Focaccia bread is one of the most famous Italian flatbreads.
This Focaccia, Genovese is the most classic, Italian Focaccia recipe. Soft and spongy inside it's generously coated with extra virgin olive oil and large coarse sea salt that creates the perfect crust.
The word focaccia (pronounced “foh-KA-cha”) has Latin origin. Focus - means fire and Panis focacius literally means “a flatbread baked in the coals”.
Table Of Contents
Focaccia Genovese: What's So Special?
This recipe is typical to Liguria region and Genoa in particular where it's called focaccia al olio or Fugassa in Genoese dialect.
It’s about ½ inch thick, a little chewy but still soft inside with a delicious olive oil crust on top and on the bottom. For those of you guys who are serious into baking, traditional Focaccia Genovese has approx. 55% hydration ratio.
How To Make - Step By Step Pictures
- In a mixer bowl add lukewarm water and yeast. Let sit for a few minutes until yeast is completely dissolved (photo 1).
- Combine in a mixer bowl malt (or honey), flour, olive oil and salt (photo 2). Give a quick stir with a spatula or a fork.
- Start kneading on low speed (photo 3).
- Once flour has been completely incorporated increase the speed and knead for about 10 minutes (photo 4) until the dough comes together around the kneading hook, becomes elastic and smooth (photo 5).
- Place the dough in a large bowl greased with extra virgin olive oil (photo 6). Cover the bowl with a plastic wrap and kitchen towel (photo 7).
- Let rise for 1.5 – 2 hours in a warm place (75-80F).
- Past that time the dough should double or even triple in size (photo 8).
- Pour extra virgin olive oil on a quarter-sheet 9×13 inch baking pan (photo 9).
- Let the dough come out from the bowl onto the pan. Turn it over to coat another side of the dough with olive oil (photo 10).
- Using your hands pat the dough down to fit the pan (photo 11). Try to maintain the same thickness all over the pan. Cover with a lid if you have a lid that fits the pan or with linen towel (photo 12).
- Let rise for another 30-60 minutes or until it has doubled in size (photo 13).
- In the meantime, prepare salamoia: beat quickly lukewarm water with extra virgin olive oil
- Once your focaccia has doubled in size pour salamoia all over it (photo 14).
- Lightly oil your hands and using your fingers press down the dough to imprint typical dimples all over focaccia bread (photo 15).
- Sprinkle with coarse sea salt or sea salt flakes (photo 16).
- Bake in a preheated to 450F (230C) oven for 15-20 minutes (preferably in the lower part of the oven).
- Once out of the oven brush focaccia with extra virgin olive to taste (photo 17).
Extra Tips
- For the most delicious, soft and spongy focaccia use minimum required amount of yeast.
- Use 1 teaspoon yeast (see recipe for details) only if you are not sure in the quality of your dry yeast or using it for the first time. Also, if you need to slightly accelerate rising time of the dough.
- If the dough had risen quickly the first time and you still have plenty of time for the second rise in the pan and before baking it (for example guests coming for dinner) punch the dough down in the bowl and let it rise again before arranging it in the pan.
Overnight Focaccia Adjustments
If you want to make focaccia dough in advance and let it rest overnight in the fridge so you can bake it the next day, here's how you do it.
- Once you have your focaccia(s) set in the pan, let it rest for about 30 minutes.
- Past that time prepare salamoia (water+ extra virgin olive oil) and imprint the dimples.
- Cover each pan with a plastic wrap making it airtight (super important!).
- Place sheet pans with focaccia in the fridge overnight or up to 24 hours.
- Once ready to bake, remove the plastic wrap and sprinkle with salt.
- Let rise in a warm place or previously slightly preheated turned off oven.
Since focaccia dough is cold it’ll need some extra time to rise. Usually it takes 1-2 hours. - Bake in a preheated to 450F oven for 15-20 minutes as directed in the last step of the recipe.
- Once focaccia bread is cooked brush it with extra virgin olive.
This a basic focaccia recipe that you can use in many different ways.
If you're looking for focaccia topping ideas check these 27 Easy & Delicious Focaccia Toppings.
Focaccia Origin
Focaccia as it’s known today dates back to 16th century.
Bakers were making focaccia early in the morning, before baking first loaves of bread, to test temperature in the wooden oven and munch on something hot and filling early morning.
But before I get to the authentic Genoese focaccia recipe let's see some of the popular focaccia bread "cousins". They are very similar to the staple focaccia but each with its unique characteristic.
Different Types Of Focaccia Bread
You can find its variations all across Italy. Thin or tall, salty, salt free or even sweet; crunchy and oily or soft and friable, with topping, plain or stuffed with cured meat - just to name a few.
