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Focaccia Genovese (High Hydration Method)

Authentic Italian focaccia genovese made with a high hydration dough, stretch-and-fold technique, and olive oil for a crispy bottom and airy interior.
Prep Time30 minutes
Cook Time25 minutes
Total Time3 hours
Course: Bread
Cuisine: Italian
Keyword: focaccia recipe, focaccia genovese, high hydration bread, italian flatbread, rosemary focaccia, artisan bread
Servings: 1 large tray focaccia (8 servings)
Calories: 280kcal

Ingredients

  • 480 g Tipo 00 pizza flour or bread flour 3¾ cups
  • 380 g lukewarm water 1⅔ cups, about 95°F / 35°C
  • 6 g active dry yeast 2 teaspoons
  • 10 g fine sea salt 1¾ teaspoons
  • 50 ml extra virgin olive oil 3½ tablespoons total, divided
  • Fresh rosemary
  • Flaky sea salt
  • Extra virgin olive oil for topping

Instructions

  • Add flour to a large bowl.
  • Dissolve yeast in lukewarm water.
  • Add yeast-water mixture and 1½ tablespoons olive oil to flour. Mix until combined.
  • Cover and rest 30 minutes.
  • Perform stretch and fold. Cover and rest 30 minutes. Repeat 3–4 times.
  • After final fold, rest 30 minutes.
  • Coat baking tray with remaining olive oil. Transfer dough and stretch to fill pan.
  • Cover and rest 30 minutes.
  • Preheat oven to 220°C / 420°F (convection) or 240°C / 465°F (conventional).
  • Dimple dough, top with olive oil, rosemary, and flaky salt.
  • Bake 20–25 minutes until golden brown.
  • Remove from pan immediately and cool before slicing.