Genovese focaccia is the real deal. Not the thick, bready stuff. We’re talking thin, crispy bottom, pillowy interior, and a surface drowning in olive oil and flaky salt. One bite and you’re in a Ligurian bakery. This no-knead method delivers exactly that.
Step-by-Step Instructions
Mix Dough
In a large bowl, whisk flour, salt, and yeast. Add warm water and 2 tbsp olive oil. Stir with a spatula until a sticky, shaggy dough forms (no dry bits).
First Rise
Cover bowl. Let sit at room temperature for 1 hour until bubbly and puffy.
Fold & Second Rise
Wet your hands. Pull dough from edges and fold toward center (4 folds).
Cover and rest another 1–2 hours until doubled.
Pan & Dimple
Pour 1 tbsp olive oil into a 9×13 baking pan. Transfer dough to pan. Gently stretch to edges (if it fights, rest 15 minutes).
Cover and rise 1 hour until puffy.
Preheat oven to 450°F (230°C).
Drizzle with remaining 1 tbsp oil. Press fingertips all over to create deep dimples. Sprinkle with flaky salt and rosemary.
Bake
Bake 20–25 minutes until deep golden brown and crisp on bottom.
Cool on a rack for 5 minutes. Drizzle with more olive oil. Eat warm.
Summary
Prep Time: 15 min active | Rise Time: 3–4 hours | Bake: 25 min
Yield: One 9×13 focaccia | Difficulty: Easy (requires patience)
Storage Notes
- Counter: 2 days wrapped in foil (never plastic—ruins crust).
- Freezer: 3 months. Reheat frozen slices in oven at 375°F for 5–7 minutes. Brush with olive oil for fresh-from-the-oven magic.
