Classic Genoese-Style Focaccia with Olive Oil and Sea Salt

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This pillowy, golden focaccia comes from Genoa, the capital of Liguria, where excellent extra virgin olive oil is a way of life. The signature dimpled surface holds pools of fragrant oil and crunchy sea salt, creating a crackly crust over a soft, airy crumb. The classic recipe is simple, letting the quality of just a few ingredients shine.

Nutrition Facts

Per serving (estimated)

• 360 kcalCalories
• 16 gFat
• 2.3 gSaturated Fat
• 47 gCarbs
• 2 gFiber
• 1 gSugar
• 8 gProtein
• 620 mgSodium
• 110 mgPotassium
• 20 mgCalcium
• 3 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the dough

• 500 g (4 cups) Italian '00' or bread flour
• 400 ml (1 2/3 cups) lukewarm water
• 7 g (1 packet) active dry yeast
• 1 teaspoon granulated sugar
• 10 g (2 teaspoons) fine sea salt
• 60 ml (1/4 cup) extra virgin olive oil

For the topping

• 80 ml (1/3 cup) extra virgin olive oil
• 2 tablespoons lukewarm water
• 1 teaspoon coarse sea salt, plus extra for sprinkling
• 2 sprigs fresh rosemary, leaves stripped
• 1 small red onion, thinly sliced (optional)

Directions

1. In a large bowl, whisk the lukewarm water, yeast, and sugar together and let stand for 5-10 minutes until foamy and fragrant.
2. Add the flour and fine salt to the bowl and stir with a wooden spoon until a shaggy dough forms. Turn out onto an unfloured surface and knead for 8-10 minutes until smooth and elastic, then gradually work in 60 ml of olive oil until fully incorporated.
3. Shape the dough into a ball, place in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1.5-2 hours until doubled in size.
4. Pour 2 tablespoons of the topping olive oil into a 23×33 cm (9×13 inch) rimmed baking pan. Transfer the risen dough to the pan and gently stretch it toward the edges; if it resists, rest for 10 minutes and continue. Cover and rise again for 1-1.5 hours until visibly puffy.
5. Preheat the oven to 230°C (450°F). Whisk the remaining topping olive oil with the lukewarm water and 1/2 teaspoon of coarse salt to make a brine.
6. Use oiled fingertips to deeply dimple the entire surface of the dough, pressing all the way to the bottom of the pan. Pour the oil-salt brine evenly over the top, letting it settle into the dimples. Scatter the rosemary, sliced onion (if using), and a generous pinch of coarse sea salt over the surface.
7. Bake on the middle rack for 20-25 minutes, rotating once, until the top is deep golden brown, the edges are crisp, and the bottom releases easily from the pan.
8. Transfer immediately to a wire rack and let cool for at least 10 minutes before slicing into squares. Serve warm or at room temperature.

Cook’s Notes

• Use the best extra virgin olive oil you can find – it is the dominant flavor and defines the dish.
• The double rise is essential: it develops the airy, chewy crumb that distinguishes Genoese focaccia from thinner styles.
• Do not skip the brine on top; it creates the signature crisp, glossy crust and delivers salt in every bite.
• Baking in a metal pan gives the crispiest bottom; glass works but won't brown as deeply.
• Leftover focaccia is excellent split and grilled, or used for sandwiches the next day.

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