Interestingly, ingredients remain mainly the same for all types of focaccia: water, flour, yeast, extra virgin olive oil and salt. Pretty much as those for pizza. But the recipe, the taste so as as the name changes when you move from one region of Italy to another.
In Rome, for example, it’s lighter and a bit taller (just enough to slice in in half and make a sandwich). Typical to Rome it’s called Pizza Bianca. The best and most classic way to enjoy it is cut in half and make mortadella sandwich (or mortazza).
In Tuscany “focaccia” or better to say focaccia type of flatbread is called schiacciata, ciaccia o schiaccia, which literaly means “pressed” due to its characteristic dimples. It’s less browned on the top and sometime might be even pale-ish with semi-crunchy crust. About an inch thick it’s perfect for panini.
Both schiacciata and pizza bianca compared to classic focaccia have a higher percentage of water and high hydration results in a softer crumb. There are also other types out there, less famous but still delicious.
Focaccia Barese stuffed with tomatoes and black olives. Focaccia Barese is particularly famous as itis made with potatoes in the dough that make it extra soft and fluffy.
Schiacciata catanese (schiacciate di Catania) stuffed with tuma cheese (first salt cheese) and anchovies.
Focaccia or schiacciata messinese (schiacciata di Messina) stuffed with potatoes, broccoli, tuma cheese, tomatoes and more.
In Liguria, you’ll also find another typical and pretty famous Focaccia di Recco or fugassa cö formaggio in genoese dialect - focaccia stuffed with fresh cheese.
Its origin seems to go back to the twelfth century. According to a document thin bread stuffed with fresh cheese was offered to the crusaders leaving towards the Holy Land.
Love Italian Homemade Bread?
Here’s more to try:
Full Recipe
Italian Focaccia Bread (Liguruian Focaccia)
Ingredients
For the dough:
- 1 cup water lukewarm
- 2 ½ cup (13 oz) bread flour + more if needed
- 1 teaspoon malt or honey
- ½ teaspoon dry yeast (1 teaspoon if needed - see note 2)
- ½ teaspoon salt
- 2 tablespoon Extra virgin olive oil + few more tablespoon for the pan
For salamoia and topping:
- 3 tablespoon extra virgin olive oil
- 3 tablespoon water
- Sea salt flakes
Focaccia Pan:
Instructions
Focaccia Dough
- In a mixer bowl add lukewarm water and yeast.
Let sit for a few minutes until yeast is completely dissolved. - If you’re using a stand mixer use dough hook attachment.Combine in a mixer bowl malt or honey), flour, olive oil and salt. Give a quick stir with a spatula or a fork.
- Start kneading on low speed. Once flour has been completely incorporated increase the speed and knead for about 10 minutes until the dough comes together around the kneading hook, becomes elastic and smooth.
Add a bit more flour if needed. - Place the dough in a large bowl greased with extra virgin olive oil.
Cover the bowl with a plastic wrap and kitchen towel.Let rise for 1.5 - 2 hours in a warm place (75-80F).Past that time the dough should double or even triple in size. - Pour extra virgin olive oil on a 9x13 inch baking pan.Let the dough come out from the bowl onto the pan. Turn it over to coat another side of the dough with olive oil.
- Using your hands pat the dough down to fit the pan. Try to maintain the same thickness all over the pan.Cover with a lid if you have a lid that fits the pan or with linen towel and let rise for another 30-60 minutes or until it has doubled in size.In the meantime, prepare salamoia: beat quickly lukewarm water with extra virgin olive oil.Beat quickly lukewarm water with extra virgin olive oil for salamoia. Once your focaccia has doubled in size pour salamoia all over it.
- Lightly oil your hands and using your fingers press down the dough to imprint typical dimples all over focaccia.Sprinkle with coarse sea salt or sea salt flakes.
- Bake in a preheated to 450F oven for 15-20 minutes (preferably in the lower part of the oven).
Once out of the oven brush your focaccia with extra virgin olive to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
PRO TIP: Cut focaccia in half and stuff with your favorite cured meat or cheese.
Heaven on Earth 😋
Buon Appetito!
Nandini says
I have to say this is the best focaccia recipe ever. I tried two other recipes from the net and they were not good. I have now made yours a few times and they always turn out excellent. Compliments from Australia. Thank you for sharing the recipe!
Pat says
What type of malt is used in this focaccia recipe? Diastatic, non-diastatic or malt syrup?
Svitlana says
If you have a choice use diastatic malt. But! Since this focaccia does not have a long leavening time, even non-diastatic malt or honey will work.
Wendy says
YUM
Fern says
I have never made Italian Bread but for sure am going to try. Thank you so much.
