Traditional Focaccia Recipe (Focaccia Genovese)
Classic Focaccia Genovese is the mother to all flatbreads. It's about 1/2 inch thick, a little chewy but still soft inside with a delicious olive oil crust on top and on the bottom.
Classic Focaccia Genovese is the mother to all flatbreads. It's about 1/2 inch thick, a little chewy but still soft inside with a delicious olive oil crust on top and on the bottom.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 4.8375 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.667962 g
- Serving Size 1 1 Serving (19g)
- Sodium 1163.281125 mg
- Sugar 0 g
- Trans Fat 0.1309995 g
- Calories 43 calories
Step-by-step
- sea salt flakes
- 3 tbsp water
- 3 tbsp extra virgin olive oil
- â½ tsp salt
- 1 cup water (lukewarm)
- 2 cup (13 oz) bread flour (+ more if needed)
- 1 tsp malt or honey
- â½ tsp dry yeast ((1 tsp if needed - see note 2))
- 2 tbsp extra virgin olive oil for
- 1 quarter-sheet baking pan 9x13 inch
Scaling Proportions and Pan Geometry
Adapting yeast doughs requires careful math rather than arbitrary guessing. Shifting from a standard quarter-sheet pan to a larger half-sheet pan demands doubling every single ingredient precisely to maintain that crucial half-inch depth. Baking vessels must be heavy aluminum or steel rather than dark non-stick surfaces, which absorb too much radiant heat and cause the bottom oil to burn before the interior fully develops. Water temperature should register between 105 degrees Fahrenheit and 110 degrees Fahrenheit when activating dry yeast with malt or honey, ensuring rapid fermentation without thermal shock. Allowing the dough to rest for 15 minutes before final stretching prevents the gluten network from snapping back violently.
Avoiding Common Structural Failures
Rushing the fermentation phase destroys the characteristic internal air pockets that define proper artisanal focaccia. Pushing fingertips deep into the dough until they touch the metal pan creates the signature dimples, which must then fill with a brine mixture of water and extra-virgin olive oil to lock in moisture during baking. Store leftover portions wrapped tightly in foil at room temperature for up to 48 hours, or freeze them immediately for up to one month to preserve crumb texture.
