{"id":2489,"date":"2026-06-01T18:48:11","date_gmt":"2026-06-01T18:48:11","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/theflavorindex\/?p=2489"},"modified":"2026-06-01T18:48:12","modified_gmt":"2026-06-01T18:48:12","slug":"focaccia-genovese-soft-pillowy-and-completely-addictive","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/theflavorindex\/2026\/06\/01\/focaccia-genovese-soft-pillowy-and-completely-addictive\/","title":{"rendered":"Focaccia Genovese (Soft, Pillowy, and Completely Addictive)"},"content":{"rendered":"\n
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.<\/p>\n\n\n\n
Ingredients<\/h2>\n\n\n\n<\/figure>\n\n\n\n
Makes one 9×13 inch focaccia.<\/em><\/p>\n\n\n\n
\n
4 cups (500g) bread flour or all-purpose flour<\/li>\n\n\n\n
2 tsp salt<\/li>\n\n\n\n
1 tsp instant yeast (or 1\u00bc tsp active dry yeast)<\/li>\n\n\n\n
1\u00be cups (420ml) warm water (about 100\u00b0F \/ 38\u00b0C)<\/li>\n\n\n\n
4 tbsp extra virgin olive oil, divided (plus more for drizzling)<\/li>\n\n\n\n
Flaky sea salt (like Maldon) for topping<\/li>\n\n\n\n
Optional: rosemary sprigs<\/li>\n<\/ul>\n\n\n\n
Step-by-Step Instructions<\/h2>\n\n\n\n
Step 1: Mix Dough<\/h3>\n\n\n\n\n
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).<\/li>\n<\/ol>\n\n\n\n
Step 2: First Rise<\/h3>\n\n\n\n\n
Cover bowl. Let sit at room temperature for 1 hour until bubbly and puffy.<\/li>\n<\/ol>\n\n\n\n
Step 3: Fold & Second Rise<\/h3>\n\n\n\n\n
Wet your hands. Pull dough from edges and fold toward center (4 folds).<\/li>\n\n\n\n
Cover and rest another 1\u20132 hours until doubled.<\/li>\n<\/ol>\n\n\n\n
Step 4: Pan & Dimple<\/h3>\n\n\n\n\n
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).<\/li>\n\n\n\n
Cover and rise 1 hour until puffy.<\/li>\n\n\n\n
Preheat oven to 450\u00b0F (230\u00b0C).<\/li>\n\n\n\n
Drizzle with remaining 1 tbsp oil. Press fingertips all over to create deep dimples. Sprinkle with flaky salt and rosemary.<\/li>\n<\/ol>\n\n\n\n
Step 5: Bake<\/h3>\n\n\n\n\n
Bake 20\u201325 minutes until deep golden brown and crisp on bottom.<\/li>\n\n\n\n
Cool on a rack for 5 minutes. Drizzle with more olive oil. Eat warm.<\/li>\n<\/ol>\n\n\n\n
Summary<\/h2>\n\n\n\n
Prep Time:<\/strong> 15 min active | Rise Time:<\/strong> 3\u20134 hours | Bake:<\/strong> 25 min<\/p>\n\n\n\n
Yield:<\/strong> One 9×13 focaccia | Difficulty:<\/strong> Easy (requires patience)<\/p>\n\n\n\n
Storage Notes<\/h2>\n\n\n\n
Counter:<\/strong> 2 days wrapped in foil (never plastic\u2014ruins crust). Freezer:<\/strong> 3 months. Reheat frozen slices in oven at 375\u00b0F for 5\u20137 minutes. Brush with olive oil for fresh-from-the-oven magic.<\/p>\n\n\n\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
That classic Ligurian focaccia with the deep dimples, crispy olive oil crust, and cloud-like interior. No kneading marathon. Just patience, good olive oil, and flaky salt. You’ll never buy bakery focaccia again.<\/p>\n","protected":false},"author":1,"featured_media":2544,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,73],"tags":[2087,2084,70,2085,2086,2088,2089],"class_list":["post-2489","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-quick_meals","tag-crispy-crust-bread","tag-focaccia-genovese","tag-homemade-focaccia","tag-italian-focaccia","tag-ligurian-focaccia","tag-no-knead-focaccia-2","tag-olive-oil-bread"],"yoast_head":"\n
Focaccia Genovese (Soft, Pillowy, and Completely Addictive) - The Flavor Index<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wordpress.cherrychapters.com\/theflavorindex\/2026\/06\/01\/focaccia-genovese-soft-pillowy-and-completely-addictive\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Focaccia Genovese (Soft, Pillowy, and Completely Addictive) - The Flavor Index\" \/>\n<meta property=\"og:description\" content=\"That classic Ligurian focaccia with the deep dimples, crispy olive oil crust, and cloud-like interior. No kneading marathon. Just patience, good olive oil, and flaky salt. 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