Traditional Focaccia Recipe
Focaccia Genovese is a soft, airy Italian flatbread with a golden crust and its signature salty dimples. This homemade focaccia is made with simple ingredients like flour, yeast, water, honey, and extra virgin olive oil, then gently stretched, topped with EVOO and flaky sea salt, and baked until light, crisp, and smelling absolutely divine.
It’s simplicity at its best. Rustic, timeless, and packed with spectacular flavour and perfect texture. Wait until you hear the crunch as you slice through that golden crust.
This best focaccia recipe is great for beginners, requires no special equipment, and is perfect for sandwiches or enjoying on its own. The secret is patience, good olive oil, and letting the dough develop its beautiful texture naturally.
With just a few ingredients and a little time, you can create the best focaccia you’ve ever tasted right in your own kitchen.
Servings 5
Equipment
- Shallow baking tray 14-inch x 10.5inch / 38cm x 27cm
- Stand mixer (optional)
- 1 Large bowl
- Tea towel
- Pastry brush
Ingredients
- 350 g / 12.3oz 00 flour or all-purpose flour
- 200 ml /6.8fl oz cold tap/filtered water
- 7 g/ 0.25oz dry yeast 1 sachet
- 2 tsp of salt
- Extra Virgin Olive Oil EVOO
- 2 Tbsp honey
- Sea salt for sprinkling
Instructions
- Place the flour into a large mixing bowl. Add the salt and yeast, then combine the ingredients using a stand mixer or your hands.
- Slowly pour in the water while mixing with one hand. Add the honey and continue mixing. Drizzle in at least 3 tablespoons of EVOO and mix until the dough absorbs all the flour. If kneading by hand, work the dough for 10–15 minutes. If using a stand mixer, mix for about 5 minutes.
- Transfer the dough to your workbench and continue kneading for 10–15 minutes. Alternate between massaging it forward and back with the palm of your hand, and lifting and slapping it on the bench 4–5 times to help develop the gluten. During kneading, drizzle a little EVOO over the dough and onto the work surface, then continue kneading until smooth.
- Leave the dough on the workbench and cover it with a kitchen towel. Let it rest at room temperature for 15–20 minutes.
- Drizzle EVOO onto a baking tray and spread it evenly across the surface using a pastry brush or paper towel.
- Once the dough has rested, knead it lightly to strengthen it again. Fold one side over the other, then press your fingertips into the dough starting from the centre and moving outward. Flip the dough and repeat this process 2–3 times, then gently shape it into a log of even thickness.
- Place the dough in the centre of the oiled tray. Press it gently with your fingertips, then drizzle more EVOO on top and spread it across the surface with the pastry brush. Cover with a kitchen towel and allow it to rest for 1 hour.
- After 1 hour, gently stretch the dough using your fingertips, starting from the centre and working outward until it begins to fill the tray. Drizzle a little more EVOO over the surface and spread it with the brush. Cover again with a tea towel and let it rest for another hour.
- After the second rest, continue stretching the dough outward with your fingertips until it fills the tray completely. Close any gaps or holes in the dough.
- Drizzle a little more EVOO over the surface. Pour water across the top of the dough until the focaccia surface is lightly covered. Then press gently with your fingertips so the water sinks into the dough.
- Leave the focaccia uncovered in the tray for 1 hour. After resting, press gently all over with your fingertips and sprinkle sea salt on top, being careful not to add too much.
- Bake in a preheated oven at 220°C (430°F) using the conventional (static) setting for about 20 minutes, or until the focaccia is golden and crisp.