When you buy a freshly baked Focaccia Genovese<\/strong> at a bakery in Genoa, you recognize it right away by its scent: warm bread, extra virgin olive oil, and a pinch of sea salt. On the outside it’s golden brown and slightly crisp, on the inside soft \u2013 and its surface is dotted with the typical small dimples full of olive oil.<\/p>\n\n With our authentic Italian focaccia recipe<\/strong>, you can recreate the famous Ligurian f\u00fcgassa<\/em> right in your home oven. You only need a few ingredients, a little patience while the dough rises, and above all the right salamoia<\/strong>, an emulsion of water, olive oil, and salt.<\/p>\n\n This recipe shows you step by step how to prepare the dough, shape the typical finger dimples, and bake the focaccia so it develops a fine crust on the bottom while staying moist inside. And since we’re based in Liguria, good olive oil takes center stage.<\/p>\n\n The Focaccia Genovese<\/strong> comes from the port city of Genoa and is one of Liguria’s most famous specialties. Locally, it’s often simply called f\u00fcgassa<\/em>. It’s eaten in the morning for breakfast, as a snack in between meals, or alongside antipasti \u2013 and tastes especially good fresh from the oven.<\/p>\n\n Unlike a thick focaccia with many toppings, the classic Genoese version stays comparatively flat. Typical features are the closely spaced finger dimples<\/strong>, a glossy surface, and plenty of olive oil. The salamoia keeps the dimples moist during baking, while the top develops an appetizing crust.<\/p>\n\n For classic Focaccia Genovese, you need neither tomatoes nor cheese nor rosemary. These ingredients are allowed as variations, but they’re not part of our deliberately simple original version. The official tourism information for Genoa<\/a> also describes focaccia as an integral part of the region’s cuisine.<\/p>\n\n The quantities are designed for a well-oiled baking sheet of approximately 30 \u00d7 40 cm<\/strong>. If possible, use a Tipo 0 wheat flour or a comparable strong bread flour. The water should be at room temperature, not hot.<\/p>\n\n Important:<\/strong> The 325 ml of water goes into the dough. The additional 60 ml is mixed later with oil and salt for the salamoia. This keeps the proportions clear when you make it yourself.<\/p>\n\n The oil makes the difference:<\/strong> A well-balanced extra virgin olive oil pairs wonderfully with focaccia. If, like us in Liguria, you prefer Taggiasca olive oil, you’ll get a particularly delicate, Mediterranean note. However, you can also use another high-quality extra virgin olive oil.<\/p>\n\n The dough should be soft and elastic. Because it contains more water than a classic bread dough, it may seem a bit sticky at first. Don’t add extra flour right away \u2013 with resting time and a little olive oil, it becomes easier to work with.<\/p>\n\n Pour the room-temperature water into a large bowl and dissolve the fresh yeast in it. If you’re using dry yeast, you can mix it in according to the package instructions. Add the flour and combine everything until no dry spots remain.<\/p>\n\n Let the rough dough rest, covered, for 10 minutes. Then add the salt, followed gradually by the 30 ml of olive oil. Knead for a total of about 8\u201310 minutes by hand or with a stand mixer on low speed, until the dough becomes smoother and more elastic. It may still be slightly sticky.<\/p>\n\n Cover the bowl and let the dough rise at around 20\u201323 \u00b0C (68\u201373 \u00b0F) for about 90\u2013120 minutes<\/strong>, until its volume has visibly increased. After about 45 minutes, you can gently fold it from all sides toward the center once. This strengthens the structure without pressing out all the air.<\/p>\n\n Spread the 20 ml of olive oil over the baking sheet \u2013 including the corners. Carefully lift the dough onto it and, with oiled hands, gently stretch it out just a little at first. If it springs back, let it rest, covered, for 15\u201320 minutes before stretching it out to the edges of the sheet.<\/p>\n\n The surface should then be as even as possible. Don’t flatten the dough with a rolling pin, or you’ll lose some of the trapped air.