Home » Genovese Focaccia with yeast

Genovese Focaccia with yeast

by Ada Parisi
5 min read
Focaccia genovese con lievito madre

Genovese Focaccia with yeast. But I give the doses even with the yeast, so that you can prepare this delicious focaccia all. There are thousands of buns, scattered throughout Italy. I remember when I was little, and I lived in Messina, a bakery near the grammar school I attended churned, already at 8 am, huge white pizza pans, topped with plenty of olive oil and salt, Sometimes a little’ by Rosemary. The I bought for a snack of 11, but then I ate much earlier, still hot, by pulling pieces from under the counter. Alternatively, ate the Focaccia MESSINESE, with tuma, tomato and anchovy. A true poetry.

Then, When I moved to Milan, in frequent raids in Liguria, I learned to love the focaccia (call “fugassa”) and focaccia di Recco, with his soft heart of cheese prescinseua (a fresh curd). Genovese Focaccia with yeast, focaccia di Recco EASTER ITALIAN PIE are the three Ligurian recipes I love the most. Now I live in Rome, Kingdom of pizza bianca con mortadella: soft, slight, bubbly. In short, white pizza and focaccia there are thousands. And they are all very good.

Many cakes are intimately linked to my memories of life. The recipe that I leave you today is the focaccia alla genovese, taken from a book by Sara Pope: high and flexible, crispy and flavorful thanks to oil brine below, water and salt that makes it unique. A little’ mixed herbs (variant of the recipe that is permitted) and a little’ Maldon salt to finish make it a real temptress. You can roll it out a bit’ higher and get a very soft focaccia, or lower, a thinner and focaccia scrocchiarella. Seeing is believing. Have a good day.

Focaccia genovese con lievito madre

GENOESE FLAT BREAD (with sourdough)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.5/5
( 2 voted )


DOSE 1,2 CHILI Focaccia:
750 grams of flour 1

7 grams of fresh yeast, 2,5 or 200 grams of dry yeast

415 ml mineral water

10 grams malt extract or honey

50 milliliters of olive oil

15 grams of salt


50 ml mineral water

50 milliliters of olive oil

10 grams of salt

Maldon salt, to taste

fresh herbs, to taste



You can prepare focaccia both planetary either by hand, You find below the two different procedures.

Prepare the dough for the Genoese focaccia in the planetarium: in water at ambient temperature, dissolve yeast (whether you use the beer whether you use the yeast). Combine malt or honey. Put everything in the planetary. Add the sifted flour and begin kneading with the kneaders. In the mid-processing, combine salt and extra virgin olive oil. Continue to work up to obtain a homogeneous consistency. Initially, the dough will be very fluid, but don't worry. Grease oil a bowl, cover with plastic wrap and refrigerate over night.

Prepare the dough for genoese focaccia by hand: sift the flour and place a mound in a very large bowl. Dissolve yeast in water at room temperature. Combine malt or honey, pour the mixture in the center of the fountain. Begin to knead with your fingertips. In the mid-processing, combine the oil and salt. Continue to process the dough until you get a homogeneous and fairly fluid mixture. Refrigerate, covering with plastic wrap over night (at least 12 hours).

Before using the dough, let it rest at room temperature for an hour. After this time, grease a baking dish with olive oil. Place the dough over the baking tray, smashing it well with the fingertips. If you put more dough, will be a high focaccia, like this that I did. If, instead, put less dough will get a dunk crisper, like the Roman white pizza. Make the dough rise in the heat (28 degrees constant, okay the oven with little light) and covered with a plastic wrap until doubled.

Preheat oven to 240 degrees static.

Prepare the brine: with a whip, Whisk water, oil and salt until a homogeneous emulsion. Pour half emulsion on focaccia. With the help of fingertips, press firmly onto the surface of the loaf so as to form small holes. A bit like playing a piano very badly. Bake for 15 minutes.

Remove the focaccia from the oven, sprinkle it with the remaining emulsion. Bake for another 10 minutes, until the cake is golden. While still hot, add the salt focaccia (I used the Maldon salt) and herbs. Allow to cool on a wire rack. And Bon Appetit!

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Emilia September 23, 2022 - 10:02

hello dear Ada, what a beautiful focaccia!!!!!!!!!!!! you did great!!!!!! consider your doses, I would like to ask you the measurements of the mold to have a focaccia as high as yours, and the size of the mold to have a lower focaccia, crisper. I would like to try both options you gave us! 🙂 Grazieeeee hello Emilia

Ada Parisi 26 September 2022 - 19:22

Hello Emilia, thank you. Then, I used the mold supplied with the oven, if you want to make it lower you can divide the dough into two round pans like the classic pizza trays. A warm greeting, ADA

ALE October 5, 2015 - 16:23

Mythical recipe, definitely I will try! Always a pleasure to read you, and now I understand better why… Like it or not, classical high school Makes a big 😉
Affectionate greetings

Ada Parisi October 5, 2015 - 16:53

Dear ALE, also I always think that classical studies make a difference. Is, as for me, I have a degree in classics, a doctorate in Latin literature and a master's degree in journalism. At least with writing I think I handle it, certain, with recipes is another kettle of fish… 🙂 I Embrace You, Thanks for always being careful. ADA

Silvia colombo October 5, 2015 - 15:25

excellent image that bad pianist!
Brava Ada, I'll try the cake as soon as possible, or better, as soon as I can find the malt that really don't know where to look, but I'll make it.
Thanks! Silvia

Ada Parisi October 5, 2015 - 15:34

Hello Silvia! Then, malt you can quietly do without. Replace it with a teaspoon of honey, because the purpose is only to encourage even Browning of focaccia! Me and the piano we know each other pretty well: 7 years of study and still sound like impastassi pizza….


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