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Focaccia bread is one of the most famous Italian flatbreads.
This Focaccia, Genovese is the most classic, Italian Focaccia recipe. Soft and spongy inside it’s generously coated with extra virgin olive oil and large coarse sea salt that creates the perfect crust.
This recipe is typical to Liguria region and Genoa in particular where it’s called focaccia al olio or Fugassa in Genoese dialect.
And I bet, wherever in the world you might be, every time focaccia is mentioned this classic Focaccia is what picture.

The wordfocaccia (pronounced “foh-KA–cha”) has Latin origin. Focus – means fire and Panis focacius literally means “a flatbread baked in the coals”.
Often, with the word focaccia people refer to all its possible variants. However, this term mainly refers to the classic Focaccia Genoese.
It’s about ½ inch thick, a little chewy but still soft inside with a delicious olive oil crust on top and on the bottom. For those of you guys who are serious into baking, traditional Focaccia Genovese has approx. 55% hydration ratio.

Focaccia Origin
Focaccia as it’s known today dates back to 16th century.
Bakers were making focaccia early in the morning, before baking first loaves of bread, to test temperature in the wooden oven and munch on something hot and filling early morning.
But before I get to the authentic Genoese focaccia recipe let’s see some of the popular focaccia bread “cousins”. They are very similar to the staple focaccia but each with its unique characteristic.
Different Types Of Focaccia Bread
You can find its variations all across Italy. Thin or tall, salty, salt free or even sweet; crunchy and oily or soft and friable, with topping, plain or stuffed with cured meat – just to name a few.
Interestingly, ingredients remain mainly the same for all types of focaccia: water, flour, yeast, extra virgin olive oil and salt. Pretty much as those for pizza.
But the recipe, the taste so as as the name changes when you move from one region of Italy to another.
In Rome, for example, it’s lighter and a bit taller (just enough to slice in in half and make a sandwich). Typical to Rome it’s called Pizza Bianca. The best and most classic way to enjoy it is cut in half and make mortadella sandwich (or mortazza).
In Tuscany “focaccia” or better to say focaccia type of flatbread is called schiacciata, ciaccia o schiaccia, which literaly means “pressed” due to its characteristic dimples. It’s less browned on the top and sometime might be even pale-ish with semi-crunchy crust.
About an inch thick it’s perfect for panini.
Both schiacciata and pizza bianca compared to classic focaccia have a higher percentage of water and high hydration results in a softer crumb.
There are also other types out there, less famous but still delicious.
Focaccia Barese stuffed with tomatoes and black olives. Focaccia Barese is particularly famous as itis made with potatoes in the dough that make it extra soft and fluffy.
Schiacciata catanese (schiacciate di Catania) stuffed with tuma cheese (first salt cheese) and anchovies.
Focaccia or schiacciata messinese (schiacciata di Messina) stuffed with potatoes, broccoli, tuma cheese, tomatoes and more.
In Liguria, you’ll also find another typical and pretty famous Focaccia di Recco or fugassa cö formaggio in genoese dialect – focaccia stuffed with fresh cheese.
Its origin seems to go back to the twelfth century. According to a document thin bread stuffed with fresh cheese was offered to the crusaders leaving towards the Holy Land.
Today we’ll be making the most famous and classic version of this bread – Classic Focaccia Genovese.
It’s the mother to all flatbreads. It’s about ½ inch thick, a little chewy but still soft inside with a delicious olive oil crust on top and on the bottom.
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How To Make Focaccia Bread – Step By Step
- In a mixer bowl add lukewarm water and yeast. Let sit for a few minutes until yeast is completely dissolved (photo 1).
- Combine in a mixer bowl malt (or honey), flour, olive oil and salt (photo 2). Give a quick stir with a spatula or a fork.
- Start kneading on low speed (photo 3).

- Once flour has been completely incorporated increase the speed and knead for about 10 minutes (photo 4) until the dough comes together around the kneading hook, becomes elastic and smooth (photo 5).
- Place the dough in a large bowl greased with extra virgin olive oil (photo 6). Cover the bowl with a plastic wrap and kitchen towel (photo 7).
- Let rise for 1.5 – 2 hours in a warm place (75-80F).
- Past that time the dough should double or even triple in size (photo 8).

- Pour extra virgin olive oil on aquarter-sheet 9×13 inch baking pan (photo 9).
- Let the dough come out from the bowl onto the pan. Turn it over to coat another side of the dough with olive oil (photo 10).
- Using your hands pat the dough down to fit the pan (photo 11). Try to maintain the same thickness all over the pan. Cover with a lid if you havea lid that fits the panor with linen towel (photo 12).
