Focaccia is among the oldest bread preparations in Italian cooking — similar flatbreads flavored with olive oil appear in Roman agricultural texts, and the word itself may derive from focus (hearth or fire). Modern Ligurian focaccia (fügassa in Genoese dialect) is eaten throughout the day in Genova: as breakfast (dipped in latte e caffè), as a midday snack bought from panifici, as a street food, and alongside meals.
The distinctive olive oil generosity of authentic focaccia is not incidental — it is what separates focaccia from all other flatbreads and gives it its characteristic texture (simultaneously crispy and tender) and flavor (deeply savory from oil and salt).
The Dimple Function
The finger-dimple impressions serve two technical purposes:
-
They hold oil: Olive oil poured over a flat surface runs off to the edges. The dimples create reservoirs that hold oil on the bread's surface throughout baking.
-
They prevent excessive puffing: The bread's yeast creates gas; the dimples physically disrupt the gluten structure at intervals, preventing the surface from rising as one puffed sheet and creating the characteristic relatively flat, dimpled surface.
Make the dimples with the tips of all four fingers pressed firmly into the risen dough — not gentle touches, but decisive impressions that reach close to the bottom of the dough.
The Brine Trick
Many authentic Genovese focaccia recipes add a brine (water mixed with salt and olive oil) poured into the dimples before baking, in addition to olive oil. The brine:
- Creates a salty, crispy crust as the water evaporates and the salt crystallizes
- The bubbling of the water in the hot oven creates a specific surface texture
- Keeps the top from drying out before the inside is baked
Ratio: approximately 1 tablespoon salt dissolved in 4 tablespoons water + 4 tablespoons olive oil, poured into and around the dimples.
The Complete Recipe
Makes: 1 focaccia (30×40cm) | Time: 3–4 hours (including rises)
Dough
- 500g bread flour (or '00' flour)
- 375ml warm water (75% hydration — wetter than most doughs)
- 7g instant dried yeast
- 10g salt
- 4 tablespoons extra-virgin olive oil (in the dough)
Method: Combine flour and water; mix briefly; rest 20 minutes (autolyse). Add yeast, salt, and olive oil; mix well. The dough will be quite wet and sticky — do not add more flour. Knead 8–10 minutes until smooth and elastic. Cover; rise at room temperature 1–2 hours until doubled.
Pan and First Shape
Oil a large rectangular baking pan (30×40cm) generously with olive oil — the bottom of the pan should have a visible pool of oil. Tip the dough in; dimple with fingertips to begin stretching it toward the edges. Cover; rest 20 minutes to relax. Stretch to fill the pan.
Dimpling
Cover; let the dough rise a second time, 45–60 minutes, until noticeably puffy but not doubled (it should still be springy when pressed).
Dimple firmly all over with the tips of all four fingers. The dimples should be deep.
The Brine
Combine: 3 tablespoons olive oil + 2 tablespoons water + 1 teaspoon fine salt. Pour over the surface; it will pool in the dimples.
Baking
Bake at 230°C (450°F), 20–25 minutes until deep golden brown on top. The bottom should be golden and slightly crispy (check by lifting a corner with a spatula). Immediately upon removing from the oven, transfer to a wire rack to prevent the bottom from steaming soggy.
Best eaten warm or at room temperature within a few hours of baking.
Related reading: Neapolitan Pizza Guide | Croissant French Laminated Dough Guide | Pretzel Bavarian Soft Guide
The full recipes live in the book.
Get Tokyo Meets Tuscany on AmazonPaperback $24.99 · Hardcover $34.99 · eBook $9.99