mediumsideveganCC0 1.0 Universal
Classic Focaccia Genovese – Ligurian Rosemary & Olive Oil Flatbread
The authentic Ligurian flatbread: soft and airy crumb with a golden crispy crust, featuring iconic dimples bathed in an olive oil and sea salt brine with fresh rosemary.
Prep
25 min
Cook
20 min
Total
45 min
Ingredients
8servings
- Strong bread or all-purpose flour400 g
- Lukewarm water260 ml
- Extra virgin olive oil50 ml
- Active dry yeast7 g
- Fresh rosemary needles10 g
- Coarse sea salt flakes8 g
Preparation Steps
1
Dissolve yeast in lukewarm water. In a bowl, combine flour with fine salt, yeast mixture, and 20 ml olive oil. Knead for 8-10 minutes into a soft, elastic dough.
10 min timer
2
Let rise covered for 60 minutes. Oil a large baking sheet, stretch dough with your hands to fit, and let proof for 30 minutes.
30 min timer
3
Press your fingertips firmly into the dough to form characteristic deep dimples. Pour over a brine of olive oil and warm water, then scatter fresh rosemary and sea salt flakes.
5 min timer
4
Bake in preheated oven at 220°C (430°F) for 18-20 minutes until gloriously golden and crusty at the edges.
20 min timer
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Provenance & Public Domain Audit
Source: Traditional Italian Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
