Every golden mouthful of La Bella Focaccia, which is soft, dimpled, and drizzled with olive oil, embodies the rustic beauty of the Italian Riviera. With its distinctive pools of olive oil and sea salt flakes, this classic Genovese bread has a soft, airy interior and a flawlessly crisp exterior. La Bella Focaccia is straightforward, heartfelt, and distinctively Italian, whether it is enjoyed warm with antipasti, dipped in a substantial soup, or enjoyed on its own with a glass of wine. Cheers!
La Bella Focaccia
Rated 5.0 stars by 1 users
Servings
8-10
Prep Time
20 minutes
Cook Time
25 minutes
Calories
280
Every golden mouthful of La Bella Focaccia, which is soft, dimpled, and drizzled with olive oil, embodies the rustic beauty of the Italian Riviera. With its distinctive pools of olive oil and sea salt flakes, this classic Genovese bread has a soft, airy interior and a flawlessly crisp exterior. La Bella Focaccia is straightforward, heartfelt, and distinctively Italian, whether it is enjoyed warm with antipasti, dipped in a substantial soup, or enjoyed on its own with a glass of wine. Cheers!
Ingredients
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500g (about 4 cups) all-purpose or bread flour
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325ml (1⅓ cups) lukewarm water
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10g (2 tsp) salt
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7g (2 tsp) sugar
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7g (1 packet) instant dry yeast
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40ml (3 tbsp) extra virgin olive oil
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50ml (3–4 tbsp) extra virgin olive oil
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1 tsp flaky sea salt (or to taste)
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2–3 tbsp water (to mix with olive oil for the emulsion)
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Optional: Fresh rosemary, thin onion slices, or halved cherry tomatoes
For the dough
For the topping
Directions
Activate the Yeast (if needed)
If using active dry yeast (not instant), dissolve it in a few tablespoons of the warm water with the sugar. Let it foam for 5–10 minutes. Skip this if using instant yeast.
Make the Dough
- In a large bowl or stand mixer, mix flour, salt, and sugar.
- Add yeast and water gradually while mixing.
- Once combined, add olive oil and knead for 8–10 minutes until smooth and elastic.
- The dough will be slightly sticky — this is good for a light crumb.
First Rise
Cover the dough and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Shape and Second Rise
- Oil a large baking sheet generously.
- Gently stretch or press the dough into the pan (approx. 9x13 inches or larger).
- Let it rest for 30–45 minutes uncovered.
Dimple and Top
- Preheat oven to 220°C / 430°F.
- Use your fingers to press deep dimples into the dough surface.
- In a cup, mix the topping olive oil and water into an emulsion.
- Pour it evenly over the dough, letting it pool in the dimples.
- Sprinkle generously with flaky salt. Add rosemary or onions if desired.
Bake
- Bake for 20–25 minutes, until golden brown and crispy on the edges.
- Let cool slightly, then slice and serve warm or at room temperature.
Recipe Note
Serving Tips
Enjoy plain, or serve with cold cuts, cheese, or soups.
For a traditional Ligurian treat, dip in a morning cappuccino!