Name: Classic Genoese-Style Focaccia with Olive Oil and Sea Salt
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 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; 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)

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.

Prep Time25 mins

Cook Time25 mins

Total Time50 mins

Servings8

Yield8 servings

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

In a large bowl, whisk the lukewarm water, yeast, and sugar together and let stand for 5-10 minutes until foamy and fragrant.
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.
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.
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.
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.
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.
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.
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.