Genoese Focaccia

Serve: 6

Time: 1 h + rising time



  • 400 ml. Water.
  • 600 gr. Flour.
  • 25 gr. Brewer yeast 
  • 140 ml. Extra virgin olive oil.
  • 15 gr. Salt.
  • 1 teaspoon malt.


  • Melt the salt in warm water and pour in the mixer (or any other bowl if kneading by hand), add the malt, 40 ml. of olive oil, add half of the flour and mix until smooth but still soft.
  • Add the yeast, mix for 2-3- minutes then add the rest of the flour and and knead again until the mixture is homogeneous (which will be rather sticky). 
  • Pour 50ml of extra virgin olive oil on the baking sheet, sprinkle with a little flour the surface of your working table and pour the mixture, knead a few seconds to give it a rectangular shape, place it on the oiled baking pan and brush the dough with olive oil and put to rise for about an hour or an hour and a half into a warm place, until its volume will be doubled (you can turn on the oven light and put the dough to rise in there with the door closed).
  • After this time, take the dough and lay it over the entire surface of the pan.(make sure that beneath it there is still plenty of oil). Brush the surface of the focaccia with some more oil.
  • Sprinkle with salt, let it rise again for about half an hour at 25°. After half an hour, press the focaccia with your fingertips to create holes (the typical holes in the focaccia).
  • Put the rest of the oil into a plastic bottle, add the same quantity of water and mix well.
  • Pour the water/oil on the focaccia making sure that it will go into the holes (this will keep the holes white and soft while kooking).
  • Let the focaccia rise for another 30 minutes and then bake (220°) for 15 to 20 minutes.