📝 About This Recipe
Transport your kitchen to the cobblestone streets of Genoa with this authentic Focaccia Genovese, known locally as 'fügassa'. Characterized by its iconic deep dimples, a shimmering coating of high-quality extra virgin olive oil, and a distinctive brine that creates a moist yet crisp texture, this bread is a masterpiece of Italian simplicity. Unlike fluffy American versions, the true Genovese style is thin, rich with salt and oil, and possesses a signature 'white' crumb that melts in the mouth.
🥗 Ingredients
The Dough Base
- 500 grams Bread Flour (Tipo 0 or 00) (high protein content is essential for structure)
- 300 ml Lukewarm Water (filtered water at approximately 85°F/30°C)
- 1 teaspoon Malt Extract or Honey (helps with yeast activation and golden browning)
- 7 grams Active Dry Yeast (one standard sachet)
- 10 grams Fine Sea Salt (do not mix directly with the yeast)
- 40 ml Extra Virgin Olive Oil (use a high-quality Ligurian oil if possible)
The Brine (La Salamoia)
- 100 ml Warm Water (for the surface emulsion)
- 50 ml Extra Virgin Olive Oil (to fill the dimples)
- 1 tablespoon Flaky Sea Salt (Maldon or coarse Sicilian salt)
For the Pan
- 30 ml Extra Virgin Olive Oil (to generously coat the baking sheet)
👨🍳 Instructions
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1
In a small bowl, whisk together the lukewarm water, malt extract (or honey), and active dry yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In the bowl of a stand mixer fitted with a dough hook, add the flour. Pour in the yeast mixture and start mixing on low speed until a shaggy dough forms.
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3
Add the 40ml of olive oil and the fine sea salt. Increase the speed to medium and knead for about 8-10 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
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4
Shape the dough into a smooth ball. Place it in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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5
Generously grease a 30x40cm (approx. 12x16 inch) baking sheet with 30ml of olive oil. Ensure the oil covers the entire surface and the corners.
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6
Gently transfer the dough to the center of the pan. Do not force it to the edges yet. Flip the dough once so both sides are coated in oil, then let it rest uncovered for 15 minutes to relax the gluten.
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7
Using your fingertips, gently press the dough toward the edges of the pan. If it resists and shrinks back, wait another 5 minutes and try again until the pan is fully covered.
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8
Lightly dust the surface of the dough with a tiny bit of flour, then cover and let rise for a second time for about 45 minutes until slightly puffy.
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9
Create the signature dimples: Using your three middle fingers, press firmly and vertically into the dough to create deep holes. You should feel the bottom of the pan, but be careful not to tear the dough.
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10
Prepare the brine by vigorously whisking 100ml water with 50ml olive oil until emulsified. Pour this mixture over the entire surface, ensuring it fills the dimples.
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11
Sprinkle the flaky sea salt evenly over the top. Let the dough rest for a final 30 minutes while you preheat your oven to 230°C (450°F).
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12
Bake on the middle-lower rack for 15-18 minutes. The focaccia is ready when the top is golden brown and the edges are crisp and pulling away from the pan.
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13
Immediately upon removing from the oven, brush with one last touch of olive oil. Slide the focaccia out of the pan onto a wire rack to prevent the bottom from becoming soggy. Serve warm or at room temperature.
💡 Chef's Tips
Use a high-quality, fruity extra virgin olive oil; it is the primary flavor of this bread. Don't be afraid of the brine—the water evaporates in the oven, leaving the bread incredibly soft inside while the oil fries the exterior. If your dough is too springy, give it more time to rest; never force the dough to stretch or it will be tough. For an authentic touch, ensure your dimples are close together; they should hold little pools of oil and salt. Avoid using a fan-forced (convection) setting if possible, as it can dry out the focaccia too quickly; a static oven is best.
🍽️ Serving Suggestions
Serve warm as a breakfast item dipped into a cup of hot Caffè Latte, just like they do in Genoa. Pair with a platter of Prosciutto di Parma, Mortadella, and creamy Stracchino cheese. Enjoy alongside a crisp glass of Vermentino or another dry Ligurian white wine. Slice horizontally and fill with fresh tomatoes, pesto, and buffalo mozzarella for the ultimate sandwich. Serve as a side to a bowl of traditional Minestrone alla Genovese.