🛒 Ingredients
- 500g strong bread flour
- 350ml water
- 7g dry yeast
- 10g salt
- 80ml extra virgin olive oil
- black olives
- fresh rosemary
- flaky sea salt
👨🍳 Step-by-step instructions
-
Mix flour, yeast and water. Knead for 5 minutes. Add salt and 40ml oil. Knead for 10 minutes.
-
Leave to prove covered for 1 hour until doubled in size.
-
Spread in an oiled tin. Prove for a further 30 minutes.
-
Using your fingers, press the characteristic dimples right down to the base.
-
Scatter olives and rosemary. Pour over the remaining 40ml oil. Sprinkle flaky salt. Bake at 230°C for 20–25 minutes.
💡 Chef's tip
Quality extra virgin olive oil is the soul of focaccia. The dimples must be filled with oil before baking: that liquid is what creates the characteristic texture.
📝 Our take
Authentic Genovese focaccia is one of the best breads in the world and barely known outside Italy. The dimples that fill with oil during baking create a texture with no real equivalent. It requires a long fermentation and is worth every minute.
🍷 Wine & food pairing
Light Ligurian white wine: Vermentino or Pigato. Or simply alongside a board of cured meats and olives.
Suggested wine: Vermentino ligur o Pigato blanco
⭐ Have you tried this recipe?
Select a rating
