When it comes to iconic Italian breads, Focaccia Genovese stands in a league of its own. Originating from the coastal region of Liguria, this savory flatbread is beloved for its airy texture, golden crust, and the unmistakable flavor of extra virgin olive oil. Whether served as a snack, a side dish, or the base of a sandwich, this traditional Italian focaccia offers a taste of authentic Italian baking at its finest.


What Is Focaccia Genovese?

Focaccia Genovese (also called Fügassa in the local dialect) is a type of flatbread distinguished by its deep dimples, generous coating of olive oil, and flaky sea salt topping. It's thinner than other regional focaccias, with a crisp outer layer and a soft, almost pillowy inside.

Unlike pizza dough, Focaccia Genovese includes more olive oil in both the dough and on the surface, which helps create its rich, slightly crispy crust and moist crumb.


A Brief History of Focaccia Genovese

This beloved bread dates back to ancient Roman times. Over centuries, Ligurian bakers refined the recipe, perfecting the balance of simplicity and flavor. In Genoa, it's common to enjoy focaccia at breakfast, often dipped in cappuccino—a true regional tradition.


Ingredients That Make It Authentic

To make authentic Focaccia Genovese, you’ll need:

High-quality all-purpose or bread flour

Extra virgin olive oil (preferably Ligurian)

Warm water

Active dry yeast or fresh yeast

Fine sea salt for the dough, and flaky salt for topping

A touch of sugar or malt to feed the yeast


Optional Add-ins:

Some variations include rosemary, onions, or olives, but the classic Genovese version is known for its simplicity.


How to Make Focaccia Genovese at Home

Here’s a simplified version of a traditional Focaccia Genovese recipe:


Ingredients:

500g (about 4 cups) bread flour

325ml (1⅓ cups) warm water

10g (2 tsp) salt

7g (2 tsp) sugar

25ml (2 tbsp) olive oil (plus more for brushing)

7g (2¼ tsp) active dry yeast

Flaky salt for topping


Instructions:

  1. Activate the yeast: Dissolve sugar in warm water, add yeast, and let it sit for 10 minutes until foamy.

  2. Mix and knead: Combine flour and salt in a bowl. Add yeast mixture and olive oil. Mix until a dough forms, then knead for 8–10 minutes until smooth.

  3. First rise: Cover and let rise in a warm place for 1–2 hours, or until doubled in size.

  4. Shape and dimple: Transfer dough to a well-oiled baking tray. Stretch gently to fill the pan. Let rest 20–30 minutes.

  5. Second rise: Press fingertips into the dough to create dimples. Brush generously with olive oil and sprinkle with flaky salt.

  6. Bake: Preheat oven to 220°C (430°F). Bake for 20–25 minutes until golden and crisp.

  7. Cool and serve: Let it cool slightly before cutting. Serve warm or at room temperature.


Tips for Perfect Focaccia Genovese

Don’t skimp on the oil: It’s what gives the crust its beautiful color and flavor.

Use a metal pan: It helps achieve the perfect bottom crust.

Let it rest: Allowing the dough to ferment slowly (even overnight in the fridge) enhances the flavor.


How to Enjoy Focaccia Genovese

As an appetizer with olives and cheese

With soup or salad for a light lunch

Sliced horizontally and filled like a sandwich

Simply dipped in olive oil and balsamic vinegar


Final Thoughts

Focaccia Genovese is more than just bread—it's a piece of Ligurian culture. Whether you're new to Italian baking or a seasoned home cook, this focaccia offers a delicious way to bring the flavors of Italy into your kitchen.

Try this recipe, and experience the golden, salty magic of one of Italy’s most beloved breads.