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A closer shot of a freshly baked Focaccia Genovese, highlighting its golden color.
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Focaccia Genovese Recipe

Focaccia alla Genovese is a classic Italian bread from the city of Genova. It's soft on the inside, crispy on the outside, and richly flavored with olive oil! Perfect for appetizers or making sandwiches!
Prep Time20 minutes
Cook Time25 minutes
Resting Time2 hours
Total Time2 hours 45 minutes
Course: Bread
Cuisine: Italian
Servings: 10
Calories: 220kcal
Author: Neriz

Equipment

Ingredients

  • 1 & 1/4 teaspoons yeast
  • 250 grams all-purpose flour (8.80 oz or about 1 & 3/4 cups)
  • 250 grams bread flour (8.80 oz or about 1 & 2/3 cups)
  • 3 & 1/2 teaspoons salt
  • 3 tablespoons olive oil

Instructions

  • Combine yeast with a quarter cup of warm water, then set aside until ready.
  • Combine the all-purpose and bread flour with salt in a stand mixer bowl or any mixing bowl if kneading by hand.
  • Add two teaspoons of olive oil, the yeast mixture, and one cup and one tablespoon of room-temperature water.
  • Mix (and knead) until you get a smooth dough.
  • Form it into a ball and place it in an oiled bowl.
  • Cover with a clean kitchen towel and set aside until it doubles in size.
  • Pour about two teaspoons of oil into a rectangular baking tray.
  • Deflate the focaccia dough and transfer it to the oiled baking tray --- use your hands to stretch it, following the size of the tray.
  • Cover again with a towel and set it aside for thirty minutes.
  • Use your fingers to make deep dents into the focaccia Genovese dough, then set it aside again, covered for another thirty minutes.
  • Preheat the oven to 220°C (400°F).
  • Drizzle your focaccia generously with the remaining oil and a sprinkle of salt.
  • Place in the oven, then adjust the temperature to 200°C (375°F).
  • Use a spray bottle to create some moisture in the oven --- about five sprays would be great.
  • Continue baking your focaccia Genovese for twenty to twenty-five minutes or until it turns golden and crispy.
  • Remove from the oven and transfer it right away to a rack to cool.
  • Once it's cool enough to handle, slice it with a serrated knife --- serve and enjoy!

Notes

  • Cook's Tip:  The focaccia dough is easy to handle, so kneading by hand is not a problem.
  • Refer to the post for more tips and substitutions.

Nutrition

Calories: 220kcal | Carbohydrates: 37g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 815mg | Potassium: 56mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.001mg | Calcium: 8mg | Iron: 1mg