Focaccia Genovese

Ingredients
500 g Italian '00' flour
250 g water
30 g extra virgin olive oil
15 g salt
1 teaspoon malt, honey or sugar
20 g fresh yeast or 7 g dried
Fine salt
Extra virgin olive oil and lukewarm water to finish

I put half the flour in the mixer bowl and fit the dough hook. You can knead by hand with a little muscle.

I add a teaspoon of honey or the chosen alternative.

Then extra virgin olive oil.

I dissolve yeast in water at 30°C and pour over the flour.

I start kneading to combine.

I add remaining flour and salt.

I continue kneading.

The dough gradually becomes smooth; I work for 10/15 minutes.

Once elastic and developed, I remove to the work surface.

I form a ball, cover with a towel and rest 15 minutes, keeping it protected from air.

I generously oil a large tray with a brush. Mine measures 32 x 37 cm.

I fold the dough in half and flatten slightly to strengthen it.

I fold in half again and stretch slightly.

I fold towards the centre into a spiral-like shape.

I close neatly into a ball, seam down, and place in the oiled tray centre.

I brush all over with oil so it does not dry.

I rise in the switched-off oven with the light on for 1 hour until doubled.

I gently spread the soft dough with fingertips and palm to cover the entire tray.

I sprinkle evenly with fine salt without overdoing it and rise in the closed, switched-off oven for 45/60 minutes.

After 1 hour, it has risen further. I pour over a scant glass of lukewarm water.

Then plenty of oil, spreading over the surface by hand. It may seem excessive, but is absorbed during baking.


Once evenly spread, I make the classic fingertip dimples without piercing the dough. They fill with liquid. I rise another 45 minutes in the closed, switched-off oven.


With 10 minutes remaining, heat the oven to 230°C and bake for 15/20 minutes.

I remove from oven and tray and place on a rack to prevent sogginess.
Delicious split and filled with cured meats. Brush with more oil for a glossy top.

Fill the dimples with olives, tomatoes or onions if desired. I recommend softening onions in a pan first so they do not burn.