Genovese-style focaccia — golden, dimpled, drenched in good olive oil and finished with rosemary and flaky salt. The kind that disappears off the table before dinner even starts.
Focaccia
Genovese-style focaccia — golden, dimpled, drenched in good olive oil and finished with rosemary and flaky salt. The kind that disappears off the table before dinner even starts.
Ingredients
Method
- Stir the yeast and sugar into the warm water. Let sit 5 minutes until foamy.
- In a big bowl, whisk the flour and salt. Pour in the yeast mixture and 2 tbsp olive oil. Stir with a spatula until a shaggy, sticky dough forms — no kneading needed.
- Cover and refrigerate 8-24 hours. Overnight is ideal. The dough should look bubbly and relaxed.
- Drizzle 2 tbsp olive oil on a 9×13 inch baking pan. Tip the dough out; gently stretch it to fill the pan. If it springs back, let it rest 10 minutes and try again.
- Cover loosely and let rise at room temperature for 1.5-2 hours until pillowy and full of bubbles.
- Preheat the oven to 425°F (220°C). Drizzle the top generously with olive oil. Use oiled fingertips to press deep dimples all over — go all the way to the bottom of the pan, you can’t overdo it.
- Scatter rosemary and flaky salt across the top. Bake 22-25 minutes until deeply golden.
- Cool 10 minutes in the pan, then move to a rack so the bottom doesn’t steam. Eat warm.
Notes
The long cold rise is what builds the flavor — don’t skip it. When stretching the dough, lift and fold rather than press; you want to keep the bubbles intact.