Genovese Focaccia

Genovese Focaccia

This focaccia has always been a favourite on our travels to Italy. A well-made focaccia is delicious on its own, just sprinkled with some coarse salt. But we usually like to enjoy it when accompanied by sliced prosciutto and fresh mozzarella cheese. In Liguria itself, it is often baked with toppings—rosemary, sliced onion, cherry tomatoes or olives being some of the most common. However you choose to make it - make a large portion. It will disappear quickly.


3 x cups flour (double 00 or cake flower)

1 x small sachet yeast

1 x cup of lukewarm water

2 x tablespoons honey

Extra Virgin Olive oil

Sea Salt

Rosemary, olives, tomatoes or any herbs you may have for the topping


In a small bowl combine the yeast and warm water to create a “slurry” of sorts ensuring all the yeast is dissolved.

In a large mixing bowl, combine the flour, honey and olive oil. Pour the dissolved yeast into the mixture and knead for 10-15 min until you have a soft elastic ball of dough. If the mixture is too dry add more water, if its too wet, add some flour.Drizzle the dough with olive oil and cover with a wet tea towel and let it rise to double its size (Approx 1.5hrs)

Take a shallow baking tray and drizzle olive oil on the tray and rub the dough on the tray and flip to coat the other side. Spread the dough out onto the baking tray into all the corners trying to keep the same thickness. Press your fingers into the dough to make bumps and indentations all across the top of the dough.

Sprinkle generously with rosemary and if desired push olives, tomatoes or other toppings into the dough and sprinkle with sea salt. Bake for 15 minutes or until golden brown