Focaccia Genoese
Experience the rustic charm of Italy with Focaccia Genoese, a golden, olive oil-rich bread that’s a sensory delight. This authentic Ligurian recipe features a perfectly airy interior, a crisp, dimpled crust, and a luxurious drizzle of extra virgin olive oil. Flavored with fragrant rosemary and a sprinkle of flaky sea salt, every bite bursts with a symphony of earthy and savory notes. Simple yet exquisite, this homemade focaccia is achieved with just a handful of pantry staples and minimal effort, thanks to two leisurely rises that develop its signature soft texture. Perfect as a side to soups, a base for sandwiches, or served warm with a bowl of olive oil for dipping, this versatile Italian classic is sure to bring the warm ambiance of a traditional bakery straight to your table.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 325 milliliters Warm water
- 7 grams Active dry yeast
- 10 grams Salt
- 5 grams Granulated sugar
- 80 milliliters Olive oil
- 5 grams Sea salt flakes
- 2 sprigs Fresh rosemary
Instructions
In a small bowl, mix the warm water, granulated sugar, and active dry yeast. Let it sit for 10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and 40 milliliters of olive oil.
Mix the ingredients with a wooden spoon or your hands until a shaggy dough forms.
Transfer the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
Oil a 9x13-inch (23x33 cm) baking pan with 20 milliliters of olive oil. Punch down the risen dough and transfer it to the pan.
Using your fingers, gently stretch the dough to fit the pan, creating dimples all over the surface. Cover the pan and let the dough rise again for 30 minutes.
Preheat the oven to 230°C (450°F). Drizzle the remaining 20 milliliters of olive oil over the dough, ensuring it pools in the dimples.
Sprinkle the surface with sea salt flakes and scatter the fresh rosemary leaves evenly on top.
Bake the focaccia in the preheated oven for 18-20 minutes or until golden brown.
Remove the focaccia from the oven and let it cool slightly before slicing and serving.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 730 mg | 32% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.8 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 71 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
