Ligurian Focaccia

There’s something incredibly comforting about the smell of freshly baked focaccia. It instantly takes me back to Italy and my childhood — blue skies, sandy feet, beach hair, the sound of cicadas, sleeping in thin linen sheets, and watering the garden at midnight on those hot summer nights.

Since I was little, I loved helping my Nonna with the dough, my fingers slick with olive oil. The golden crust, fluffy interior, and crisp, olive oil-drenched exterior come from a simple mix of flour, salt, extra virgin olive oil, and yeast.

Good things take time, and focaccia is no exception. It requires patience and lots of love. Letting the dough rise several times is key to achieving that fluffy texture. I like to let the dough rise three times.

This classic Italian flatbread, rich with olive oil and topped with herbs, is perfect as an appetizer, alongside a meal, or just enjoyed on its own. I love topping my focaccia with juicy burrata, tomatoes, and basil, or savouring it with fresh mortadella, and stracciatella cheese.

Serves 10-12 pieces

Preparation 20 minutes + rising time of 3-4 hours

Cooking 20-30 minutes

• Ingredients

  • 500 g flour, type 00 (I prefer Caputo Manitoba flour)

  • 10 g of fine sea salt

  • 350 ml lukewarm water

  • 20 ml extra virgin olive oil, plus lots more for drizzling the dough and greasing the tray

  • 7 g of dried yeast
    
    For the Topping:

  • Fresh rosemary springs

  • Olives

  • Flaky sea salt

• Method

  1. In a small bowl, mix lukewarm water with yeast and let it sit for 5-10 minutes until foamy.

  2. In a large bowl, mix the flour and salt. Pour in the yeast mixture and 2 tablespoons of olive oil. Using a spatula, mix until everything is well combined. Do not overmix, just until no dry flour remains.

  3. Drizzle a little olive oil over the dough, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

  4. Keeping the dough in the bowl, gently stretch one side upward, then fold it over itself. Rotate the bowl a quarter turn and repeat on all four sides. Repeat this process three times.

  5. Drizzle a little more olive oil over the dough, cover again, and let rise for 30 minutes.

  6. Repeat the stretch & fold technique as before. Drizzle with a bit more olive oil and let rise for another 30 minutes.

  7. Generously oil a baking sheet. Punch down the risen dough and transfer it to the pan. Gently stretch and press it to fit.

  8. Cover with a damp cloth and let rise for 30-40 minutes.

  9. Press your fingers into the dough (my favorite part!) to create deep dimples. Drizzle generously with olive oil. Mix some water with salt and drizzle over the dough. Sprinkle with fresh rosemary and finish with flaky sea salt.

  10. Preheat the oven to 220°C. Bake for 20-25 minutes, or until golden brown with a crisp crust.

  11. Let cool for at least 10 minutes before slicing. Serve warm or at room temperature.

• Tips

  • To create a fluffier, more flavorful focaccia allow the dough to rise fully and use the stretch & fold technique.

  • The olive oil keeps the dough hydrated.

  • Mix 50 g of fine semolina with 450 g of 00 flour for a golden, slightly crispier crust. Semolina’s higher protein content helps the dough rise beautifully and hold its shape.

  • Flour hydration varies, so you may need to adjust the water to achieve the right wet dough consistency. If the dough feels too dry, gradually add more water until it’s soft and slightly sticky. Check the photos below for reference!

  • The flavor of the focaccia relies on high quality olive oil. For the best taste, use extra virgin olive oil.