Focaccia Genovese: Ricetta Originale della Vera Fügassa Genovese
Cuocoterapia · blog.giallozafferano.it · 2026 · Original
Focaccia Genoveseinferred from the title
DietNot vegetarian: strutto (lard).
Against 5,130 pizza recipes
Focaccia Genovese style, 66% hydration: drier than 53% of the 1,480 doughs that parse.
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 (this recipe: 66%) · 425 to 475°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
330g
Hydration
66.0%
Salt
2.2%
Yeast
0.60%
Oil
12.0%
Sauce
n/a
Cheese
n/a
Dough weight
906g
Process
Bake details not stated on the source page.
Ingredients (10)
- flourfarina Manitoba500g
- wateracqua fredda250 ml · 250g
- yeastdi lievito di birra fresco3g
- sugardi malto diastatico2g
- saltdi sale11g
- oildi olio extravergine d’oliva30g
- saltSale grosso q.b.n/a
- wateracqua80 ml · 80g
- oilolio extravergine d’oliva30 ml · 30g
- salt10 salen/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedi strutto3g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 66% hydration and 2.2% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 66% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia Genovese group marked.
Or browse all 5130 pizza recipes.