Ligurian focaccia, originating from Italy’s Liguria region, is a soft, airy flatbread known for its golden crust, tender crumb, and fragrant olive oil aroma. This recipe is scaled up for large batches, perfect for gatherings or meal prepping, delivering authentic flavors and texture with a simple, hands-on method.
Ingredients
- 1 kg (8 cups) all-purpose flour or bread flour
- 700 ml (3 cups) lukewarm water
- 25 g (2 tbsp) fine sea salt
- 20 g (2 tbsp) active dry yeast or 40 g fresh yeast
- 150 ml (2/3 cup) extra virgin olive oil, plus more for drizzling
- Coarse sea salt or Maldon salt flakes, for topping
- Optional: Fresh rosemary sprigs for garnish
Instructions
- Activate the yeast: In a small bowl, dissolve the yeast in about 100 ml of the lukewarm water. Let it sit for 5–10 minutes until frothy. This proves your yeast is active and ready.
- Mix the dough: In a large mixing bowl or stand mixer bowl, combine the flour and sea salt. Slowly add the yeast mixture, remaining water (600 ml), and 100 ml of olive oil. Stir with a wooden spoon or dough hook attachment until a sticky dough forms.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for 10 minutes until smooth and elastic. If using a stand mixer, knead on medium speed for about 7 minutes. The dough should be soft and slightly tacky but not overly sticky.
- First rise: Lightly oil a very large bowl or container, place the dough inside, and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- Prepare baking trays: Use two large baking trays (about 40×30 cm each) and generously oil them with olive oil. This is essential for the focaccia’s characteristic crispy bottom and rich flavor.
- Shape the focaccia: Divide the dough roughly in half. Transfer one half to a baking tray and gently spread it out with your fingertips to fill the tray, about 2–3 cm thick. Don’t stretch it too thin; the dough will spring back slightly.
- Second rise: Cover the shaped dough with a damp towel or plastic wrap and let it rest for 30–45 minutes until puffed but not doubled.
- Make dimples and season: Using your fingertips, press deep dimples all over the dough surface. Drizzle liberally with olive oil (about 20–30 ml per tray), sprinkle coarse sea salt evenly, and add fresh rosemary sprigs if desired.
- Bake: Preheat the oven to 220°C (425°F). Place the trays in the oven and bake for 20–25 minutes, rotating halfway, until golden brown and crisp on top.
- Cool and serve: Remove from the oven and let cool slightly on a wire rack. Serve warm or at room temperature. Repeat shaping and baking with the second half of the dough.
Tips
- Flour choice: Bread flour gives a chewier texture due to higher gluten content, but all-purpose flour works well for a softer crumb.
- Olive oil quality: Use good quality extra virgin olive oil—it’s key to authentic Ligurian flavor and a moist crumb.
- Proofing environment: Keep the dough in a warm, draft-free spot (around 24°C/75°F) to rise properly. Cooler temperatures slow fermentation and may require longer rising times.
- Common mistake: Avoid pressing the dough too thin or overworking it before baking as this can lead to a dense focaccia instead of a light, airy texture.
Serving Suggestions
Ligurian focaccia is incredibly versatile. Serve it warm as an appetizer with a drizzle of olive oil and a sprinkle of sea salt. It pairs beautifully with cured meats, fresh cheeses, and marinated vegetables for an antipasto platter. For sandwiches, slice horizontally and fill with prosciutto, arugula, and soft cheeses. It’s also excellent alongside soups and salads, or simply enjoyed on its own as a snack.
Variations
While the classic Ligurian focaccia is simple, you can customize it for different tastes:
- Herbs: Add rosemary, thyme, or oregano to the dough or as a topping for aromatic flavor.
- Onion focaccia: Thinly sliced red onions caramelized or raw can be pressed into the dough before baking.
- Olives or cherry tomatoes: Scatter pitted olives or halved cherry tomatoes over the dough for a savory twist.
- Whole wheat or spelt flour: Substitute up to 30% of the white flour for a nuttier, more rustic bread.
Storage and Reheating
Store focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze wrapped focaccia for up to 1 month. To reheat, thaw at room temperature if frozen, then warm in a preheated oven at 180°C (350°F) for 5–7 minutes to revive the crust’s crispness and soften the crumb. Avoid microwaving as it can make the bread chewy and dense.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast with the same weight. Since instant yeast doesn’t require proofing, mix it directly with the flour and reduce the initial water slightly. The rising times may be a bit faster.
Why is my focaccia dense and not airy?
Dense focaccia often results from underproofed dough, insufficient kneading, or pressing the dough too thin before the second rise. Make sure to allow the dough to double during the first rise and gently stretch it for shaping without deflating the air bubbles.
How much olive oil should I use overall?
About 150 ml is mixed into the dough for moisture and flavor, plus extra for oiling the pans and drizzling on top before baking—roughly another 40–60 ml total. Don’t skimp on olive oil; it’s essential for texture and taste.
Can I make this focaccia in advance?
Yes, you can prepare the dough a day ahead by refrigerating it after the first rise. Cold fermentation develops flavor but will slow the yeast activity. Bring the dough back to room temperature before shaping and allow for a second rise before baking.
What is the best pan to use for large batch focaccia?
Use large rimmed baking trays or sheet pans with a nonstick surface or well-oiled stainless steel pans. Avoid glass pans as they don’t conduct heat as evenly, which can affect crust development.
Can I add sugar or honey to the dough?
Traditional Ligurian focaccia doesn’t contain sugar, but a small amount (1–2 tsp) can be added to help yeast activation and enhance browning if desired. It’s optional and will subtly change the flavor profile.
Making a large batch of Ligurian focaccia requires a bit of patience but rewards you with authentic Italian bread perfect for sharing. Once you have the process down, it’s a fantastic bread to keep on hand for any occasion.
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