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Pizza Focaccia with salt and olive oil from Liguria
Traditional Ligurian focaccia glistening with olive oil and sea salt

Classic Ligurian focaccia

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
The secret of Ligurian focaccia is simplicity and the generous use of olive oil. This is not merely bread, but a masterpiece of the emulsion of water, flour and oil. The indentations pressed into the dough form tiny 'lakes' where the oil and salty water collect, so the inside of the dough remains soft during baking, while the edges fry until crisp in the oil.
🕒 Prep Time 1 hr 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking tray
  • Large mixing bowl
  • Tea towel

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Mix the flour with the salt. Dissolve the yeast in the tepid water, then pour into the flour. Start kneading.

Tip: Yeast fungi need warmth and moisture to multiply. Salt inhibits them, so they should not come into direct contact at the beginning.
2 ✓

Knead in 30 ml olive oil until the dough is shiny and elastic (approx. 10-15 mins).

Tip: During kneading, the gluten network develops, which is capable of holding the gas bubbles created during proving.
3 ✓

Leave to prove covered, in a warm place for approx. 1 hour, until doubled in size.

Tip: A draught-free, warm place is ideal. Cold slows it down, too hot (>50°C) kills the yeast.
4 ✓

Tip the dough into an oiled baking tray, and stretch it out by hand to the size of the tray. Leave to rest for another 20 minutes.

Tip: During resting, the gluten strands relax, so the dough doesn't spring back and is easier to shape.
5 ✓

Press indentations into the dough with your fingers. Drizzle with the remaining olive oil (you can mix in a little water too), sprinkle with coarse salt and rosemary.

Tip: The oil-water emulsion in the indentations prevents the dough from drying out and makes the bottom crispy.
6 ✓

Bake in an oven preheated to 220°C for 20-25 minutes, until golden brown.

Tip: The high temperature causes the gas bubbles to expand suddenly (oven spring), making the dough airy.

Recipe FAQ

Why didn't it get bubbly enough?
You probably didn't leave it to prove for long enough, or used too little water. Focaccia dough is softer and more hydrated than normal bread dough.
When should I add the rosemary?
Before baking, but toss it in oil so it doesn't burn in the hot oven.

Ingredients

  • 500 g Wheat flour (Strong white bread flour)
  • 300 ml Tepid water
  • 15 g Fresh yeast
  • 10 g Salt
  • 80 ml Olive oil
  • 5 g Coarse sea salt
  • 2 sprigs Fresh rosemary