- Let rise for another 30-60 minutes or until it has doubled in size (photo 13).
- In the meantime, prepare salamoia: beat quickly lukewarm water with extra virgin olive oil
- Once your focaccia has doubled in size pour salamoia all over it (photo 14).

- Lightly oil your hands and using your fingers press down the dough to imprint typical dimples all over focaccia bread (photo 15).
- Sprinkle withcoarse sea saltor sea salt flakes (photo 16).
- Bake in a preheated to 450F (230C) oven for 15-20 minutes (preferably in the lower part of the oven).
- Once out of the oven brush focaccia with extra virgin olive to taste (photo 17).

Extra Tips For Perfect Focaccia Bread
- For the most delicious, soft and spongy focaccia use minimum required amount of yeast.
- Use 1 tsp yeast (see recipe for details) only if you are not sure in the quality of your dry yeast or using it for the first time. Also, if you need to slightly accelerate rising time of the dough.
- If the dough had risen quickly the first time and you still have plenty of time for the second rise in the pan and before baking it (for example guests coming for dinner) punch the dough down in the bowl and let it rise again before arranging it in the pan.
Can I make focaccia dough in advance and let it rest overnight in the fridge?
Yes, you can absolutely set in in the fridge overnight with a few simple adjustments.
Overnight Focaccia Adjustments
- Once you have your focaccia(s) set in the pan, let it rest for about 30 minutes.
- Past that time prepare salamoia (water+ extra virgin olive oil) and imprint the dimples.
- Cover each pan with a plastic wrap making it airtight (super important!).
- Place sheet pans with focaccia in the fridge overnight or up to 24 hours.
- Once ready to bake, remove the plastic wrap and sprinkle with salt.
- Let rise in a warm place or previously slightly preheated turned off oven.
Since focaccia dough is cold it’ll need some extra time to rise. Usually it takes 1-2 hours. - Bake in a preheated to 450F oven for 15-20 minutes as directed in the last step of the recipe.
- Once focaccia bread is cooked brush it with extra virgin olive.
This a basic focaccia recipe that you can use in many different ways.
If you’re looking for focaccia topping ideas check these .
5 from 8 votes
Italian Focaccia Bread {Liguruian Focaccia}
Classic Focaccia Genovese is the mother to all flatbreads. It’s about ½ inch thick, a little chewy but still soft inside with a delicious olive oil crust on top and on the bottom.
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Prep Time20 mins
Cook Time20 mins
Rising Time3 hrs
Total Time40 mins
Course: Bread
Cuisine: Italian
Servings: 4
Ingredients
For the dough:
- 1 cup water lukewarm
- 2 ½ cup (13 oz) bread flour + more if needed
- 1 tsp malt or honey
- ½ tsp dry yeast (1 tsp if needed – see note 2)
- ½ tsp salt
- 2 tbsp Extra virgin olive oil + few more tbsp for the pan
For salamoia and topping:
- 3 tbsp extra virgin olive oil
- 3 tbsp water
- Sea salt flakes
Focaccia Pan:
Instructions
Focaccia Dough
In a mixer bowl add lukewarm water and yeast.
Let sit for a few minutes until yeast is completely dissolved.If you’re using a stand mixer use dough hook attachment.
Combine in a mixer bowl malt (or honey), flour, olive oil and salt. Give a quick stir with a spatula or a fork.Start kneading on low speed. Once flour has been completely incorporated increase the speed and knead for about 10 minutes until the dough comes together around the kneading hook, becomes elastic and smooth.
Add a bit more flour if needed.Place the dough in a large bowl greased with extra virgin olive oil.
Cover the bowl with a plastic wrap and kitchen towel.Let rise for 1.5 – 2 hours in a warm place (75-80F).
Past that time the dough should double or even triple in size.
Pour extra virgin olive oil on a quarter-sheet (9×13 inch) baking pan.
Let the dough come out from the bowl onto the pan. Turn it over to coat another side of the dough with olive oil.Using your hands pat the dough down to fit the pan. Try to maintain the same thickness all over the pan.
Cover with a lid if you have a lid that fits the pan or with linen towel and let rise for another 30-60 minutes or until it has doubled in size.
In the meantime, prepare salamoia: beat quickly lukewarm water with extra virgin olive oil.
Beat quickly lukewarm water with extra virgin olive oil for salamoia.
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Lightly oil your hands and using your fingers press down the dough to imprint typical dimples all over focaccia.
(Video) 96 year old Francesca makes focaccia genovese! | Pasta GranniesSprinkle with coarse sea salt or sea salt flakes.
Bake in a preheated to 450F oven for 15-20 minutes (preferably in the lower part of the oven).
Once out of the oven brush your focaccia with extra virgin olive to taste.
Notes
NOTE 1: You can make focaccia without any tools combining all ingredients as stated in the process about and kneading the dough with your hands.
NOTE 2: Use 1 tsp yeast if you are not sure in the quality of your dry yeast or using it for the first time.
Also, if you need to slightly accelerate rising time of the dough.
TIP: If the dough had risen quickly the first time and you still have plenty of time for the second rise in the pan and before baking it (for example guests coming for dinner) punch the dough down in the bowl and let it rise again before arranging it in the pan.
Liked this recipe?Follow @italianrecipeb for more!

PRO TIP: Cut focaccia in half and stuff with your favorite cured meat or cheese.
Heaven on Earth 😋

TRY ALSO: Pinsa Romana {Roman Style Pizza} – a healthier, more digestible version of pizza
Love Italian Homemade Bread?
Here’s more to try:
Homemade Ciabatta Bread {Step By Step}
Tuscan Bread {Pane Toscano}
Pagnotta {Italian Round Country Bread}
Buon Appetito!
FAQs
How is focaccia bread traditionally eaten? ›
Focaccia can be eaten as it is, warmed up, toasted or in other recipes. It can be cut into a variety of shapes, including squares, long skinny rectangles or triangles. It can be sliced in half and used for making sandwiches and is also a tasty addition to a bread basket or an accompaniment to a bowl of soup or a salad.
What is the difference between focaccia bread and regular bread? ›Focaccia is baked at 475 degrees Fahrenheit, while the baking temperature for traditional bread is 248 degrees Fahrenheit. Focaccia does not get stale easily due to the high quantity of olive oil and other herbs, while traditional bread does. Regular bread is less expensive and has less gluten than focaccia.
Is there another name for focaccia bread? ›Focaccia is basically a yeasted flat bread. This is why it is also known as Italian flat bread. The dough of a focaccia is flavoured with olive oil and can sometimes be topped with herbs, vegetables and other toppings. Just like pizza dough, focaccia dough is made with flour, oil, water, yeast and salt.
Do you serve focaccia bread warm or cold? ›Focaccia is best eaten warm, but not hot; leave to cool on a wire rack for about 10 minutes before serving, or leave to cool completely.
Do you eat focaccia bread hot or cold? ›But though pizza can stand in for a meal, focaccia is more of a snack, or at most an appetizer. In Italy, it's a popular walking-around food. Also, though cold pizza may have a certain raffish charm, focaccia really needs to be eaten when it's hot to be at its best. It goes stale very quickly.
Is focaccia healthier than bread? ›Rather, focaccia provides complex carbohydrates that slowly give the body energy and help better regulate blood sugar levels,” Schirò explains. If it's made with whole wheat flour then it's got an extra edge. “It provides a greater amount of vitamins, minerals and fiber.
What is special about focaccia bread? ›Focaccia is an olive oil-rich Italian bread we can't decide is better described metaphorically as a sponge or a springy mattress. It's crispy and golden on the top and bottom crusts, and inside, it has an airy crumb (meaning there are tons of air holes, big and small, that squish in the best way possible).
Why is focaccia not a bread? ›In the case of focaccia, I would say that it is the method of preparation (kneading, leavening, forming, baking) in general and the abundant use of olive oil in particular that distinguishes focaccia from bread.
Is focaccia healthier than pizza? ›Pizza has more Calcium, Phosphorus, and Selenium, however Focaccia has more Vitamin B12, Folate, Iron, Vitamin B2, Vitamin A RAE, and Vitamin B1. Pizza's daily need coverage for Saturated Fat is 18% more. Pizza has 5 times more Calcium than Focaccia. Pizza has 188mg of Calcium, while Focaccia has 35mg.
Should focaccia be thick or thin? ›As a general rule of thumb, a classic Italian-style pizza crust will be less than half an inch thick while most focaccia will be at least three-quarters of an inch thick. Also, focaccia is most commonly served at room temperature — though you can also eat focaccia bread cold or toasted.
Is focaccia bread just pizza dough? ›
Pizza vs Focaccia
The primary difference is how much yeast is added to the dough and therefore how much the dough is able to rise. Focaccias use more yeast, which gives it a lighter, fluffier texture than a traditional pizza dough and is more closely resembles leavened bread.
It's so good that locals even eat it at breakfast and dip it in milk or cappuccino! It's recognizable from its typical finger-sized holes filled with olive oil and salt. If you want to try this at home, you can find the step-by-step recipe here.
