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Make authentic Italian Focaccia Genovese bread at home. Crispy on the outside and moist and fluffy inside with a little chew.


- All-purpose flour - Warm water - Olive Oil - Salt - Sugar - Dried Active Yeast

- Rosemary - Coarse Sea Salt - Olive Oil

For Topping

For the Dough

In a glass, pour ⅓ of a cup of warm water (100°F), yeast, a tbsp of flour, and a tbsp of sugar. Leave it to increase in volume.

Pour the dry ingredients, then one cup of water, oil, and the leaven that we just made. Mix and knead the dough well.

Grease the dough with oil and cover it with plastic food film. Leave it to increase.

When the dough will increase in volume about 3 times, take a baking tray, grease with oil, and pour the dough on the tray.

Spread the dough evenly on the tray. Grease with olive oil and make holes in the dough with your fingers.

Sprinkle the surface of the dough with coarse sea salt and rosemary.

Preheat the oven and bake the focaccia until the top will become well browned.

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