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Genovese-Style Focaccia

Side Dish 🥗Snack 🍿 Italian 🇮🇹 Low-SodiumHeart-Healthy ❤️Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Genovese-Style Focaccia is a light, airy flatbread with a golden, crisp exterior and a tender, open crumb that soaks up fragrant olive oil. Slow fermentation deepens its wheaty flavor, while characteristic dimples hold rich, salty richness. Serve warm alongside antipasti, soups, or salads, or use it for sandwiches at lunch or an elegant dinner table.

  • Prep3 hrs 30 mins
  • Cook35 mins
  • Serves4
  • DifficultyMedium
Genovese-Style Focaccia
  1. 1

    Pour 1/2 cup warm water into a small bowl, sprinkle the yeast over the top, and let it sit until the yeast is absorbed, about 10 minutes.

  2. 2

    Combine the flour and salt in a large bowl. Make a well in the center, then add the cold water, the yeast mixture, 1 tablespoon olive oil, and the biga. Stir with a sturdy wooden spoon.

  3. 3

    When the dough starts to come together, turn it out onto a floured surface and knead vigorously for about 20 minutes. You can take a few 1 to 2 minute breaks if you wish. The dough will be somewhat sticky until fully kneaded. Shape the dough into a ball. Rub the inside of a clean bowl with oil, place the dough in the bowl, and turn it to coat with oil. Cover with a towel and let rise at room temperature until doubled in size, about 1 1/2 hours.

  4. 4

    Deflate the dough by folding the edges toward the center, then turn it over so the top is smooth again. Cover the bowl and let it rise a second time until doubled, about 45 minutes.

  5. 5

    Turn the dough out onto a floured surface and gently press it into an 8 inch square with the palms of your hands. Cover and let it rise again.

  6. 6

    Preheat the oven to 425 degrees F (220 degrees C). Place a baking stone in the oven as it preheats. Dust a baker's peel with cornmeal and gently slide it under the dough square. Using your fingers, dimple the surface by pressing them about 3/4 of the way into the dough. Mist with water.

  7. 7

    Sprinkle a little cornmeal over the baking stone. Slide the dough square off the peel onto the stone. Mist water into the hot oven and quickly close the door.

  8. 8

    Bake for 30 minutes in the preheated oven until the top is golden brown. Remove to a wire rack to cool, and brush the surface with the remaining olive oil while the focaccia is still hot.