Focaccia Recipe (Focaccia alla Genovese)
billyparisi.com · 2025 · Original
Focaccia Genoveseinferred from the title
DietVegan. 7 ingredients checked.
Against 5,130 pizza recipes
Focaccia Genovese style, one of 8 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Focaccia Genovese (Genoa, Liguria): thin (2 cm) Ligurian focaccia with a salamoia (oil + water brine) poured into the dimples before baking
Tradition: 65 to 80% hydration · 425 to 475°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
286g
Water
474g
Hydration
n/a
Salt
4.2%
Yeast
1.40%
Oil
28.6%
Sauce
n/a
Cheese
n/a
Dough weight
857g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
450°F / 232°C
Bake time
8 to 12 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourbread flour2 1/4 cup · 286g
- water+ 1 teaspoon filtered lukewarm water1 1/3 cup · 316g
- yeastactive dry yeast1 tsp · 3g
- salt+ 1/2 teaspoon coarse salt2 tsp · 12g
- oilolive oil6 tbsp · 81.6g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseFresh rosemary leaves from 3 sprigs
- over cheese2 thinly sliced garlic cloves
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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