Focaccia Genovese

A soft, golden flatbread studded with olives, a Ligurian staple.

Ingredients

• 500 g all-purpose flour
• 300 ml water
• 75 ml olive oil
• 10 g yeast
• to taste salt
• 100 g black olives

Method

1. Dissolve yeast in warm water. Mix with flour, olive oil, and salt. Knead into a smooth dough.
2. Let dough rise until doubled in size, about 1 hour.
3. Spread dough on a baking sheet, dimple surface, and set aside for another rise.
4. Preheat 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.