<\/p>\n\n Let the dough rest on the baking sheet, covered, for another 40\u201360 minutes<\/strong>. It will become noticeably airier and develop small bubbles. This resting phase is important for the crumb later on.<\/p>\n\n Now comes the step that makes our authentic Italian focaccia recipe<\/strong> special: the salamoia<\/em>. This water-oil-salt mixture settles into the dimples and helps keep the focaccia moist.<\/p>\n\n Whisk together 60 ml water, 35 ml extra virgin olive oil, and 4 g fine salt<\/strong> with a fork. It’s normal for the water and oil to separate again after a short while. Stir the mixture vigorously once more right before spreading it.<\/p>\n\n Pour the salamoia evenly over the dough. Then use several fingertips at once to press deep, closely spaced dimples almost down to the bottom of the sheet. Your fingertips should press into the dough, not tear through it. The salamoia should be allowed to pool in the indentations.<\/p>\n\n If you like, now sprinkle a little coarse sea salt over the top. Let the plain dough rest for another 15\u201325 minutes while the oven heats up fully. The surface should remain moist and glossy.<\/p>\n\n Preheat the oven to 230 \u00b0C (450 \u00b0F) top\/bottom heat<\/strong>. A well-preheated oven is crucial: the focaccia should rise quickly and develop a crispy bottom. Place the baking sheet in the lower third of the oven.<\/p>\n\n Bake the focaccia for about 20\u201325 minutes<\/strong>, until the surface is golden brown and the bottom has also taken on some color. The exact time depends on your oven, baking sheet, and dough thickness. Check more frequently toward the end rather than relying solely on the clock.<\/p>\n\n Remove the finished focaccia from the baking sheet as soon as possible and place it on a wire rack to cool briefly. This keeps the bottom crispier. After 5\u201310 minutes, you can slice it or break it into pieces by hand. It tastes best while still slightly warm.<\/p>\n\n A soft dough is what you want. If you keep working flour into the dough while kneading, you often end up with a dry, dense focaccia. It’s better to work with lightly oiled hands and give the dough enough resting time.<\/p>\n\n If the dough is still dense and tight, the focaccia will turn out heavy. The rising times are guidelines: what matters is that the dough visibly develops. At cooler room temperatures, this can take longer.<\/p>\n\n The dimples aren’t just decoration. They hold the salamoia and give the surface its characteristic texture. Press firmly, but without tearing the dough.<\/p>\n\n The Focaccia Genovese<\/strong> is an olive oil bread. If you significantly reduce the oil and salamoia, the result tends to end up as an ordinary flatbread. Stick to the given quantities for your first attempt.<\/p>\n\n If the heat is too weak, the dough dries out before it browns properly. Preheat thoroughly and check the color on both the top and bottom.<\/p>\n\n Genoese focaccia is traditionally rather flat. For 500 g of flour, use a sufficiently large baking sheet instead of squeezing the dough into a small, deep pan.<\/p>\n\n Rosemary, olives, onions, or cherry tomatoes can be delicious. Our basic recipe deliberately sticks to olive oil and salt, because this very simplicity is what defines the character of traditional Focaccia Genovese.<\/p>\n\n If you’d like less work in the morning, you can also let the dough rise slowly in the refrigerator. To do this, use less yeast (for example, 2 g fresh yeast per 500 g flour), let it start rising briefly after kneading, then place it covered in the refrigerator for about 12\u201318 hours. Before shaping, it should come back up to a suitable temperature; the rising times on the baking sheet will be correspondingly longer.<\/p>\n\n Yes \u2013 as a variation. A few rosemary needles, olives, or small tomatoes pair wonderfully with a Mediterranean-style focaccia. For your first true Focaccia Genovese<\/strong>, however, I recommend the classic version with just olive oil and salt. This way, you’ll get to know the flavor and texture of the dough best.