Focaccia Genovese (Soft, Pillowy, and Completely Addictive)

Genovese focaccia is the real deal. Not the thick, bready stuff. We’re talking thin, crispy bottom, pillowy interior, and a surface drowning in olive oil and flaky salt. One bite and you’re in a Ligurian bakery. This no-knead method delivers exactly that.

Ingredients

Makes one 9×13 inch focaccia.

• 4 cups (500g) bread flour or all-purpose flour
• 2 tsp salt
• 1 tsp instant yeast (or 1¼ tsp active dry yeast)
• 1¾ cups (420ml) warm water (about 100°F / 38°C)
• 4 tbsp extra virgin olive oil, divided (plus more for drizzling)
• Flaky sea salt (like Maldon) for topping
• Optional: rosemary sprigs

Step-by-Step Instructions

Step 1: Mix Dough

1. In a large bowl, whisk flour, salt, and yeast. Add warm water and 2 tbsp olive oil. Stir with a spatula until a sticky, shaggy dough forms (no dry bits).

Step 2: First Rise

1. Cover bowl. Let sit at room temperature for 1 hour until bubbly and puffy.

Step 3: Fold & Second Rise

1. Wet your hands. Pull dough from edges and fold toward center (4 folds).
2. Cover and rest another 1–2 hours until doubled.

Step 4: Pan & Dimple

1. Pour 1 tbsp olive oil into a 9×13 baking pan. Transfer dough to pan. Gently stretch to edges (if it fights, rest 15 minutes).
2. Cover and rise 1 hour until puffy.
3. Preheat oven to 450°F (230°C).
4. Drizzle with remaining 1 tbsp oil. Press fingertips all over to create deep dimples. Sprinkle with flaky salt and rosemary.

Step 5: Bake

1. Bake 20–25 minutes until deep golden brown and crisp on bottom.
2. Cool on a rack for 5 minutes. Drizzle with more olive oil. Eat warm.

Summary

Prep Time: 15 min active | Rise Time: 3–4 hours | Bake: 25 min

Yield: One 9×13 focaccia | Difficulty: Easy (requires patience)

Storage Notes

Counter: 2 days wrapped in foil (never plastic—ruins crust). Freezer: 3 months. Reheat frozen slices in oven at 375°F for 5–7 minutes. Brush with olive oil for fresh-from-the-oven magic.