a baking tray with part of the measured olive oil. Place the dough on the tray and gently stretch it without tearing.

  5. Cover again and rest until the dough looks airy and slightly risen.

  6. Preheat the oven to 220°C. Press fingertips into the dough to create deep dimples.

  7. Drizzle the remaining olive oil over the surface and sprinkle the remaining salt.

  8. Bake until the top is golden, the edges are lightly crisp, and the bread sounds hollow when tapped.

  9. Rest briefly before slicing so the crumb settles.

How to tell it's done

The focaccia should have a golden dimpled top, lightly crisp edges, and a soft airy crumb.

Getting it right

Tip

Keep the dough slightly sticky rather than stiff; this helps the focaccia bake up soft inside.

What to serve it with

Serve warm as a snack, side bread, or with soup and salad.

Common mistakes

The focaccia bakes dense or dry.
Keep the dough slightly sticky, allow both rises, and use enough olive oil on the tray and surface.

Substitutions

  • Regular olive oil can be used if extra virgin olive oil is unavailable, but the aroma will be milder.
  • Do not replace yeast with baking powder for this recipe; the texture will not be focaccia-like.
  • Use gluten-free flour only with a tested bread blend; it changes the allergen profile and dough structure.

Storing and reheating

Store focaccia airtight at room temperature for 1 day or refrigerate for up to 3 days. Rewarm in the oven; freeze slices for up to 1 month.