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Pizza Focaccia with salt and olive oil from Liguria
Simple Italian focaccia recipe with salt and olive oil

Classic Ligurian Focaccia with Rosemary

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
The secret of Ligurian focaccia lies in simplicity and the abundant use of olive oil. It is not just bread, but a masterpiece of water, flour, and oil emulsion. The dimples pressed into the dough form tiny 'lakes' where oil and salty water collect, keeping the inside soft while the edges fry to a crisp.
🕒 Prep Time 1 hr 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking pan (sheet pan)
  • Large mixing bowl
  • Kitchen towel

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Mix the flour with the salt. Dissolve the yeast in the lukewarm water, then pour into the flour mixture. Begin to knead.

Tip: Yeast needs warmth and moisture to grow. Salt inhibits it, so don't let them touch directly at the very start.
2 ✓

Knead in about 2 tbsp of the olive oil until the dough is shiny and elastic (about 10-15 minutes).

Tip: Kneading develops the gluten network, which holds the gas bubbles during rising.
3 ✓

Let it rise covered in a warm place for about 1 hour, until doubled in size.

Tip: A draft-free, lukewarm spot is ideal.
4 ✓

Tip the dough into an oiled baking pan and gently stretch it to the edges by hand. Let it rest for another 20 minutes.

Tip: Resting relaxes the gluten strands so the dough doesn't spring back.
5 ✓

Press dimples into the dough with your fingertips. Drizzle with the remaining olive oil (you can mix in a splash of water), and sprinkle with coarse salt and rosemary.

Tip: The oil-water emulsion in the dimples prevents drying out and makes the bottom crispy.
6 ✓

Bake in a preheated 425°F (220°C) oven for 20-25 minutes until golden brown.

Tip: High heat causes sudden gas expansion (oven spring), creating an airy texture.

Recipe FAQ

Why isn't it bubbly enough?
You likely didn't let it rise long enough or used too little water. Focaccia dough is wetter and more hydrated than standard bread dough.
When do I add the rosemary?
Before baking, but toss it in oil first so it doesn't burn in the hot oven.

Ingredients

  • 3 1/3 cups Bread Flour or All-Purpose Flour
  • 1 1/4 cups Lukewarm Water
  • 1 packet Active Dry Yeast (approx 2 1/4 tsp)
  • 2 tsp Salt
  • 1/3 cup Olive Oil
  • 1 tsp Coarse Sea Salt
  • 2 sprigs Fresh Rosemary