Ligurian-Style Focaccia

Ingredients

Dough

• 500g (4 cups) bread flour
• 400g (1⅔ cups) Warm water (100°F / 38°C)
• 10g (2 tsp) Fine sea salt
• 7g (2¼ tsp) instant yeast
• 20g (1 Tbsp) Honey or barley malt syrup
• 30g (2 Tbsp) Extra-virgin olive oil

Brine

• 60g (¼ cup) Warm water
• 3g (½ tsp) Fine sea salt

For Pan & Topping

• 60g (4 Tbsp) Extra-virgin olive oil, divided
• 6g (2 Tbsp) Fresh rosemary
• 3g (½ tsp) Flaky sea salt (Maldon recommended) — Adjust to taste

Total flour: 500g

Hydration: 80%

Equipment

Method

Mix the Dough (5 minutes active time)

A simple mix that brings together a wet, shaggy dough – the foundation for those big, beautiful bubbles.

1. Bloom the yeast. In a large bowl, combine warm water, honey, and instant yeast. Let sit 5 minutes until slightly foamy.
2. Add dry ingredients. Add bread flour, salt, and olive oil. Mix with a spatula or your hands until no dry flour remains. The dough will be very wet and shaggy.
3. Rest. Cover and rest 15 minutes. This short rest begins gluten development.

Tip: Don't worry about the sticky mess – high-hydration doughs are supposed to look like this!

Building Strength (2 hours with coil folds)

Use coil folds to develop gluten without deflating the delicate air bubbles.

1. Coil fold set 1. With wet hands, lift the dough from the center, letting the sides fold under. Rotate the bowl 90° and repeat. Do this until you've gone around the bowl. Cover and rest 30 minutes.
2. Coil fold set 2. Repeat the coil fold process. The dough should feel smoother and more elastic. Cover and rest 30 minutes.
3. Coil fold set 3. Repeat the coil fold process. The dough is transforming from shaggy to smooth. Cover and rest 30 minutes.
4. Coil fold set 4. Final coil fold set. The dough should now be smooth, elastic, and hold its shape better.

Tip: Keep your hands wet to prevent sticking. Work quickly and gently.

Bulk Fermentation (1-2 hours rising time)

Let time and yeast work their magic as the dough develops flavor and rises.

1. Let it rise. After the final fold, cover and let rise at room temperature for 1-2 hours until doubled. The dough should be puffy and jiggly.

Tip: For deeper flavor, refrigerate 8-18 hours instead. Cold dough needs 2-3 hours at room temp before shaping.

Shaping & Final Proof (1 hour proofing time)

Gently coax the dough into your oiled pan without deflating those precious bubbles.

1. Prepare the pan. Pour 2 Tbsp olive oil into a 9x13-inch metal pan. Tip the pan to coat the bottom evenly.
2. Shape the dough. Gently scrape the dough into the oiled pan. Using oiled hands, press and stretch the dough toward the corners. If it springs back, let it rest 10 minutes and try again. Don't force it.
3. Final proof. Drizzle another 1 Tbsp oil over the dough. Cover loosely and let rise 45-60 minutes until puffy and nearly filling the pan. The dough should jiggle when you shake the pan.

Dimple, Brine & Top (The signature technique)

The signature Ligurian technique: dimpling and brining for that legendary crispy crust.

1. Preheat. 30 minutes before baking, preheat your oven to 450°F (230°C) with a rack in the lower third.
2. Dimple the dough. Oil your fingertips generously. Press deep dimples into the dough, all the way to the bottom of the pan. Those dimples hold oil, brine, and toppings – shallow dimples are missed opportunities.
3. Apply the brine. Stir together the warm water and salt until dissolved. Pour the brine evenly over the dimpled dough, letting it pool in the indentations. This creates the impossibly crispy crust.
4. Add toppings. Drizzle with remaining olive oil (about 1 Tbsp). Scatter fresh rosemary and flaky sea salt over the top.

Tip: Don't skip the brine! It's the secret to authentic Ligurian focaccia's legendary crust.

Shaping Options

Two great ways to shape your focaccia.

Standard Pan Focaccia (recommended)

The classic 9x13 rectangle – crispy edges and even thickness.

1. Oil the pan. Pour olive oil into a 9x13-inch metal pan. Tilt to coat evenly.
2. Stretch into pan. Scrape dough into pan, stretch gently toward corners with oiled hands.
3. Rest and re-stretch. Rest and re-stretch as needed until dough fills the pan.
4. Cover and proof. Cover and proof until puffy and jiggly.