What country is famous for focaccia? ›focaccia, traditional Italian bread with many variations. A precursor of pizza, focaccia is one of Italy's most ancient breads. It is thought to have originated with the Etruscans. The earliest focaccia were unleavened flatbreads made from flour, water, and salt.
Which is better ciabatta or focaccia? ›Texture: Focaccia has a lightweight, cake-like consistency that is similar to pizza dough. On the other hand, ciabatta has a dense consistency and a chewy texture. Baking: Focaccia is baked as a flatbread, while Ciabatta is baked as loaves.
What cheese goes with focaccia? ›The cheeses that go well with focaccia are mozzarella cheese, parmesan cheese, asiago, or any other Italian cheese of your choice. You can use this cheese to spread inside your bread when you make a sandwich or you can use them to top your focaccia bread.
Do you eat focaccia alone? ›You can eat the focaccia alone – at home, we always devour half of it as soon as it comes out of the oven, even if we know that it's better to allow it to cool down… – or serve it with sauces and dressings for dipping.
Can you eat focaccia straight out the oven? ›Enjoy bread oven-hot, or cut from the leftover loaf just before eating. Like many foods, focaccia peaks when it's hot and right out of the oven. Of course, you won't always eat a whole sheet then and there, especially if you've made a large one.
What is best served with focaccia? ›The best side dishes to serve with focaccia are tomato bisque, pasta puttanesca, an antipasto platter, shakshuka, or a Caprese salad. You can also make a sandwich with roasted chicken or meatballs. Or serve a dip such as olive tapenade, baked feta, or Italian hummus.
Should you toast focaccia bread? ›Reheating focaccia in a toastie maker
This is my favorite way to heat up focaccia. You can make your sandwich and toast it all together, or simply toast the bread by itself. It crisps up the outside really well and takes almost no effort.
Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.
Do Italians eat focaccia? ›
Italian Tradition
Focaccia is one of the great Italian street foods, perfect when eaten freshly baked, either plain or stuffed with vegetables, sausage or cheeses, depending on the regional version.
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Here's a look at five of the healthiest bread options according to dietitians and the nutrients they provide.
- Whole grain bread. ...
- Rye bread. ...
- Sprouted grain bread. ...
- Whole-grain sourdough bread. ...
- Multigrain bread.
The name of this tasty bread is derived from the Roman words “panis focacius.” This simply translates to fireplace bread or center bread. Linguists believe that this refers to how the bread was originally made, over the ashes of a fireplace in the center of early homes.
Does focaccia bread have a lot of carbs? ›Focaccia bread contains 20.4 grams of carbohydrates per slice, 1 gram of fiber, and 1 gram of sugar and is considered a refined carbohydrate. It is not high in sugar (only 1 gram per slice), but may raise blood sugars more rapidly due to lack of fiber.
Why is focaccia so oily? ›In northern Italy it is made with butter, and in central Italy, according to Mr. Bugialli, with olive oil. Whatever the fat, focaccia is supposed to be oily. When the oil is a distinctive olive oil, it is delicious; when it is something else, like soybean oil, the bread is just oily.
Is focaccia Italian or Greek? ›Most historians believe it originated with either the Etruscans of North Central Italy before the Roman Empire was formed, or in Ancient Greece at the beginning of the first millennium BC -- though flat unleavened flatbread similar to it has also long been made throughout the Middle East.
Is focaccia Italian or French? ›Focaccia (UK: /fəˈkætʃə/ fə-KATCH-ə, US: /foʊˈkɑːtʃ(i)ə/ foh-KAH-ch(ee-)ə, Italian: [foˈkattʃa]; Ligurian: fugassa [fyˈɡasːa]; Barese: fecazze [fəˈkattsə]) is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called pizza bianca ("white pizza").
Is focaccia Italian or Spanish? ›Focaccia is an oven baked product made from a simple dough of flour, oil and water. In Italy, focaccia is used as a delicious alternative to bread and can be eaten at any time of the day or night, with the quirkiest combinations.
What is the healthiest type of Italian food? ›- Minestrone Soup. People who are interested in low-calorie Italian food will fall in love with minestrone soup. ...
- Steamed Clams. ...
- Roasted Chicken. ...
- Eggplant Parmigiana. ...
- Whole Wheat Spaghetti Aglio Oglio. ...
- Cheese Ravioli. ...
- Chicken Cacciatora.
While the definition of Sicilian-style pizza as we know it today is debatable, the indisputable original Sicilian pizza is something called sfincione, a focaccia-like dough topped with onions, bread crumbs, and caciocavallo cheese. It's traditionally served on New Year's Eve.
