Focaccia Genovese (Rosemary & Sea Salt)

An iconic Italian focaccia with a crisp, golden top, fluffy olive-oil-rich crumb, and those irresistible salty, rosemary-scented dimples.

Ingredients

• 500g (4 cups) all-purpose flour (or bread flour)
• 7g (2 1/4 tsp) instant yeast (or active dry yeast)
• 2 tsp fine salt
• 1 tsp sugar (helps yeast; optional but recommended)
• 420ml (1 3/4 cups) lukewarm water (about 38–40°C / 100–104°F)
• 80ml (1/3 cup) extra virgin olive oil, plus more for the pan and finishing
• 1–2 tsp flaky sea salt (or coarse salt) for topping
• 1–2 tbsp fresh rosemary leaves (or 2 tsp dried rosemary)

Method

• 1

  Step 1: Mix the dough

  In a large bowl, whisk flour, yeast, fine salt, and sugar. Add lukewarm water and 2 tbsp of the olive oil. Mix with a sturdy spoon or wet hand until no dry flour remains and you have a sticky, shaggy dough (about 1 minute). Scrape down the bowl.

• 2

  Step 2: First rise (warm, until doubled)

  Drizzle a little olive oil around the dough, turn it to coat, then cover tightly. Let rise in a warm spot until doubled and jiggly, 60–90 minutes (it should look bubbly on top).

• 3

  Step 3: Oil the pan generously

  Pour 2–3 tbsp olive oil into a 23×33cm (9×13") metal pan (or similar). Tilt to coat the base and corners well—this is key for that crisp, fried-in-olive-oil underside.

• 4

  Step 4: Stretch into the pan (no tearing)

  Tip the dough into the oiled pan. Oil your hands, then gently stretch and press the dough toward the corners. If it springs back, rest 10 minutes, then continue until it mostly fills the pan.

• 5

  Step 5: Second rise (puffy)

  Cover loosely and let rise 30–45 minutes, until visibly puffed and soft. Meanwhile, preheat oven to **220°C / 425°F** (200°C fan). Place a rack in the lower-middle of the oven for best bottom browning.

• 6

  Step 6: Make the classic brine (Genovese secret)

  In a small bowl, whisk **2 tbsp water** with **2 tbsp olive oil** and **1/2 tsp fine salt** until it looks slightly emulsified.

• 7

  Step 7: Dimple + top

  Oil your fingertips well. Press straight down to the pan bottom all over to create deep dimples (don’t be shy—this is the signature look). Drizzle the brine evenly into the dimples. Scatter rosemary and finish with flaky sea salt.

• 8

  Step 8: Bake until golden and crisp

  Bake 18–22 minutes, rotating once, until deeply golden on top and the edges are crisp. If it’s pale, give it 2–3 more minutes—color = flavor.

• 9

  Step 9: Finish with olive oil + cool briefly

  Immediately drizzle 1–2 tbsp olive oil over the hot focaccia. Cool in the pan 5 minutes, then lift out and cool another 10 minutes on a rack (so the base stays crisp). Slice and serve warm or at room temp.

Tips

• **Yeast options:** If using active dry yeast, it works the same here; mixing directly is fine, but you can also dissolve it in the lukewarm water with sugar for 5 minutes until foamy.
• **For extra airy crumb:** After mixing, rest the dough 10 minutes, then do 2 quick “stretch-and-fold” rounds in the bowl (grab edge, fold over; repeat 8–10 times), 10 minutes apart.
• **No rosemary?** Make it classic plain sea-salt focaccia, or add a pinch of dried oregano/chili flakes (pantry staple) for a different vibe.
• **Storage:** Best day-of. Keep airtight up to 2 days; reheat at **200°C / 400°F for 5–8 minutes** to re-crisp.
• **Serving ideas:** Split and use for sandwiches (prosciutto-style), serve with olive oil + balsamic for dipping, or alongside soups and salads.

Nutrition (per serving, estimate)