International Cuisine > Italian Cuisine > Pizza & Flatbreads > Focaccia Recipe (Italian)

Classic Focaccia Genovese

Discover the secrets to baking a perfect, olive oil-rich Focaccia Genovese at home. This recipe guides you through each step, from preparing the dough to achieving that signature dimpled surface and irresistible golden crust.

Prep Time
20 minutes (plus 2-3 hours proofing)
Cook Time
25-30 minutes
Servings
8-10
Ingredients
  • 500 g All-Purpose Flour
  • 7 g Active Dry Yeast
  • 350 ml Warm Water
  • 10 g Salt
  • 100 ml Extra Virgin Olive Oil
  • To taste Coarse Sea Salt
  • 2 sprigs Fresh Rosemary

Activate the Yeast

In a small bowl, dissolve the active dry yeast in warm water. Let it stand for 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to use.

Prepare the Dough

In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and half of the olive oil. Gradually incorporate the flour into the wet ingredients until a shaggy dough forms.

Knead the Dough

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. Add a little flour if the dough is too sticky.

First Proofing

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1.5 - 2 hours, or until doubled in size.

Shape the Focaccia

Grease a 9x13 inch baking pan with olive oil. Gently deflate the dough and transfer it to the prepared pan. Use your fingertips to stretch and press the dough to fill the pan evenly. If the dough resists, let it rest for 5 minutes and try again.

Second Proofing

Cover the pan with plastic wrap and let it rise for another 30-60 minutes, or until the dough is puffy.

Dimple and Season

Preheat your oven to 220°C (425°F). Use your fingertips to create deep dimples all over the surface of the dough. Drizzle generously with olive oil and sprinkle with coarse sea salt and fresh rosemary (if using).

Bake the Focaccia

Bake for 25-30 minutes, or until the focaccia is golden brown and the bottom sounds hollow when tapped. Rotate the pan halfway through baking to ensure even browning.

Cool and Serve

Let the focaccia cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature. Enjoy with your favorite toppings or on its own.

Nutrition Facts Estimated per 100g of product

Note: The following values are estimates and may vary based on specific ingredients and portion sizes.

Calories: 280-320
Total Fat: 12-15g
Saturated Fat: 2-3g
Cholesterol: 0mg
Sodium: 300-400mg
Total Carbohydrate: 35-40g
Dietary Fiber: 2-3g
Sugars: 1-2g
Protein: 6-8g

Other Important Considerations for Nutrition

  • Olive Oil: Rich in monounsaturated fats, which are beneficial for heart health. Use high-quality extra virgin olive oil for the best flavor and nutritional benefits.
  • Salt: Be mindful of your salt intake. You can reduce the amount of salt used without significantly impacting the flavor.
  • Customization: Adding toppings like vegetables (e.g., tomatoes, olives) can increase the nutritional value of your focaccia.

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FAQ

  • Can I use instant yeast instead of active dry yeast?

    Yes, you can use instant yeast. You don't need to activate it beforehand. Just add it directly to the flour.
  • Can I freeze the focaccia?

    Yes, you can freeze baked focaccia. Wrap it tightly in plastic wrap and then foil. Thaw at room temperature before serving. You can also freeze the dough after the first proofing. Thaw it in the refrigerator overnight before shaping and baking.
  • What if my dough is too sticky?

    If your dough is too sticky, add a little flour, one tablespoon at a time, until it becomes more manageable. Avoid adding too much flour, as this can make the focaccia tough.
  • Why is my focaccia not rising?

    Ensure your yeast is active and that the water used to activate it isn't too hot or too cold. The ideal temperature is lukewarm. Also, make sure you're proofing the dough in a warm environment. A cold environment will slow down the rising process.