Ligurian Focaccia

Focaccia is a must to every Ligurian since antiquity. Fluffy, golden and oily Ligurian focaccia, is perfect for every moment of the day, from breakfast when locals dip it into cappuccino enjoying a strong contrast, to aperitivo.
Its fragrant aroma spreads through city alleys, inebriating passers-by.

Recreating it at home it’s easy, it’s all about following the instructions regarding timing. Its recipe is characterized by a small number of steps so why not to prepare it at home with your kids? We are sure their tiny hands won’t resist the dough softness! Crunchy on the outside and soft on the inside, Ligurian focaccia will conquer every palate.

• Emulsify hot water, extra virgin olive oil and salt with an immersion blender then put it aside.


• Mix flour, water, extra virgin olive oil, yeast and malt in a bowl, then transfer on a dusted flour and knead it until you get a smooth and soft dough.


• Allow the dough to rest for 20 minutes at room temperature with a moist rag on or wrapped in cling not too tight film so that it can leaven. Then divide it according to the dimension of the tray you have at your disposal.


• Stretch out gently the pieces of dough inside on the previously oiled trays. Let them rise for 40 minutes in the domestic oven with the light on, then pour the brine homogeneously on the dough and dimple it with your fingertip.


• Let it rise again for an hour in a warm place or close to a heat source or again in the domestic oven turned off with light on.


• Bake at a medium temperature (around 428 °F) with a bowl of water placed below. The focaccia bread will be ready when the surface becomes golden. It will take more or less 20 minutes, depending on the oven.