Ligurian Focaccia

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  1. Brittany Huenecke says:

    Hi guido!
    Do you happen to have a good recipe for the sandwich style focaccia? We recently visited Rome and Florence and can’t stop dreaming about the focaccia that we had with the “Italian street sandwiches”. It was crunchy but fluffy and was thin and light. Thanks in advanced ! Love your page 🙂

    1. Hi Brittany!
      Sure! A classic, easy-to-make Italian focaccia, soft and delicious, ideal for any occasion, here is the recipe:

      Prep Time: 20 minutes (plus 3 hours for rising)
      Cook Time: 35 minutes
      Servings: 4


      Mixing bowl
      Stand mixer or hand mixer (optional)
      Rectangular baking tray (approx. 14×11 inches)
      Plastic wrap


      All-purpose flour: About 4 cups
      Dry yeast: 1 ½ teaspoons
      Sugar: 1 tablespoon
      Water: 1 cup
      Whole milk: ½ cup
      Extra-virgin olive oil: 3 tablespoons (plus extra for topping)
      Salt: 2 teaspoons
      Fresh rosemary (for topping)
      Flaky sea salt (for topping)


      1-Mix Dry Ingredients: In a bowl, combine yeast and sugar, then mix with flour in a stand mixer fitted with a paddle attachment.
      2-Add Liquids: Gradually pour in mixed milk and water while mixing.
      3-Add Oil: Slowly incorporate olive oil.
      4-Knead: Switch to a dough hook and knead for about 15 minutes.
      5-First Rise: Place dough on a lightly floured surface, fold a few times, then put in a bowl and cover with plastic wrap. Let it rise in a warm place for about 2 hours or until doubled.
      6-Prepare Pan: Grease a baking tray with olive oil.
      7-Shape Focaccia: Spread dough on the tray using oiled fingertips. Let it rest if it’s not stretching easily.
      8-Second Rise: Cover with plastic wrap and let it rise for another hour.
      9-Top and Bake: Create dimples in the dough with your fingertips, then drizzle with olive oil and sprinkle with rosemary and flaky salt. Bake in a preheated oven at 350°F for about 35-40 minutes.
      10-Serve: Enjoy fresh out of the oven or as a sandwich base.


      For a crunchier crust, bake immediately after spreading in the tray.
      For a softer focaccia, omit dimpling before the final rise and bake directly.
      Use coarse salt if flaky sea salt isn’t available.
      Can be stored in a bag for up to 2 days or frozen after cooking. Reheat in the oven before serving.