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5 from 1 vote

Tradittional Focaccia Recipe {Focaccia Genovese}

Classic Focaccia Genovese is the mother to all flatbreads. 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.
Prep Time20 mins
Cook Time20 mins
Rising Time3 hrs
Total Time40 mins
Course: Bread
Cuisine: Italian
Servings: 4


For the dough:

  • 1 cup water lukewarm
  • 2 ½ cup (13 oz) bread flour + more if needed
  • 1 tsp malt or honey
  • ½ tsp dry yeast (1 tsp if needed - see note 2)
  • ½ tsp salt
  • 2 tbsp Extra virgin olive oil for

For salamoia and topping:


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 quarter-sheet (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.


NOTE 1: You can make focaccia without any tools combining all ingredients as stated in the process about and kneading the dough with your hands.
NOTE 2: Use 1 tsp yeast 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.
TIP: 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.