Recipe
Genoese Focaccia: Origins, Recipe, and Fun Facts
Genoese focaccia, known in the Ligurian dialect as “fügassa”, is much more than just a simple recipe: it’s a symbol of Ligurian culinary tradition, a true institution in the narrow streets of Genoa and throughout the region of Liguria. Loved for generations, it’s one of those foods that tell a story of simplicity, local identity, and popular culture.
Its origins date back to around the year 1000, right in the city of Genoa. It is said that nighttime bakers, during their long work hours, created these small pieces of focaccia to stave off hunger.
Today, focaccia is known all over the world, but anyone who has tried it at least once in its place of origin knows that the authentic flavor is nearly impossible to replicate elsewhere. This is thanks to the local climate, regional ingredients, and artisanal know-how passed down from generation to generation.
To be considered true Genoese focaccia, it must meet certain standards: about two centimeters thick, a balanced texture of crunch and softness, a flaky bite, and a shiny surface.
In Liguria, it’s eaten at any time of day: for breakfast (even dipped in cappuccino or milk), as a snack, appetizer, or alongside lunch or dinner.
Ingredients:
- 1 kg of all-purpose flour (type 00)
- 500 ml of cold water
- 100 ml of extra virgin olive oil
- 20 g of powdered milk (alternatively, 2 g of malt powder)
- 25 g of fine salt
- 25 g of fresh brewer’s yeast
For the brine:
- 1 liter of water
- 70 g of fine salt
Preparation
In a bowl, mix the flour with the water, milk powder, and yeast. After 5 minutes, add the oil and salt and continue kneading until the dough is smooth and uniform. Transfer the dough to a large container and let it rest for about 30 minutes. Roll out the dough and divide it into portions (800 g per 60×40 cm baking tray). Let it rest for another 20 minutes, then begin pressing it out with your fingers to cover the entire tray. Use your fingertips to create the classic dimples on the surface and pour over the brine and extra virgin olive oil mixture. Let rise for another 30–40 minutes.
Bake at 230°C (446°F) for about 12 minutes, until golden.
Fun facts
- Focaccia even has its own local unit of measure: the “slerfa” or “strip”.
- There are many tasty variations: with onions, olives, sage, or the famous cheese-filled version typical of Recco.
- Not everyone knows that the best way to enjoy focaccia is upside down. The top part, slightly crispier and richer in flavor, should be the first to touch your tongue—this way, you immediately taste the perfect blend of oil and salt.
Genoese focaccia is an authentic, simple, and tradition-true recipe, perfect to recreate at home. With just a few ingredients, you can bring a little taste of Liguria to your table.
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