Does focaccia have to rise twice? ›
Focaccia, just like most breads, needs to rise twice for about 1 hour each time. The second rise will give it a finer texture, more structured shape, and better bread flavor as the gluten continues to develop.
Should you punch down focaccia dough? ›Do not skip the steps of punching down the bread dough to remove the air bubbles as that is how the bread would have few small air pockets when it is baked. Always oil the baking tray in which you will be baking the bread. The oil gets absorbed into the bottom of the focaccia, adding flavour and crunch.
What happens if you don't dimple focaccia? ›Once the focaccia is almost done proofing, preheat your oven to 450 degrees F or 232 degrees C. Now it's time to dimple your focaccia. One of the purposes of dimpling is that it helps the dough to have a more even oven spring. If you don't do this, it will rise really high in the center and create a dome.
Is bread flour or all purpose better for focaccia? ›Bread Flour – Using bread flour gives the focaccia a chewy texture; you can substitute all-purpose flour without ruining the recipe, but your bread will be significantly lighter and missing that characteristic texture.
Is focaccia the same as bruschetta? ›Focaccia is more traditionally served as the "side dish" sort of bread -- usually placed directly on the tablecloth or napkin, incidentally -- while bruschetta and crostini (and pizza) are primi piatti (first plates) or appetizers, if not light meals, and are served on plates.
What is focaccia sauce made of? ›ground cumin, garlic clove, parsley leaves, crushed red pepper flakes… kosher salt, tomato paste, chopped fresh basil, small yellow onion… granulated sugar, light brown sugar, canola oil, ground allspice…
Do Italians dip focaccia in coffee? ›Having breakfast with a focaccia bread dipped in cappuccino is a Ligurian tradition. Outside of the region, almost no one understands the charm of this specialty. Here's how to figure out the Ligurian way and how to enjoy the best breakfast in La Spezia.
Is focaccia a bread or pizza? ›Focaccia is a simple Italian bread very similar to pizza crust. It's made with flour, yeast, olive oil, and salt before it's baked in a cast iron pan or rimmed baking sheet. The end result is a flat piece of fluffy on the inside, crisp on the outside sandwich or pizza bread.
Where is the best focaccia in the world? ›- Manuelina. Recco, Italy. ...
- Panificio Moltedo. Recco, Italy. ...
- Ristorante Da Ö Vittorio. Recco, Italy. ...
- Antico Caffè Spinnato. Palermo, Italy. ...
- Antica Focacceria San Francesco. Palermo, Italy. ...
- Panificio Pasticceria Tossini. ...
- Focaccia in Piazzetta. ...
- Pizzeria del Ponte.
1. Focaccia. Out of all the famous breads of Italy, the Focaccia is one of the most loved. Often packed the flavour and seasoning, the Focaccia takes its name from the Latin word for 'hearth'.
What is the national bread of Italy? ›
8 Types of Focaccia Sorted by Popularity - TasteAtlas.
Are Fougasse and focaccia the same? ›Fougasse is baked on a hot stone (like a pizza stone), which traditionally was the hearth, whereas focaccia cooks in a deep, oiled pan. So this Provencal bread – fougasse – ends up being crispier than it's Italian “cousin.”
Is flatbread and focaccia the same thing? ›Focaccia is an Italian flatbread made with flour, water, extra virgin olive oil, yeast and salt.
Do you need to toast focaccia? ›Also, focaccia is most commonly served at room temperature — though you can also eat focaccia bread cold or toasted. Another difference between the two is the ingredients.
What do Italians eat focaccia bread with? ›It was used as a dipping bread, usually torn apart by hand and dipped into salty soups made from water, vinegar, and possibly olive oil (essentially what you get served at most Italian restaurants as you wait for your meal these days, minus the water component of course).
Is focaccia just pizza dough? ›Pizza vs Focaccia
The primary difference is how much yeast is added to the dough and therefore how much the dough is able to rise. Focaccias use more yeast, which gives it a lighter, fluffier texture than a traditional pizza dough and is more closely resembles leavened bread.
The traditional dimples you see on focaccia are there for a reason. They reduce the air in the dough and prevent the bread from rising too quickly. After proper kneading and proving there will be plenty of large bubbles in the dough.
Should you punch down focaccia? ›Do not skip the steps of punching down the bread dough to remove the air bubbles as that is how the bread would have few small air pockets when it is baked. Always oil the baking tray in which you will be baking the bread. The oil gets absorbed into the bottom of the focaccia, adding flavour and crunch.