Brent B. says
I make this about every other weekend. It is perfect plain or as a sandwich, and as good as the focaccia my son and I shared in Genoa this April. Also thanks for making the serving size adjustable. Inevitably my family wants a double batch. Finally, for anyone without a physical ailment, try the kneading by hand. It is sloppy but therapeutic, and it gives a sense of accomplishment. Plus the extra dough will wash off. Grazie mille per questa ricetta.
Beatriz Diaz says
Hi I’m a bir confused w the lukewarm part. Any specific tips?
Wayne says
You want your water to be between 100-110°F to activate the yeast. Any warmer, will most likely kill the yeast.
Anne says
Van this proof overnight in fridge
Svi @ ItalianRecipeBook says
Hi Anna, put focaccia in the fridge for ovenight proofing once you've arranged it in the pan and seasoned with salamoia (water+ extra virgin olive oil mix).
Place sheet pans with focaccia in the fridge overnight.
Once ready to bake, remove the plastic wrap and sprinkle with salt.
Let rise in a warm place then bake as in the recipe.
You can find detailed instructions on this process in the post.
Pia says
This recipe is great! I'm from Liguria and was looking for a good focaccia recipe, since it's almost impossible to find real focaccia where I live. This makes me feel like I'm back at home!
Italian Recipe Book says
So happy to hear that this recipe made you feel home again ❤️
Tom says
Easy to follow recipe and great results. And simple to convert to weight, and experiment with that for best hydration and taste. Since everyone in my house loves it, any concerns if I double the ingredients so I can make 2 focaccia loafs at once?
Tina says
I can't wait to try this! Quick question. If I was to leave it in the fridge overnight would I do that for the first rise? Also, no mixer so I'll be kneading by hand.
Italian Recipe Book says
Hi Tina, if you'd like to prepare this ocaccia overnight simply follow the steps as directed in section: Overnight Focaccia Adjustments. In short, you'll set focaccia in the fridge for the final rise.
As to kneading by hand, you might use my stretch and fold technique from No Knead Focaccia recipe to make things a little easier.
Tif says
This looks fantastic, I'm wanting to make this for a sandwich bread, so I'm going to put it in an 8x8 pan!
Deb says
This is the best focaccia we've made. I added a little rosemary and garlic along with the sea salt. Was a little worried about the low height after first rise but 2nd rise (we had time) was beautiful.
Italian Recipe Book says
I'm so happy to hear that you loved my focaccia recipe, Deb. Thank you so much for stopping by and letting me know how it went for you 🙂
Louise says
Love love love this! Just like the focaccia I get in Italy and not the bready kind in the UK!
Italian Recipe Book says
Thank you for your feedback Louise! I'm so happy that with this focaccia recipe you can enjoy authentic Italian focaccia at home 😀
lyn lucasey-phares says
I am a 75 year old baker, lived in Genoa in my twenties and this is a WONDERFUL recipe. Grazie, lyn
Italian Recipe Book says
Thank you so much Lyn!! Your comment means the world to me ❤
I'm glad your enjoyed my Ligurian Focaccia recipe.
Lisa says
I'm not sure, but has this recipe omitted one serve of olive oil? I assume the 2x extra is used once the dough has risen, but then there isn't a measurement to use in the dough (?)
Italian Recipe Book says
Hi Lisa, I'll be happy to clarify this for you.
For this focaccia recipe you'll need:
- 2 tbsp extra virgin olive oil for the dough
- a few tablespoons for the pan
- 3 tablespoons for salamoia
Let me know if you have any other questions.
R says
What an amazing recipe. Crunchy on the outside and soft in the middle!
Italian Recipe Book says
This is what traditional Liguruian focaccia tastes like I'm so happy you enjoyed it and appreciate you letting me know!!
Janet says
Have you ever tried mixing & kneading the dough in a bread machine? Since I have problems with my wrists, I try to use my bread machine for dough making.
Italian Recipe Book says
Hey Janet, great question and my answer is ABSOLUTELY! In fact, at my mother-in-law house during cold season I use bread machine to knead the dough and give it the first rise. Simply use "dough only" setting and once your focaccia dough has leavened for the first time process with the rest of the recipe as described.
Janet says
@Italian Recipe Book, Thanks for the quick response. I will be doing that today. Cheers
Italian Recipe Book says
You're most welcome, let me know how it goes.
Real Baker says
Barf! Why on earth are you not using weight measurements??!!! “Lukewarm water”....??????? I dabble in precision! A stand mixer....? I care about my dough structure too much to use a stand mixer. Garbage recipe
Sharal says
@Real Baker, more like real b!tch.
Anonymous says
@Real Baker, please share your recipe, if you think this one is garbage. This person was kind enough to share his with us. Thank you very much for sharing, I will be making this tomorrow. Also it doesn't cost a thing to be kind.
