{"id":5885,"date":"2025-03-04T06:33:00","date_gmt":"2025-03-04T06:33:00","guid":{"rendered":"https:\/\/contedoro.com\/genoese-focaccia-the-original-ligurian-recipe-with-extra-virgin-olive-oil-that-smells-like-home\/"},"modified":"2026-08-06T06:36:27","modified_gmt":"2026-08-06T06:36:27","slug":"genoese-focaccia-the-original-ligurian-recipe-with-extra-virgin-olive-oil-that-smells-like-home","status":"publish","type":"post","link":"https:\/\/contedoro.com\/en\/genoese-focaccia-the-original-ligurian-recipe-with-extra-virgin-olive-oil-that-smells-like-home\/","title":{"rendered":"Genoese focaccia: the original Ligurian recipe with extra virgin olive oil that smells like home"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Genoese focaccia<\/strong>, known in dialect as <em>f\u00fcgassa<\/em>, is much more than a simple leavened product: it is a symbol of <strong>Ligurian tradition<\/strong>, a daily ritual that smells of the oven, the sea, and extra virgin olive oil.<br\/>Thin, soft, glossy, full of dimples, and with those grains of salt that melt in your mouth&#8230; it is impossible not to fall in love at the first bite.<\/p><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_86 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<div class=\"ez-toc-title\" style=\"cursor:inherit\">Indice<\/div>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #343e3d;color:#343e3d\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #343e3d;color:#343e3d\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/contedoro.com\/en\/genoese-focaccia-the-original-ligurian-recipe-with-extra-virgin-olive-oil-that-smells-like-home\/#Index\" >Index<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/contedoro.com\/en\/genoese-focaccia-the-original-ligurian-recipe-with-extra-virgin-olive-oil-that-smells-like-home\/#What_is_Genoese_focaccia_fugassa\" >What is Genoese focaccia (f\u00fcgassa)<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/contedoro.com\/en\/genoese-focaccia-the-original-ligurian-recipe-with-extra-virgin-olive-oil-that-smells-like-home\/#Ingredients_for_1_large_baking_tray_40%C3%9735_cm\" >Ingredients for 1 large baking tray (40\u00d735 cm)<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/contedoro.com\/en\/genoese-focaccia-the-original-ligurian-recipe-with-extra-virgin-olive-oil-that-smells-like-home\/#Preparation_of_Genoese_focaccia\" >Preparation of Genoese focaccia<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/contedoro.com\/en\/genoese-focaccia-the-original-ligurian-recipe-with-extra-virgin-olive-oil-that-smells-like-home\/#2_Main_dough\" >2. Main dough<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/contedoro.com\/en\/genoese-focaccia-the-original-ligurian-recipe-with-extra-virgin-olive-oil-that-smells-like-home\/#3_Spreading_in_the_tray\" >3. Spreading in the tray<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/contedoro.com\/en\/genoese-focaccia-the-original-ligurian-recipe-with-extra-virgin-olive-oil-that-smells-like-home\/#The_key_moment_the_dimples_in_the_focaccia\" >The key moment: the dimples in the focaccia<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/contedoro.com\/en\/genoese-focaccia-the-original-ligurian-recipe-with-extra-virgin-olive-oil-that-smells-like-home\/#The_brine_the_mistake_to_avoid\" >The brine: the mistake to avoid<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/contedoro.com\/en\/genoese-focaccia-the-original-ligurian-recipe-with-extra-virgin-olive-oil-that-smells-like-home\/#Perfect_baking_of_Genoese_focaccia\" >Perfect baking of Genoese focaccia<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/contedoro.com\/en\/genoese-focaccia-the-original-ligurian-recipe-with-extra-virgin-olive-oil-that-smells-like-home\/#Tips_and_variations\" >Tips and variations<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/contedoro.com\/en\/genoese-focaccia-the-original-ligurian-recipe-with-extra-virgin-olive-oil-that-smells-like-home\/#Conservation\" >Conservation<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/contedoro.com\/en\/genoese-focaccia-the-original-ligurian-recipe-with-extra-virgin-olive-oil-that-smells-like-home\/#Conclusion\" >Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n\n\n<p class=\"wp-block-paragraph\">The secret of true Genoese focaccia? <strong>The brine of water, salt, and oil<\/strong>, generously poured before the final proofing. It is what provides that golden, moist, and incredibly soft surface that makes this focaccia unique in the world. <\/p>\n\n<p class=\"wp-block-paragraph\">Follow me step by step: I will explain <strong>how to prepare an authentic Genoese focaccia at home<\/strong>, fragrant and irresistible, just like the one eaten in Genoa.