Round (Cast Iron Skillet)

A thicker focaccia with gorgeous crispy edges from the cast iron.

1. Oil the skillet. Oil a 12-inch cast iron skillet generously.
2. Stretch to edges. Scrape dough into skillet, stretch to edges.
3. Proof and bake. Proof and bake as directed, adding 2-3 minutes bake time for thicker center.

Proof test: The dough is ready to dimple and bake when it jiggles like a waterbed when you shake the pan and springs back slowly when poked with a floured finger. If it springs back quickly, give it more time.

Baking

High heat transforms your oiled, brined dough into golden, crispy perfection.

Oven: 230°C / 450°F. Internal temperature when done: 96-99°C / 205-210°F.

Sheet Pan (recommended)

The classic method for focaccia. A metal pan ensures a crispy bottom.

Equipment: 9x13-inch metal baking pan,Wire cooling rack

1. Bake. Place the pan on the lower rack. Bake 25-30 minutes until the top is deeply golden brown and the edges are crispy and pulling away from the pan.
2. Check the bottom. Carefully lift a corner with a spatula. The bottom should be golden and crispy. If not, bake 3-5 more minutes.
3. Cool. Let cool in the pan for 5 minutes, then use a spatula to transfer to a wire rack. This prevents the bottom from getting soggy.

Note: Best eaten the day it's made. Reheat in a 350°F (175°C) oven for 8-10 minutes to restore crispness.

Storage

• Room temperature: Best eaten the day it's baked. Keeps 1-2 days wrapped in foil at room temperature.
• Refrigerated: Up to 3 days, wrapped in foil. The texture changes but it reheats well.
• Frozen: Up to 2 months. Cut into portions and wrap tightly before freezing.
• Refresh: Reheat at 375°F (190°C) for 8-10 minutes to restore the crust. A quick pass under the broiler at the end brings back crispness.

Reheat in a 350°F (175°C) oven for 8-10 minutes to restore crispness. Avoid the microwave – it makes the crust chewy.

Frequently Asked Questions

My dough is incredibly sticky – is that normal?

Absolutely! This is an 80% hydration dough, which is what creates those gorgeous open crumb bubbles. Keep your hands wet when handling it and resist the urge to add more flour.

The dough keeps springing back when I try to stretch it

The gluten needs time to relax. Let the dough rest 10-15 minutes and try again. Patience is key with high-hydration doughs.

I'm not getting big bubbles – what am I doing wrong?

Your dough may be under-proofed. Let it rise longer until it's truly puffy and jiggles when you shake the pan. Also make sure you're pressing dimples all the way to the bottom.

The bottom isn't crispy enough

Use a metal pan (not glass), make sure it's well-oiled, and bake on a lower rack. If needed, remove the focaccia from the pan and return it directly to the oven rack for a few minutes.

Can I make this ahead of time?

Yes! The overnight cold ferment method actually produces better flavor. Mix the dough in the evening, let it do its coil folds, then refrigerate. Shape and bake the next day.

What toppings can I use besides rosemary?

Get creative! Try halved grapes with honey, cherry tomatoes with garlic, Kalamata olives with oregano, caramelized onions with thyme, or everything bagel seasoning.

How do I know my starter is active enough for the sourdough version?

It should have doubled in size since its last feeding, be full of bubbles, and pass the float test (a spoonful floats in water). If it sinks, feed it again and wait.

Can I do a same-day bake with the sourdough version?

Yes, but you'll need a warm kitchen (75-80°F / 24-27°C) and patience. After coil folds, let the dough bulk ferment at room temp for 3-5 hours until doubled and puffy, then shape, proof 1-2 hours, and bake. The flavor won't be as complex as the overnight version.

My sourdough focaccia didn't rise much in the fridge overnight. Is it ruined?

No. Cold fermentation is slow. The dough should look puffier than when it went in, but it won't double. The real rise happens during the 2-3 hour room temp proof in the pan.

My sourdough focaccia is too sour. How do I control that?

Use your starter earlier in its rise cycle (just after it peaks, not hours later when it starts to fall). A shorter overnight ferment (8-10 hours instead of 14) also reduces sourness. And make sure your starter is healthy and fed regularly.

Can I use all-purpose flour instead of bread flour?

Yes, but the texture will be slightly softer and the crumb structure won't be as open. Bread flour's higher protein content gives you better structure for this high-hydration dough.

Nutrition

Per serving (1/12 of focaccia (approx. 85g)): 225 calories, 34g carbohydrates, 5g protein, 7g fat, 1g fiber, 380mg sodium. Makes 12 servings.