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Focaccia Genovese

Light, chewy, and kissed with olive oil in every bite, this Focaccia Genovese brings bakery-style flavor right into your kitchen. The dough comes together with simple pantry staples and bakes into a beautifully soft bread with a crisp, salty top.
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Ingredients Method Notes

Ingredients
  

  • 225 ml lukewarm water 1 cup
  • 1 tsp dried yeast
  • 350 g all-purpose flour or more as needed to form the dough
  • 1 tsp honey
  • 1 Tb salt
  • 2 Tbs olive oil
  • 2 or 3 Tb water for finishing the focaccia
  • 2 or 3 Tb olive oil for finishing the focaccia
  • coarse salt
  • rosemary leaves optional
  • thinly sliced onions optional, moistened with a drizzle of olive oil
  • olives optional
  • cherry or grape tomatoes optional
  • rosemary leaves optional

Method
 

  1. Whisk the lukewarm water and dried yeast together in the bowl of a standing mixer and let rest for 5-10 minutes.
  2. Add one cup of the flour and mix with the dough hook until a smooth paste forms.
  3. Add the salt, honey, olive oil, and the remaining flour.
  4. Continue mixing with the dough hook until the dough becomes elastic and slightly sticky.
  5. Form the dough into a ball in the mixing bowl, cover with a towel, and let rise in a warm place for about 2 hours or until doubled in size.
  6. Drizzle olive oil onto a baking sheet and transfer the dough onto the oil.
  7. Flatten the dough into a rough rectangle and turn it over to coat both sides with oil.
  8. Cover the dough with plastic wrap or wax paper and a towel, then let rest for 20-30 minutes.
  9. Spread the dough evenly across the baking pan with your hands.
  10. Cover the dough again and let rise in a warm place for 45-60 minutes.
  11. Mix the finishing water and olive oil together and pour over the dough.
  12. Spread the liquid over the dough with your hands and press dimples all over the surface with your fingertips.
  13. Sprinkle with coarse salt and optional toppings if using.
  14. Bake in a preheated 200C/400F oven for 20-30 minutes until golden brown on top.
  15. Let the focaccia cool on a baking grid before serving warm or at room temperature.

Notes

Store leftover focaccia in the refrigerator for up to 3-4 days or freeze for up to 3 months. Serve alongside soups, salads, roasted vegetables, or simple appetizer spreads.