Sicilian says
Used the same recipe 4ever & to the lady with problems: calm down. It’s so easy even with no stand mixer: Mines too big & cumbersome so I did knead by hand. It’s so good. Horrors! I’m adding peach slices topped with brown sugar to one, cherries topped with slivered almonds to the other, before baking. Some sugar will help that bitterness.
Kimberly Boyle says
Excellent! I just made this today and it came out amazing!!! Great recipe!! Thank you!!!
Noah Strong says
Is it possible to set it in the fridge overnight once you have it in the 9*13 pan? Then do the poking and pouring and baking the next morning?
Italian Recipe Book says
Hi Noah, yes, you can absolutely set in in the fridge overnight with a few simple adjustments.
Once you have your focaccia set in the pan, let it rest for about 30 minutes. Past that time prepare salamoia (water+ extra virgin olive oil) and imprint the dimples. Cover each pan with a plastic wrap making it airtight (super important!).
Place sheet pans with focaccia in the fridge overnight or up to 24 hours.
Once ready to bake, remove the plastic wrap and sprinkle with salt.
Let rise in warm place, turned off oven works perfectly well for this. Since focaccia dough is cold it'll need some extra time to rise. Usually it takes 1-2 hours.
Hope this helps!
BakerBob says
I want to try this recipe but 2.5 cups of bread flour does not equal 13 ounces. Which is correct?
Italian Recipe Book says
It depends a lot on how you measure the flour. Measuring by weight is always more precise. Let me know if you have any other questions. Happy Holidays!
Daniel Bui says
Great recipe! Tasted so much better than anything I've ever had store-bought. Whole family loved it and the one tray didn't last long! 🙂
Anonymous says
Used to live in Liguria--where Focaccia is from. This recipe is the real deal. So easy, and texturally perfect. So lucky to have found you--thanks.
Tried another recipe from a famous Italian chef the next day and it didn't come close. Why mess with perfection...? Learned my lesson.
Anonymous says
I was born and bred (!) in Genoa but now live a very long way from home. The focaccia in Genoa is just something else: oily, salty, crispy and lightweight.I would never attempt to make it home. I have eaten my mother's focaccia but the real deal is the one you get from a Genoese bakery. Fresh from the oven and still warm. In Genoa, many will have a piece of focaccia with their daily coffee instead of a "cornetto" (croissant)
Linh La says
Just made it today.. so good, made a 2nd one, and all have been eaten.. . Been looking for a good schiacciatta recipe for a very long time, brought back yummy memories of Firenze. Thanks for sharing..
Tamim Samee says
Hi. Thanks for this great recipe. I am a little confused about your hydration ratio. From your ingredients, I get 64% which makes sense because the dough must be a little wet right? 55% would be too dry. Please let me know what I am getting wrong.
David Vosloo says
I also noticed this . I made it was our the recipe and it was crispy on the outside and lovely and most on the inside. I'll try at 55% next time was in interested to taste the difference. What I do differently in addition to this recipe is I disolve a table spoon of salt with water and pour over filling all the holes before I put olive oil and rosemary, garlic and salt over ( about 1/2 a cup water ) .
Lago says
Do you use 00 flour, or general purpose? Thanks!
Italian Recipe Book says
Hello Lago, I used all purpose flour. But you can also use a 1:1 mix of bread and 00 .
first time bread maker says
@Italian Recipe Book, your recipe above says to use bread flour and links to King Arthur bread flour, but your comments say you use APF! i used all bread flour (24% protein) and have no stand mixer and really struggled to knead this.
Italian Recipe Book says
You'll get the best results with bread flour but you can definitely use all purpose or a mix of two. It's a laborious process to knead the dough by hand to perfection but totally possible. If it feels to stiff feel free to add a little bit of water. The amount of water flour can absorb varies highly on the humidity of the place where you live and type of flour you use. Hope this helps 🙂
Anonymous says
@first time bread maker, yes i agree with you, i don’t have a stand mixer either. How long do we should we knead the dough???
Kerrie says
What kind of malt? Diaistatic? This looks like some focaccia I had in Rome that was incredible!
Italian Recipe Book says
Hi Kerrie, you can use any kind of malt you have handy. Diastatic malt extract or powder works great. As an alternative you can also use honey. Let me know how it goes!
Robert Morrow says
As a 90 year old Retired Chef I love to bake breads and focaccia bread is one of my favorites. What I like the dough can be flavored changed easy. Goes from crispy to sandwich size. Left overs can be used for many things. Thanks for your site.
Italian Recipe Book says
Hi Robert, thank YOU for stopping by! Wow, you must sure have your own tricks to making the best focaccia.
I can never have enough of it 🙂