🍞 Focaccia Genovese
Focaccia genovese, called 'fugassa' in Genoa, is a low, golden flatbread made from flour, water, yeast, salt and plenty of olive oil. Before baking, the dough is dimpled and doused with an emulsion of oil, water and salt that pools in the hollows, giving a soft, oily crumb with a crisp, salty top. Genoese often eat it for breakfast or as a mid-morning snack.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g flour
- 330 ml water
- 7 g dried yeast
- 10 g salt
- 70 ml olive oil
- 50 ml water and 1 tsp coarse salt (for the brine)
Method
- Mix flour, water, yeast, salt and 2 tbsp oil into a soft dough; knead and let rise for 1 hour.
- Stretch the dough into a well-oiled baking tray and let it rise another hour.
- Press deep dimples with your fingertips.
- Whisk the remaining oil with the 50 ml water and pour it over, then sprinkle coarse salt.
- Let it rest 30 minutes, then bake at 230 °C for 18–20 minutes until golden.
How to make it lighter
- Halve the oil in the brine; the focaccia will still be soft.
- Take one 100 g square rather than snacking from the tray.
- Pair it with a vegetable soup or salad to build a fuller, balanced meal.
History
Focaccia has been baked in Genoa for centuries and is a cornerstone of Ligurian bakeries. The local custom of eating it in the morning, sometimes alongside coffee, is still widespread in the city today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →