Ligurian Focaccia Recipe

Ligurian focaccia is salty and moist with olive oil but not oily. In fact, this recipe is buttery, soft and crunchy all at the same time.

📝 Ingredients

• 1/2 teaspoon active dry yeast
• 1 3/4 cups (375 grams) lukewarm water
• 2 teaspoons honey
• 4 cups (500 grams) all purpose (plain) flour
• 2 1/2 tablespoons extra virgin olive oil
• 2 teaspoons pure salt flakes
• 5 tablespoons extra virgin olive oil (extra - as needed)
• extra salt flakes for sprinkling on top
• 1/4 cup lukewarm water
• 1 teaspoon pure salt flakes

👨‍🍳 Instructions

1. 1In a jug or small bowl mix together warm water, honey and yeast. Stir until dissolved.
2. 2In a large bowl whisk together flour and salt then add the yeast mixture and the olive oil. Stir with a rubber spatula to combine all the ingredients. Scrape the side of the bowl clean.
3. 3Cover with plastic wrap and set aside at room temperature for 15 minutes.
4. 4After 15 minutes, uncover dough. Press the rubber spatula down between the dough and the side of the bowl. Using the spatula, lift the dough and fold it onto itself as if you are picking up the bottom of the dough and folding it over the top of the dough. Continue around the edge of the dough, lifting and folding. The dough become smooth.
5. 5Oil a work surface with a little extra virgin olive oil and gently tip out the dough scraping the bowl as best as you can.
6. 6Oil the bowl ready for the return of the dough.
7. 7Press out gently to flatten slightly to degas a little. Pick up one side of the dough stretch it and fold it over to the other side. Repeat on all sides.
8. 8Return the dough to the now oiled bowl. Cover with plastic wrap and set aside at room temperature for 12-14 hours or overnight. If your kitchen is warm, please see the notes below.
9. 9The next day:- Spread 2 tablespoons of extra virgin olive oil onto baking pan with sides.
10. 10Tip the dough gently onto the oiled 15in x 10in (38cm x 25cm) baking pan and repeat the folding as previously explained.
11. 11Gently stretch the dough to fit the pan. You will need to place your hands under the dough and stretch it. Don't worry if it doesn't fully stretch to fit. Set aside for 30 minutes. During the time you'll be able to stretch it out to fit.
12. 12After 30 minutes, make indentations with your fingers into the dough. Press in at an angle. Then mix together brine ingredients until salt is dissolved. Pour over dimpled dough. Allow to proof for 1 hour until puffy and bubbly.
13. 13In the meantime preheat oven to 450°F (235°C).
14. 14Sprinkle with flaky salt and bake on the center rack for 20 minutes. Then move to the upper rack and bake for another 5-7 minutes until the top is golden brown.
15. 15Remove from the oven and immediately turn onto a wire rack. Drizzle or brush 2 tablespoons of extra virgin olive oil over the baked focaccia. Don't worry if it pools in the dimples, the oil will gradually soak into the bread.
16. 16Serve warm or at room temperature cut into large squares.