Focaccia Genovese Recipe (Authentic Italian Ligurian Focaccia)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An authentic Ligurian focaccia with a tender crumb and dimpled, olive oil-slicked surface, lightly salted. A versatile Italian flatbread enjoyed warm straight from the oven or dipped in espresso.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 200 g 00 flour (- 1⅔ cups)
- 300 g manitoba flour or bread flour (- 2½ cups)
- 300 ml water (- 1¼ cups , at room temperature)
- 10 g fine salt (- 1¾ teaspoons)
- 10 g honey (- 1½ teaspoons)
- 7 g active dry yeast (- 2¼ teaspoons or 0.24 oz )
- 25 g extra virgin olive oil (- 2 tablespoons)
- 100 ml water (- about ½ cup )
- 50 ml extra virgin olive oil (- 3 tablespoons + 1 teaspoon )
- 2 pinches fine salt (- about ¼ teaspoon)
At a glance
PER SERVING · TIME 300M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 1052mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 181mg
- Calcium
- 33mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1052MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.