<\/p>\n\n It tastes best fresh. Let any leftovers cool completely and store them well wrapped at room temperature until the next day. In the refrigerator, bread goes stale faster. To refresh it, 5\u20137 minutes at about 180 \u00b0C (355 \u00b0F) in the oven is often enough. You can also freeze focaccia in individual portions.<\/p>\n\n In Liguria, focaccia is eaten for breakfast, as a snack, or with antipasti. It pairs well with a salad, grilled vegetables, or simply some good olive oil. Our Pesto Genovese guide<\/a> also shows how much flavor a few high-quality ingredients can develop.<\/p>\n\n Still have a question about the preparation? Simply open the relevant question \u2013 this way you’ll find the answer without having to scroll through the article.<\/p>\n\t\tTable of Contents<\/h2>\n\n
What is Focaccia Genovese?<\/h2>\n\n
Authentic Italian focaccia recipe: at a glance<\/h2>\n\n
Cuisine<\/td> Italian, Liguria \/ Genoa<\/td><\/tr> Recipe<\/td> Focaccia Genovese (F\u00fcgassa)<\/td><\/tr> Quantity<\/td> 1 baking sheet approx. 30 \u00d7 40 cm; 6\u20138 servings<\/td><\/tr> Preparation \/ active working time<\/td> approx. 30 minutes<\/td><\/tr> Resting and rising time<\/td> approx. 2\u00bd\u20133 hours, depending on room temperature<\/td><\/tr> Baking time<\/td> approx. 20\u201325 minutes<\/td><\/tr> Total time<\/td> approx. 3\u00bd\u20134 hours<\/td><\/tr> Baking temperature<\/td> 230 \u00b0C (450 \u00b0F) top\/bottom heat<\/td><\/tr> Difficulty<\/td> easy to medium<\/td><\/tr> Special feature<\/td> With salamoia, extra virgin olive oil, and the typical finger dimples<\/td><\/tr> Dietary style<\/td> Vegan, provided all ingredients used are vegan<\/td><\/tr><\/tbody><\/table><\/figure>\n\n Authentic Italian Focaccia Recipe: Ingredients for Focaccia Genovese<\/h2>\n\n
For the Focaccia Dough<\/h3>\n\n
Tipo 0 wheat flour (alternatively, strong bread flour)<\/td> 500 g<\/td><\/tr> Water, room temperature<\/td> 325 ml<\/td><\/tr> Fresh yeast<\/td> 5 g (alternatively, approx. 2 g dry yeast)<\/td><\/tr> Fine salt<\/td> 10 g<\/td><\/tr> Extra virgin olive oil for the dough<\/td> 30 ml<\/td><\/tr><\/tbody><\/table><\/figure>\n\n For the Baking Sheet and the Salamoia<\/h3>\n\n
Extra virgin olive oil for the baking sheet<\/td> 20 ml<\/td><\/tr> Water for the salamoia<\/td> 60 ml<\/td><\/tr> Extra virgin olive oil for the salamoia<\/td> 35 ml<\/td><\/tr> Fine salt for the salamoia<\/td> 4 g<\/td><\/tr> Coarse sea salt for sprinkling<\/td> a little, to taste<\/td><\/tr><\/tbody><\/table><\/figure>\n\n Making Focaccia Dough Yourself \u2013 Step by Step<\/h2>\n\n
Step 1: Dissolve the Yeast<\/h3>\n\n
Step 2: Work in the Salt and Olive Oil<\/h3>\n\n
Step 3: First Rise<\/h3>\n\n
Step 4: Transfer the Dough to the Oiled Baking Sheet<\/h3>\n\n
Step 5: Second Rise<\/h3>\n\n
Salamoia and Finger Dimples: The Secret of Focaccia<\/h2>\n\n
Step 6: Mix the Salamoia<\/h3>\n\n
Step 7: Shape the Typical Finger Dimples<\/h3>\n\n
![\"Focaccia](\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/focaccia-genovese-teig-fingermulden.webp\")
Authentic Italian Focaccia Recipe: Baking It Right<\/h2>\n\n
Step 8: Preheat the Oven Thoroughly<\/h3>\n\n
Step 9: Bake Until Golden Brown<\/h3>\n\n
![\"Freshly](\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/focaccia-genovese-frisch-gebacken.webp\")
Step 10: Let It Cool Briefly and Enjoy<\/h3>\n\n
![\"Focaccia](\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/focaccia-genovese-luftige-krume.webp\")
Authentic Italian Focaccia Recipe: 7 Common Mistakes<\/h2>\n\n
1. Too Much Extra Flour<\/h3>\n\n
2. The Dough Doesn’t Rise Long Enough<\/h3>\n\n
3. The Dimples Are Too Shallow<\/h3>\n\n
4. Too Little Oil or No Salamoia<\/h3>\n\n
5. Oven Temperature Too Low<\/h3>\n\n
6. Dough Far Too Thick<\/h3>\n\n
7. Confusing Toppings with the Original<\/h3>\n\n
Preparing, Varying, and Storing Focaccia<\/h2>\n\n
Preparing Focaccia Dough the Day Before<\/h3>\n\n
Can I Add Rosemary, Olives, or Tomatoes?<\/h3>\n\n
How Do I Keep Focaccia Fresh?<\/h3>\n\n
What Goes Well with Focaccia?<\/h3>\n\n
Authentic Italian Focaccia Recipe: Frequently Asked Questions<\/h2>\n\n
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