🇮🇹 Italy recipe
Focaccia
Ligurian focaccia di Genova is the gold standard of Italian flatbreads. A high-hydration dough enriched with fruity olive oil is left to proof in the pan, then dimpled with oiled fingertips and generously doused with a brine of olive oil, water, and coarse salt before baking to a golden, crispy-edged, pillowy perfection.
Prep30 mins + 2 hr rise
Cook25 mins
Serves8
Difficultymedium
Ingredients
- 500g bread flour (or tipo 0 flour)
- 375ml warm water (about 25°C)
- 10g fine sea salt
- 7g active dry yeast (or 4g instant yeast)
- 5g granulated sugar
- 80ml extra virgin olive oil (divided: 30ml in dough, 50ml for pan and topping)
- For the brine: 3 tablespoons extra virgin olive oil, 3 tablespoons warm water, 1 teaspoon fine sea salt
- Flaky sea salt for finishing (such as Maldon)
- Fresh rosemary sprigs (optional)
Method
11 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 300
- Protein
- 11 g
- Carbs
- 43 g
- Fat
- 10 g
