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The focaccia from Liguria — the original focaccia genovese — is thinner, crispier, and more generously olive oil-soaked than its Roman counterparts, with a characteristic salty, oily sheen and a satisfying chew. Unlike rosemary focaccia, the classic Ligurian version is simply dimpled, drenched in extra virgin olive oil, and scattered with coarse salt, letting the quality of the ingredients speak for itself. It is eaten for breakfast dipped into a cappuccino, enjoyed as a street food, or served alongside an aperitivo. Impossibly addictive, it disappears from the table the moment it arrives.
Prep
20 min
Cook
25 min
Total
45 min
Servings
4 srv
Difficulty
Medium
Calories
285 kcal
For 4 serving(s)
Per serving
Dissolve yeast and sugar in the warm water. Let stand 10 minutes until foamy.
Combine flour and a pinch of salt in a large bowl. Add the yeast mixture and half the olive oil and mix into a smooth, soft dough.
Knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and rise for 1 hour until doubled.
Pour 2 tablespoons of olive oil into a rimmed baking pan. Tip the dough into the pan and press it out to fill the pan.
Drizzle the remaining olive oil over the surface and let rise for 30 minutes.
Use your fingertips to press deep dimples all over the surface. Scatter coarse sea salt generously over the top.
Bake at 220°C (430°F) for 20-25 minutes until golden and crispy on the bottom and edges. Eat while still warm.
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