<\/p>\n\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\"><h2><span class=\"ez-toc-section\" id=\"Index\"><\/span>Index<span class=\"ez-toc-section-end\"><\/span><\/h2><nav><ul><li class=\"\"><a href=\"#come-potare-gli-olivi-guida-pratica\">What is Genoese focaccia (f\u00fcgassa)<\/a><\/li><li class=\"\"><a href=\"#come-fare-la-focaccia-genovese-perfetta\">Ingredients for 1 large baking tray (40\u00d735 cm)<\/a><\/li><li class=\"\"><a href=\"#varianti-della-focaccia-genovese-da-provare\">Preparation of Genoese focaccia<\/a><ul><li class=\"\"><a href=\"#2-impasto-principale\">2. Main dough<\/a><\/li><li class=\"\"><a href=\"#3-stesura-in-teglia\">3. Spreading in the tray<\/a><\/li><\/ul><\/li><li class=\"\"><a href=\"#varianti-della-focaccia-genovese-da-provare-1\">The key moment: the dimples in the focaccia<\/a><\/li><li class=\"\"><a href=\"#la-salamoia-lerrore-da-non-fare\">The brine: the mistake to avoid<\/a><\/li><li class=\"\"><a href=\"#cottura-perfetta-della-focaccia-genovese\">Perfect baking of Genoese focaccia<\/a><\/li><li class=\"\"><a href=\"#consigli-e-varianti\">Tips and variations<\/a><\/li><li class=\"\"><a href=\"#conservazione\">Conservation<\/a><\/li><li class=\"\"><a href=\"#conclusione\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n\n<h2 id=\"come-potare-gli-olivi-guida-pratica\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_is_Genoese_focaccia_fugassa\"><\/span><strong>What is Genoese focaccia (f\u00fcgassa)<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Genoese focaccia is such an identity-defining product that it is recognized as a <strong>Slow Food Presidium<\/strong>.<br\/>Its essential characteristics are:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>thickness of about <strong>2 cm<\/strong><\/li>\n\n\n\n<li>glossy and oily surface<\/li>\n\n\n\n<li>dense but regular crumb structure<\/li>\n\n\n\n<li>perfect balance between <strong>external crunchiness and internal softness<\/strong><\/li>\n\n\n\n<li><strong>zero rubbery effect<\/strong><\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Traditionally it is eaten on its own, stuffed&#8230; or, for true Genoese locals, <strong>dipped in cappuccino<\/strong>.<\/p>\n\n<h2 id=\"come-fare-la-focaccia-genovese-perfetta\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ingredients_for_1_large_baking_tray_40%C3%9735_cm\"><\/span><strong>Ingredients for 1 large baking tray (40\u00d735 cm)<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">For the dough<br\/>350 g Manitoba flour (W 450\u2013460)<br\/>150 g type 0 flour<br\/>300 g water at room temperature<br\/>1 heaping teaspoon of dry yeast (or 8 g fresh)<br\/>30 g <strong>extra virgin olive oil<\/strong><br\/>1 teaspoon of honey <br\/>10 g fine salt<br\/>For the brine<br\/>120\u2013150 ml water<br\/>2 tablespoons of <strong>extra virgin olive oil<\/strong><br\/>2 generous pinches of fine salt<br\/>1 tablespoon of coarse salt<br\/>\ud83d\udc49 The oil is not a detail here: <strong>choose a high-quality one<\/strong>, because it is the protagonist of the final flavor. <\/p>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/contedoro.com\/wp-content\/uploads\/2025\/03\/image-1-1024x615.png\" alt=\"\" class=\"wp-image-5144\"\/><\/figure>\n\n<h2 id=\"varianti-della-focaccia-genovese-da-provare\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Preparation_of_Genoese_focaccia\"><\/span>Preparation of Genoese focaccia<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">1. Prepare the biga<\/p>\n\n<p class=\"wp-block-paragraph\">Mix 100 g of flour (taken from the total), 60 g of water, and the yeast.<br\/>Form a small ball, cut a cross into it, cover, and let rise at 26 \u00b0C for 1\u00bd\u20132 hours, until doubled.<\/p>\n\n<h3 id=\"2-impasto-principale\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"2_Main_dough\"><\/span>2. Main dough<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p class=\"wp-block-paragraph\">Add to the biga:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>the remaining flour<\/li>\n\n\n\n<li>the remaining water<\/li>\n\n\n\n<li>the honey<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Knead for a few minutes, then slowly incorporate the oil.<br\/>When the dough is elastic, add the salt and form a smooth ball.<\/p>\n\n<p class=\"wp-block-paragraph\">Cover and let rise for <strong>3\u20134 hours<\/strong>, until tripled in volume.<\/p>\n\n<h3 id=\"3-stesura-in-teglia\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"3_Spreading_in_the_tray\"><\/span>3. Spreading in the tray<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p class=\"wp-block-paragraph\">Turn the dough out onto the surface, form a ball, and let rest for 10 minutes.<br\/>Roll out with a rolling pin and transfer to a lightly greased tray.<\/p>\n\n<p class=\"wp-block-paragraph\">Let rise:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>40 minutes<\/li>\n\n\n\n<li>then stretch to the edges<\/li>\n\n\n\n<li>another 1 hour of rising<\/li>\n<\/ul>\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/contedoro.com\/wp-content\/uploads\/2025\/03\/image-edited.png\" alt=\"\" class=\"wp-image-5147\" style=\"width:840px;height:auto\"\/><\/figure>\n\n<h2 id=\"varianti-della-focaccia-genovese-da-provare-1\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_key_moment_the_dimples_in_the_focaccia\"><\/span><strong>The key moment: the dimples in the focaccia<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Using <strong>three fingers<\/strong> (index, middle, and ring), press firmly into the dough.