Focaccia Genovese

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Recipe from Chef Gabriele Riva




Bread Flour
Filtered Water
Fresh Yeast
Extra Virgin Olive Oil
Fine Sea Salt
Fresh Rosemary
Extra Virgin Olive Oil
Maldon Sea Salt

4 cups
2 cups+ 2 TBSP
2 tsp
to taste
1/4 cup
1 tsp

  1. Mix the flour in a Kitchen Aid mixer or by hand with fresh yeast, olive oil.
  2. Add the filtered water little by little, incorporating salt as well, to create a smooth and elastic dough.
  3. Let the dough rest in a bowl with a little flour in it to prevent the focaccia dough from sticking.
  4. Cover with a cloth and let rise in a warm (95 F) place until triple its original volume.
  5. Spread the dough with hands on Silpat® Entremet brushed with some extra virgin olive oil.
  6. Let the dough raise again until double its volume.
  7. Brush with extra virgin olive oil the top and sprinkle the maldon sea salt and the rosemary.
  8. Bake at 550-600 F for about 20 minutes in the bottom part of the oven, if possible right on top of the base of the oven to create a crunchy crust on the bottom.
  9. When ready and out of the oven brush the top and especially the side with the rest of olive oil.

Dough Tip:
It is very important to spread the focaccia or similar dough with hands and not a rolling pin to keep the aerated texture intact.

Serving Suggestions:
The Focaccia Genovese can be served by itself, but is enjoyed with cheeses or salami filled inside.

sour cherry
focaccia genovese

Tools & Equipment

  • Silpat® Entremet
  • Half sheet baking tray (13"x18")
  • Kitchen Aid mixer, dough hook attachment
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board
  • Pastry brush

challenging difficulty level
focaccia genovese

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