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Ligurian Focaccia Recipe: How to Make Ligurian Focaccia

Written by MasterClass

Last updated: Oct 9, 2024 • 4 min read

Ligurian focaccia is an extra-savory take on an Italian classic, which involves topping traditional focaccia dough with a salty brine, resulting in a bread that’s light and fluffy on the inside with a crispy, golden-brown crust.

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What Is Ligurian Focaccia?

Ligurian focaccia is a leavened Italian flatbread baked in oil-coated sheet pans, recognizable for its olive oil-infused flavor, chewy texture, and dimpled, crisp exterior. Ligurian focaccia—also known as Fugassa, Focaccia Ligure, and Focaccia Genovese—is a speciality of Genoa, a city in the Liguria region of northwestern Italy.

To make the flatbread, bakers pour a salty brine over the bread dough just before the final rise, giving it a crunchy, savory crust that sets it apart from standard focaccia.

5 Tips for Making Ligurian Focaccia

Follow these tips to create the best Ligurian focaccia possible.

  1. 1. Use the right olive oil. Olive oil gives this dish its signature flavor, so using high-quality olive oil is essential. Liberally coat your focaccia with mild-tasting extra-virgin olive oil.
  2. 2. Create a warm rising environment. If your kitchen is too cold, your dough may rise slowly or not at all. Create a more hospitable proofing environment for your dough by placing it in your unheated oven with a bowl of boiling water.
  3. 3. Experiment with toppings. Before baking, garnish the simple focaccia dough with fresh or dried herbs, olives, and various vegetables (like tomatoes).
  4. 4. Use a cooling rack. Failing to transfer the dough to a cooling rack immediately after baking may result in a soggy crust. Cool the focaccia completely on a metal rack to create a desirable crisp, chewy texture.
  5. 5. Store properly. Store leftover focaccia in an airtight container or bag on the countertop for up to 3 days. To extend its shelf life, store the focaccia wrapped in a layer of plastic wrap followed by a layer of foil, and keep it in the freezer for up to two months. Defrost the focaccia at room temperature before reheating and eating.

How to Serve Ligurian Focaccia

Serve Ligurian focaccia as an antipasto, table bread, or snack. Eat the focaccia on its own, or serve it with a side of marinara sauce, balsamic vinegar, pesto, or high-quality olive oil for dipping and spreading. Add the focaccia to a cheese board alongside mozzarella or burrata.

Slice a portion of focaccia in half and use it as the base for a breakfast sandwich or an Italian with salami, prosciutto, Italian cheeses, arugula, and other complementary vegetables and condiments.

Homemade Ligurian Focaccia Recipe

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17 Ratings | Rate Now

makes

prep time

30 min

total time

1 hr

cook time

30 min

Ingredients

For the dough:

For the brine:

Note: The total time does not include up to 13 hours, 40 minutes of inactive time.

  1. 1

    Combine the warm water, yeast, and sugar in a large bowl. Place the bowl in a warm place until the yeast bubbles, about 15 minutes.

  2. 2

    In the bowl of a stand mixer fitted with a dough hook attachment, combine the flour with 1 tablespoon of kosher salt, a ½ cup of olive oil, and the yeast mixture and mix at low speed. Once the dough comes together, turn the speed to medium and knead until it becomes smooth, about 5 minutes. If the dough is still sticky, add flour by the teaspoon until it reaches a workable consistency, taking care not to add too much flour.

  3. 3

    Place the dough onto a lightly floured surface and knead it by hand a few times. Dust it with more flour if the dough is too sticky.

  4. 4

    Brush the inside of the mixing bowl with olive oil, return the dough to the bowl and cover with a kitchen towel. Let the dough rise in a warm place until it has doubled in size, about 1 hour.

  5. 5

    Coat a rimmed baking sheet with the remaining ¼ cup of olive oil. Transfer the dough onto the pan and spread it out to fit the pan using your fingertips. Turn the dough over to coat it with oil.

  6. 6

    Cover the pan with plastic wrap and let it rest in the refrigerator for at least 1 hour, and up to 12 hours. The longer it rests, the more flavorful the dough will get.

  7. 7

    Preheat the oven to 425 degrees Fahrenheit. Remove the dough from the refrigerator and let it come to room temperature, at least 20 minutes. Stretch the dough to fit the pan if it's shrunk away from the sides. Use your fingers to make indentations all the way to the bottom of the dough.

  8. 8

    Make the brine. In a small bowl or measuring cup, combine the lukewarm water and salt until it dissolves.

  9. 9

    Drizzle the brine over the top of the dough, filling the dimples. Top the dough with a sprinkle of flaky sea salt and an additional drizzle of olive oil.

  10. 10

    Transfer the focaccia to the oven and bake until it is golden brown and crispy, about 25–30 minutes.

  11. 11

    Remove the pan from the oven and run a knife or metal spatula along the edges of the focaccia. Using a spatula, carefully transfer the focaccia to a wire rack to cool slightly, about 5 minutes. Serve warm.

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