Focaccia Genovese

How to Make Focaccia Genovese

1. 1

   Step 1: Bloom yeast and combine flour with water

   Dissolve the active dry yeast and sugar in the warm water and let sit until foamy, about 5–10 minutes. In a large bowl add the flour, then pour in the yeast mixture and stir with a spatula until a shaggy, sticky dough forms. Avoid adding extra flour; high hydration is essential for the characteristic open crumb.

   For this step

   • 4 1/4 cupsBread flour (or strong white flour)
   • 1 1.7 cupsWarm water (95–105°F / 35–40°C)
   • 2 tspActive dry yeast
   • 1 tspGranulated sugar (or honey)
   
2. 2

   Step 2: Incorporate salt and olive oil

   Sprinkle the fine sea salt over the dough and add about two-thirds of the olive oil. Use a wet hand or dough scraper to fold and press the oil into the dough, or perform a short, gentle knead for 2–3 minutes until cohesive and glossy. The dough should remain tacky and soft — this oil-first method gives the focaccia its rich texture.

   For this step

   • 2 tspFine sea salt (for dough)
   
3. 3

   Step 3: Bulk fermentation with folds

   Cover the bowl and let the dough rise at room temperature for 90–120 minutes, performing 2 sets of gentle stretch-and-folds every 30–45 minutes to build strength without aggressive kneading. Between folds the dough will relax and rise, growing noticeably airy and elastic. A warm draft-free spot (75–80°F / 24–27°C) gives best results.
   
4. 4

   Step 4: Prepare pan, transfer dough, and dimple

   Generously oil a 9x13-inch (or similar) rimmed baking pan with about a tablespoon of the remaining oil and transfer the dough into the pan. With heavily oiled fingertips, gently stretch and coax the dough to fill the pan, then press deep dimples across the surface with your fingertips to create the classic focaccia texture. Drizzle the remaining olive oil over the top and sprinkle with chopped rosemary and coarse salt.

   For this step

   • 1 tbspFresh rosemary, chopped
   • 1 tbspCoarse sea salt or flaky salt (for finishing)
   
5. 5

   Step 5: Final rise (or retarding option)

   Cover the pan and let the dough proof for 30–45 minutes at room temperature until noticeably puffy, or for a more developed flavor refrigerate overnight (8–12 hours) and bring back to room temp before baking. The surface should feel airy and slightly jiggly when ready.
   
6. 6

   Step 6: Bake until golden and finish with olive oil

   Preheat the oven to 450°F (230°C). Bake the focaccia in the middle rack for 20–25 minutes, rotating once if needed, until deep golden brown and crisp at the edges. Remove from the oven, let cool briefly on a rack, then drizzle with a little extra-virgin olive oil before slicing and serving.
   

1. Dissolve the active dry yeast and sugar in the warm water and let sit until foamy, about 5–10 minutes. In a large bowl add the flour, then pour in the yeast mixture and stir with a spatula until a shaggy, sticky dough forms. Avoid adding extra flour; high hydration is essential for the characteristic open crumb.
2. Sprinkle the fine sea salt over the dough and add about two-thirds of the olive oil. Use a wet hand or dough scraper to fold and press the oil into the dough, or perform a short, gentle knead for 2–3 minutes until cohesive and glossy. The dough should remain tacky and soft — this oil-first method gives the focaccia its rich texture.
3. Cover the bowl and let the dough rise at room temperature for 90–120 minutes, performing 2 sets of gentle stretch-and-folds every 30–45 minutes to build strength without aggressive kneading. Between folds the dough will relax and rise, growing noticeably airy and elastic. A warm draft-free spot (75–80°F / 24–27°C) gives best results.
4. Generously oil a 9x13-inch (or similar) rimmed baking pan with about a tablespoon of the remaining oil and transfer the dough into the pan. With heavily oiled fingertips, gently stretch and coax the dough to fill the pan, then press deep dimples across the surface with your fingertips to create the classic focaccia texture. Drizzle the remaining olive oil over the top and sprinkle with chopped rosemary and coarse salt.
5. Cover the pan and let the dough proof for 30–45 minutes at room temperature until noticeably puffy, or for a more developed flavor refrigerate overnight (8–12 hours) and bring back to room temp before baking. The surface should feel airy and slightly jiggly when ready.
6. Preheat the oven to 450°F (230°C). Bake the focaccia in the middle rack for 20–25 minutes, rotating once if needed, until deep golden brown and crisp at the edges. Remove from the oven, let cool briefly on a rack, then drizzle with a little extra-virgin olive oil before slicing and serving.