Genoese Focaccia
Dimpled, salty, olive-oil-soaked bread that is legally a snack at any hour. Real focaccia dough proves for the better part of a day, so this uses ready-made pizza dough and focuses on the part that matters: the brine and the oil.
- Total time
- 16 min
- Serves
- 4
- Effort
- Easy
What you need
Written for 4 — nudge the counter and the numbers follow.
0 of 6 in the basket.
How you make it
Heat the oven to 240C fan. Pour 3 tbsp of the olive oil into a 20 x 30cm tin and spread the dough into it with your fingers, letting it rest 2 minutes if it springs back, then stretching again to the corners.
Whisk the remaining 2 tbsp oil with the warm water and fine salt to make the salamoia, the brine that gives Genoese focaccia its character.
Press your fingertips firmly straight down through the dough to the base of the tin, making deep dimples all over.
Pour the brine over the surface so it pools in the dimples, scatter with flaky salt and rosemary, and let it sit 3 minutes while the oven finishes heating.
Bake for 11 to 12 minutes until golden with pale, oily dimples, then slide it out of the tin onto a rack so the base stays crisp. Eat warm.
Read all that and thought “absolutely not”?
Completely fair. Genoese Focaccia is sitting in the Italian kitchen right now, it costs nothing, and it will never arrive.
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