Uncle Larry Adventures

Italian Classics · Liguria

More italian bread recipes

Focaccia Genovese

Focaccia genovese: a slack, well-oiled dough dimpled by hand, brined with salted water and baked until golden and chewy.

Focaccia Genovese

Dimples, brine, olive oil

Golden Italian focaccia and crusty bread loaves on a wooden board

The short version

Focaccia genovese: a slack, well-oiled dough dimpled by hand, brined with salted water and baked until golden and chewy.

Prep
30 min
Cook
25 min
Total
55 min
Serves
12 pieces

Ingredients

  • 500 g bread flour
  • 350 g water
  • 10 g instant yeast
  • 10 g salt
  • 60 ml olive oil, plus more for the pan
  • Brine: 50 ml water, 25 ml oil, 5 g salt

Instructions

  1. 01

    Mix and rest. Mix everything to a sticky dough and rest 20 minutes, then fold three times at 30-minute intervals.

  2. 02

    Pan and proof. Oil a sheet pan generously, stretch the dough to fit and proof 1 hour.

  3. 03

    Dimple and brine. Press fingers all the way to the pan and pour the brine into the dimples.

  4. 04

    Bake hot. Bake at 450°F for 22–25 minutes until deep gold. Brush with oil out of the oven.

Larry’s rule: Push your fingers hard enough to feel the pan. Shy dimples flatten out and you get bread, not focaccia.

Nutrition (estimated, per serving)

Serving
1 serving (about 90 g)
Calories
260 calories
Protein
6 g
Carbs
31 g
Fat
12 g
Saturated fat
2 g
Fibre
1 g
Sugar
0 g
Sodium
480 mg
Cholesterol
0 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/focaccia-genovese).

Before you cook

What to know about Focaccia Genovese

What it is

Focaccia Genovese is a bread recipe rooted in Liguria's fragrant coastal cooking. This version makes 12 pieces in 55 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: mix and rest, then pan and proof, then dimple and brine. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 500 g bread flour — provides the recipe's main structure, so its cooking time and texture matter.
  • 350 g water — supports the dish's balance, texture and regional character.
  • 10 g instant yeast — supports the dish's balance, texture and regional character.
  • 10 g salt — supports the dish's balance, texture and regional character.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Bake ahead, cool completely, and store airtight. Refresh briefly in a warm oven before serving.

What to serve with it

  • Serve warm at the table or use for sandwiches and crostini.
  • Cool fully before storing so the crust does not soften.

Larry’s why

Why the dough needs a slow, cold rise

A long rest in the fridge — 24 to 72 hours — lets enzymes break starch into sugar, which is what gives crust its colour and that faintly sweet, complex flavour. A fast warm rise makes gas but no taste. Time does the work you cannot fake with more yeast.

Larry’s rule: Less yeast, more time.

More questions Larry gets asked →

Questions Larry gets asked

How long does focaccia genovese take to make?
About 55 min start to finish — roughly 30 min of prep and 25 min of cooking. That yields 12 pieces.
What do you need to make focaccia genovese?
6 ingredients, starting with 500 g bread flour, 350 g water, 10 g instant yeast. The full list with quantities is on this page.
How do you start focaccia genovese?
Mix and rest: Mix everything to a sticky dough and rest 20 minutes, then fold three times at 30-minute intervals.
How do you know when focaccia genovese is done?
Bake hot. Bake at 450°F for 22–25 minutes until deep gold. Brush with oil out of the oven.
What is the most common mistake with focaccia genovese?
Push your fingers hard enough to feel the pan. Shy dimples flatten out and you get bread, not focaccia.
Can you make focaccia genovese ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a bread that reheats well.

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Quick answer

How do you convert oven time and temperature to an air fryer?

Lower the oven temperature by 25°F (about 15°C) and cut the cooking time by roughly 20 percent. A dish that bakes 30 minutes at 400°F becomes about 24 minutes at 375°F in the air fryer — check at the 15-minute mark the first time.

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