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Italian·Italy · Liguria·Snack / Nasta
Focaccia Genovese
A soft, golden flatbread studded with olives, a Ligurian staple.
160 min total (prep 15 · cook 25)· Serves 8· Intermediate·New
Originating from Genoa, this olive oil-rich bread exemplifies Ligurian cuisine and is commonly enjoyed as a snack or appetizer.
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Method
- 1Dissolve yeast in warm water. Mix with flour, olive oil, and salt. Knead into a smooth dough.
- 2Let dough rise until doubled in size, about 1 hour.
- 3Spread dough on a baking sheet, dimple surface, and set aside for another rise.
- 4Preheat oven to 220°C (428°F). Top with olives, drizzle with oil, and bake until golden.
Chef's tips
- Use good quality olive oil.
- Let rise fully for airy texture.
The story
Originating from Genoa, this olive oil-rich bread exemplifies Ligurian cuisine and is commonly enjoyed as a snack or appetizer.
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