Traditional Ligurian Focaccia Recipe – A Taste of Focaccia from Liguria

Italy’s Ligurian region is world-renowned for its dramatic coastline, quaint villages, and rich culinary heritage. Among its standout specialties, one dish rises (literally) above the rest — focaccia Liguria. This golden, crispy-yet-soft flatbread is a beloved part of everyday life in Genoa and throughout the region.
Known locally as focaccia Genovese, this Ligurian classic is characterized by its signature olive oil sheen, flaky surface, and salty crunch. Here’s how you can recreate this bakery favorite at home.

What Makes Focaccia from Liguria Unique?Focaccia Liguria is defined by:

• A bubbly, golden crust
• Generous extra virgin olive oil
• Coarse sea salt sprinkled before baking
• Dimpled surface made by pressing fingers into the dough
• Optional toppings like onions or rosemary

This traditional Italian flatbread is thinner and oilier than other regional focaccias, and often enjoyed throughout the day — even for breakfast.

Ingredients You’ll NeedTo make authentic focaccia from Liguria, gather the following:

• 500g all-purpose or bread flour
• 300ml lukewarm water
• 25g fresh yeast or 7g dry yeast
• 1 tsp sugar
• 2 tsp salt
• 50ml extra virgin olive oil (plus more for finishing)
• Optional: rosemary, olives, thinly sliced onions

Step-by-Step: How to Make Ligurian Focaccia

1. Activate the yeast
   Dissolve yeast and sugar in lukewarm water. Let it sit for 10 minutes until bubbly.
2. Prepare the dough
   Mix flour and salt in a bowl. Add the yeast mixture and olive oil. Knead until smooth and elastic (about 10 minutes).
3. First rise
   Let the dough rest in a greased bowl, covered, for 1.5–2 hours until doubled in size.
4. Shape the dough
   Transfer to a well-oiled baking tray. Stretch it gently to fill the pan.
5. Second rise
   Let rise again for 30–40 minutes. Dimple the surface with your fingers.
6. Add toppings
   Brush generously with olive oil, sprinkle sea salt, and add rosemary or onions if using.
7. Bake
   Bake at 220°C (428°F) for 20–25 minutes, until golden brown and crisp.

✅ Tips for the Perfect Ligurian Focaccia

✔️ Use high-quality olive oil – Enhances the flavor and texture.
✔️ Let the dough ferment longer – Overnight fermentation gives better air pockets and flavor.
✔️ Don’t skip the brine solution – Mix water, salt, and oil for brushing before baking.
✔️ Bake at high heat – Ensures a crispy crust and soft center.

🧀 Variations of Ligurian FocacciaWhile focaccia Genovese is the most classic, Liguria offers delicious regional twists:

1. Focaccia di Recco (Cheese-Stuffed Focaccia)Ultra-thin dough filled with creamy Stracchino cheese, baked until blistered. A decadent delight!
2. Rosemary FocacciaTopped with fresh rosemary, adding herbal aroma and a rustic taste.
3. Onion Focaccia (Focaccia con Cipolle)Caramelized onions give this version a rich, slightly sweet-salty flavor — a favorite in coastal towns.

🍽 How to Serve & Pair Ligurian Focaccia

✔️ As a snack – Dipped in olive oil or eaten plain.
✔️ With cured meats & cheese – Perfect for panini or charcuterie boards.
✔️ Alongside soups & stews – Great for soaking up flavors.
✔️ For breakfast – Yes, many Ligurians dip it in cappuccino!

🙋 Frequently Asked Questions (FAQ)
Is focaccia Ligurian or Tuscan?
- Focaccia exists throughout Italy, but the Ligurian version is the most iconic, especially the Genoese-style.
Can I use dry yeast instead of fresh yeast?
- Yes! Use 7g of active dry yeast in place of 25g fresh yeast. Activate it with warm water and sugar.
How long can focaccia last?
- It’s best fresh, but it can be stored in an airtight container for 2 days or frozen for up to a month.
Why does Ligurian focaccia have dimples?
- The finger-dimpled surface helps hold oil and brine, giving the focaccia its crispy yet tender bite.