Liguria Bread
Focaccia Genovese
Make focaccia Genovese with olive oil, sea salt, a soft dough, deep dimples, and a crisp golden crust.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Serves
- 8
- Level
- Moderate
Instructions
- Mix flour, water, yeast, salt, and olive oil into a soft, sticky dough and let it rest for 20 minutes.
- Fold the dough with wet or oiled hands until it becomes smoother and more elastic.
- Let it rise until doubled, then transfer to a generously oiled pan without deflating it too much.
- Stretch the dough gently toward the corners, resting it for 10 minutes if it resists.
- Let the dough rise again until puffy and full of bubbles.
- Dimple deeply with oiled fingertips, spoon the brine over the top, and sprinkle with flaky salt.
- Bake until golden and crisp at the edges, then brush with a little more olive oil while warm.
This focaccia Genovese recipe gives you the Ligurian focaccia style: olive oil-rich dough, deep dimples, salty surface, and a tender crumb. The timing is simple, but the rest and oil make Genovese focaccia memorable.
Why This Focaccia Genovese Recipe Works
The dough should feel loose and elastic rather than stiff. Generous olive oil gives focaccia its signature crust.
Key Tips
- Let the dough relax fully so it stretches easily without tearing.
- Press deep dimples and add enough brine and oil for classic Italian olive oil focaccia texture.
- Bake until deeply golden; Ligurian focaccia should be crisp at the edges and soft inside.
Variations and Serving Ideas
The same technique helps when you want Genovese focaccia, Ligurian focaccia, and Italian olive oil focaccia. Keep the character of Focaccia Genovese in mind: choose good ingredients, control texture, and serve the dish at the moment it tastes most vivid.
Liguria Bread breadolive-oilligurianbaking
