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
- 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
- Cover bowl. Let sit at room temperature for 1 hour until bubbly and puffy.
Step 3: Fold & Second Rise
- Wet your hands. Pull dough from edges and fold toward center (4 folds).
- Cover and rest another 1–2 hours until doubled.
Step 4: Pan & Dimple
- 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).
- Cover and rise 1 hour until puffy.
- Preheat oven to 450°F (230°C).
- Drizzle with remaining 1 tbsp oil. Press fingertips all over to create deep dimples. Sprinkle with flaky salt and rosemary.
Step 5: Bake
- Bake 20–25 minutes until deep golden brown and crisp on bottom.
- 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.
