Name: Easy Classic Focaccia Genovese Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 3 h 45 min
Yield: 8
Cuisine: Italian
Ingredients: 4 cups (500g) bread flour or all-purpose flour; 1½ cups + 2 tablespoons (375-400ml) warm water (adjust for 75-80% hydration); 1 teaspoon active dry yeast (or instant); 2 teaspoons fine sea salt; 1 teaspoon honey or malt extract; ¼ cup (60ml) extra virgin olive oil (plus ¼-⅓ cup more for pan and topping); For brine: ⅓ cup (80ml) warm water + 1-1½ teaspoons fine sea salt; Flaky sea salt for topping; Optional: fresh rosemary sprigs

Focaccia Genovese is the iconic Ligurian flatbread from Genoa: a thin, high-hydration dough baked to golden perfection with a crunchy base, fluffy crumb, abundant extra virgin olive oil, and deep dimples filled with a salty brine. Simple yet luxurious, it’s the true classic Italian focaccia.

Why You’ll Love This recipe in long form

You’ll love this Easy Classic Focaccia Genovese because it captures the essence of authentic Ligurian baking with minimal effort—high hydration creates that signature light, open crumb and crisp crust without complicated techniques.

The dough is forgiving, rising beautifully into a soft, pillowy interior while the generous olive oil and brine ensure a glossy, crunchy exterior and those irresistible creamy “eyes” in the dimples. Baking fills your home with an incredible aroma of olive oil and salt, transporting you straight to a Genoa bakery.

It’s incredibly versatile: enjoy plain as a snack, with cheese and prosciutto for antipasti, alongside soups, or as sandwich bread. The contrast of textures—crispy edges, tender center, salty bursts—makes every bite addictive, and it’s naturally vegan. Once you master this, store-bought focaccia will never compare!

Yield: 8 serves

Easy Classic Focaccia Genovese Recipe

Classic Focaccia Genovese: thin, dimpled Ligurian bread with crispy crust, airy crumb, olive oil, and flaky salt—pure Italian perfection!

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 3 hours

Total Time 3 hours 45 minutes

Ingredients

4 cups (500g) bread flour or all-purpose flour
1½ cups + 2 tablespoons (375-400ml) warm water (adjust for 75-80% hydration)
1 teaspoon active dry yeast (or instant)
2 teaspoons fine sea salt
1 teaspoon honey or malt extract
¼ cup (60ml) extra virgin olive oil (plus ¼-⅓ cup more for pan and topping)
For brine: ⅓ cup (80ml) warm water + 1-1½ teaspoons fine sea salt
Flaky sea salt for topping
Optional: fresh rosemary sprigs

Instructions

Activate the yeast goodness! In a large bowl, dissolve yeast and honey in ½ cup warm water. Let sit 5-10 minutes until foamy and bubbly—it's waking up ready to create magic!
Mix the dough base. Add remaining water, olive oil, and salt to the yeast mixture. Gradually stir in flour until a shaggy, very sticky dough forms—high hydration is the secret to that airy crumb!
Knead lightly for structure. With oiled hands, fold and knead gently in the bowl 5-8 minutes until smoother and elastic. It stays wet and sticky—that's perfect for focaccia!
First rise to puff. Cover with a damp towel or plastic and let rise in a warm spot 1-1½ hours until doubled and bubbly—watch it grow beautifully!
Oil the pan generously. Pour ¼ cup olive oil into a large rimmed baking sheet (about 13x18-inch or similar). Swirl to coat bottom and sides—this creates the crispy base!
Stretch and rest. Gently transfer dough to oiled pan, stretching carefully to edges with oiled fingertips. Cover and rest 30-45 minutes until puffy again. Preheat oven to 450°F (230°C).
Dimple time—get hands in! Poke deep dimples all over dough with fingertips (so satisfying!). This creates those classic pockets for oil and brine.
Make and add the brine. Whisk salt into warm water until dissolved, then drizzle evenly over dimpled dough—it'll pool in pockets for flavor and shine.
Finish and bake golden. Drizzle more olive oil generously, sprinkle flaky sea salt (and optional rosemary). Bake 20-25 minutes until deep golden, crisp edges, and bubbly—rotate pan halfway.
Cool, slice, and savor! Remove from oven, let cool in pan 5 minutes, then transfer to rack. Slice into squares or strips—serve warm with extra oil for dipping or alongside your favorite Italian meal. Pure Ligurian bliss!

Notes

Authentic Genovese focaccia is thin (about 1 inch) with high olive oil use—don't skimp! High hydration dough is sticky—oil hands/tools liberally. For longer fermentation flavor, refrigerate dough overnight after first rise. Best fresh, but reheats wonderfully. Naturally vegan and egg-free.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 526Total Fat 10gSaturated Fat 1gUnsaturated Fat 9gSodium 559mgCarbohydrates 93gFiber 3gSugar 1gProtein 15g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use high-quality extra virgin olive oil—it’s the dominant flavor, so choose one you love.
For authentic crunch, oil the pan heavily and use a metal baking sheet or pan.
Dimple vigorously to create deep pockets for the brine and oil.
The brine is key—pour it on just before baking for glossy shine and flavor infusion.
Bake at high heat for that signature golden color; watch closely to avoid burning.
Let it cool slightly on a rack for crispier bottom, but serve warm for best texture.

Ingredients Notes

All-purpose or bread flour: Bread flour gives more chew and structure typical of authentic Genovese; all-purpose works for a softer result—many traditional recipes use a mix or high-protein flour.
Active dry or instant yeast: Small amount for slow rise and better flavor; instant skips proofing.
Extra virgin olive oil: Used in dough, pan, and generously on top—Ligurian or high-quality fruity oil is ideal for authentic taste.
Fine sea salt and flaky sea salt: Fine for dough, flaky (like Maldon) for topping to create crunchy bursts.
Honey or malt: Feeds yeast and aids browning; honey is common in home recipes, malt more traditional in Liguria.
Warm water: High hydration (around 75-80%) makes the airy crumb; use 100-110°F to activate yeast.

Variations and Substitutions

Add fresh rosemary or thyme to brine or scatter on top for herbal notes.
Top with thinly sliced onions, cherry tomatoes, or olives before baking for classic Ligurian variations.
For a biga starter (traditional for deeper flavor), prepare a preferment overnight.
Use part semolina flour for extra crunch in the crust.
Gluten-free: Swap with 1:1 GF blend plus xanthan gum—texture denser but flavorful.
Vegan by default; some old recipes include lard for tenderness, but oil keeps it plant-based.
Scale up for larger trays or make mini versions in muffin tins for individual servings.

Storage Options

Store at room temperature wrapped in foil or airtight container for 1-2 days—refresh in 350°F oven 5-8 minutes for crisp revival. Freeze slices tightly wrapped for up to 2 months; thaw and warm in oven. Avoid refrigerating as it softens the crust.