Focaccia genovese
Melarossa · melarossa.it · 2025 · Original
Focaccia Genoveseinferred from the title
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
Focaccia Genovese style, 61% hydration: drier than 70% of the 1,480 doughs that parse, baked at 428°F, hotter than 47% of recipes that state an oven.
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: 61%) · 425 to 475°F bake (this recipe: 428°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
400g
Water
245g
Hydration
61.3%
Salt
3.0%
Yeast
2.50%
Oil
13.8%
Sauce
n/a
Cheese
n/a
Dough weight
726g
Process
Bake temp
428°F / 220°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (6)
- flourdi farina 00400g
- waterdi acqua220 ml · 220g
- yeastdi lievito di birra fresco10g
- saltdi sale8g
- sugardi estratto di malto )4g
- oildi olio EVO30g
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- Scale this doughStart from 61% hydration and 3.0% 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 61% 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.
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