FOCACCIA GENOVESE (genoese flat bread)


A great classic from Liguria, a very soft bread, seasoned with the best extra virgin olive oil in the world and which smells of the sea and rosemary. To make and make again at home… one slice after another… the FOCACCIA GENOVESE is truly IRRESISTIBLE!


  • 500 g of strength flour (Manitoba)
  • 300 g of warm water
  • 20 g of extra virgin olive oil
  • 9 g of salt
  • 10 g of fresh brewer’s yeast (or just under half a sachet of dry yeast)
  • brine: 30 g of extra virgin olive oil, 15 g of water
  • coarse salt (or flakes)
  • a sprig of rosemary

Pour the water and crumble the brewer’s yeast into a container (add half a teaspoon of sugar), mix well and leave to rest for 5 minutes, the yeast will reactivate and begin to form bubbles on the surface.

Place the flour in the planetary mixer with the paddle attachment and, mixing at low speed, slowly add the water with the yeast, allowing the water to be absorbed little by little.


Finally add the salt and, little by little, the oil, until it is perfectly absorbed and the mixture is smooth.

At this point change the hook with the corkscrew hook (for bread) and continue working at medium-low speed for 10 minutes. The dough must take a “rope” and I recommend that, after the first 5 minutes, you stop the mixer, put the bowl in the fridge for 10 minutes, and then start working again for another 5. In this way the dough will not overheat and you will be able to relax for a moment to better grasp the stringing. At the end of 10 minutes the dough will be well rolled up on the mixer hook and will fall to the bottom as if there was a “rope” inside.

Grease the work surface with extra virgin olive oil and quickly knead the dough to give it a spherical shape, place it in a container covered with cling film. Leave to rise in a warm, turned off oven with the light on (or static light at a temperature of around 25°C) for around 2 hours.

At that point, take a 24 cm springform pan, grease the bottom and edges well and place the dough, lightly greasing the surface and covering it with cling film. Leave to rise again (always in a warm oven with the light on) for at least 40 minutes, until the dough swells. In the meantime, mix the water and oil from the brine and beat lightly with a fork to create an emulsion.

Once the time has passed, make dimples all over the dough with your fingertips and pour the brine over them – in a thin stream – so that it ends up in all the dimples and also on the surface. Sprinkle with coarse salt (or salt flakes) and add the rosemary, if you want also sprinkle with pepper. Put it back in the oven to rise for 20-30 minutes.


Set the oven to 240° C (ventilated) and cook for about 40 minutes until the focaccia is golden brown. If you don’t want an overly crunchy crust in the last 10 minutes, cover the surface with silver paper. Remove from the oven and cover with a cloth until it becomes lukewarm. Un-mold and serve!

It’s good hot, warm, cold, on its own, with a side dish… It’s delicious, always.

Happy Focaccia Genovese to everyone!

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