This focaccia recipe is a typical preparation of bakeries in Liguria. The preparation of focaccia is quite long, with some sites suggesting to raise the dough for at least 20 hours and having the dough raise three times at different steps of the preparation. I prefer quicker approach and this is a variation of the recipe found on the Giallo Zafferano website, to make preparation faster. If you want to go from ingredients to focaccia in a couple of hours, you might want to give this recipe a try.


  • water: 400 ml
  • salt: 15 gr
  • yeast: 25 gr (dry or fresh)
  • flour: 600 gr of Manitoba flour
  • oil: 140 ml (extra virgin is better)
  • sugar: 2 teaspoons (o 1 teaspoon malt)



  1. Dissolve salt in water; dissolve yeast in water (if you are using the fresh one)
  2. Put flour, yeast (if dry), sugar, some oil (40ml) in a bowl
  3. Mix water and flour and work well (10 minutes or so). You should get a sticky dough. The more you mix, the better (also for your health: exercising is good!)
  4. First rising
    • Oil a baking tray, lay the dough on the tray and spread it on the tray (you might want to leave some space between the dough and the borders of the tray). The amounts of the recipe are enough for two trays of about 40x20 centimeters. (The focaccia sold in Genova is usually about 1cm thick: when you lay it, make sure it is indeed quite flat…. do not worry though: even if you make it thicker, it is still super-good.)
    • Optional: Brush the dough with some of the oil
    • Let the dough raise for about 1-1.5 hours or till it doubles its size
  5. Second rising
    • Spread the dough with your fingers, making the characteristics holes
    • Put some water (the water leaves the characteristics white marks), more oil, and some cooking-salt on top
    • Let it rest for a short while (10-15 minutes)
  6. Cooking
    • Put the tray in a preheated oven and cook for at least 15 minutes. High temperatures (> 200 Celsius degrees) work better.
    • Use the grill to brown the surface and complete cooking
    • Let the focaccia cool on a grater (so that the bottom part cools down) (*)

(*) Even though I never saw it happen in bakeries … usually the focaccia is long gone before it has the time to cool down.