<br\/>The dimples must be:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>deep<\/li>\n\n\n\n<li>not too close together<\/li>\n\n\n\n<li>uniform<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">They are what hold the brine and create the magic.<\/p>\n\n<h2 id=\"la-salamoia-lerrore-da-non-fare\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_brine_the_mistake_to_avoid\"><\/span>The brine: the mistake to avoid<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Mix water, salt, and oil until the salt dissolves.<br\/>Does it seem like a lot? <strong>It isn&#8217;t. Trust me. <\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Pour it over the entire surface: <strong>every dimple must be full<\/strong>.<br\/>Let rise for another hour, until the brine is partially absorbed.<\/p>\n\n<p class=\"wp-block-paragraph\">Complete with:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>a drizzle of oil<\/li>\n\n\n\n<li>a sprinkling of coarse salt<\/li>\n<\/ul>\n\n<h2 id=\"cottura-perfetta-della-focaccia-genovese\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Perfect_baking_of_Genoese_focaccia\"><\/span>Perfect baking of Genoese focaccia<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<ul class=\"wp-block-list\">\n<li>static oven <strong>250 \u00b0C<\/strong><\/li>\n\n\n\n<li>bake in the lower part for 8\u201310 minutes<\/li>\n\n\n\n<li>when the bottom is golden, move to the top<\/li>\n\n\n\n<li>another 8\u201310 minutes<\/li>\n\n\n\n<li>brush with oil, final grill<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Remove from the oven and the tray immediately.<\/p>\n\n<p class=\"wp-block-paragraph\">The focaccia must be:<br\/>\u2714 golden<br\/>\u2714 glossy<br\/>\u2714 fragrant<br\/>\u2714 soft to the touch<\/p>\n\n<h2 id=\"consigli-e-varianti\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Tips_and_variations\"><\/span>Tips and variations<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<ul class=\"wp-block-list\">\n<li><strong>With sourdough starter<\/strong>: use 150 g of solid starter<\/li>\n\n\n\n<li><strong>More digestible<\/strong>: long leavening in the fridge (8\u201324 h)<\/li>\n\n\n\n<li><strong>Stuffed<\/strong>: mortadella, stracchino cheese, grilled vegetables<\/li>\n\n\n\n<li><strong>Ligurian tradition<\/strong>: also try chickpea farinata and Recco focaccia<\/li>\n<\/ul>\n\n<h2 id=\"conservazione\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conservation\"><\/span>Conservation<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">at room temperature, well sealed: <strong>2 days<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">frozen once cooked: excellent<\/p>\n\n<p class=\"wp-block-paragraph\">raw dough: can be frozen before rolling out<\/p>\n\n<h2 id=\"conclusione\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\"><strong>Homemade Genoese focaccia<\/strong> is one of those recipes that teach patience, respect for timing, and the beauty of simple things.<br\/>Flour, water, yeast, salt\u2026 and <strong>high-quality extra virgin olive oil<\/strong>: few ingredients, but well chosen.<\/p>\n\n<p class=\"wp-block-paragraph\">A recipe that smells of Liguria, of a warm oven, and of a shared table.<br\/>A focaccia that, once tried, you will never forget.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Genoese focaccia, known in dialect as f\u00fcgassa, is much more than a simple leavened product: it is a symbol of Ligurian tradition, a daily ritual that smells of the oven, the sea, and extra virgin olive oil.Thin, soft, glossy, full of dimples, and with those grains of salt that melt in your mouth&#8230; it is [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5886,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_angie_page":false,"page_builder":"","_joinchat":[],"footnotes":""},"categories":[129],"tags":[],"class_list":["post-5885","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-oil-and-olives-in-the-kitchen"],"acf":[],"_links":{"self":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/5885","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/comments?post=5885"}],"version-history":[{"count":2,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/5885\/revisions"}],"predecessor-version":[{"id":7139,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/5885\/revisions\/7139"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/media\/5886"}],"wp:attachment":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/media?parent=5885"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/categories?post=5885"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/tags?post=5885"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}