Ligurian focaccia, known for its light, airy crumb and golden, olive oil–rich crust, is a classic Italian flatbread from the Liguria region. Its simple yet flavorful nature makes it ideal for feeding a large crowd, whether at a family gathering, party, or casual event. This recipe scales up the traditional focaccia to a large sheet pan size, ensuring everyone gets a delicious slice.
Ingredients
- 1.5 kg (12 cups) all-purpose flour, plus extra for dusting
- 1.2 liters (5 cups) lukewarm water
- 45 g (3 tablespoons) active dry yeast
- 45 g (3 tablespoons) fine sea salt
- 180 ml (3/4 cup) extra virgin olive oil, plus more for drizzling
- Coarse sea salt (such as Maldon) for sprinkling
- Fresh rosemary sprigs (optional, about 4-5 sprigs)
Instructions
- Activate the yeast: In a large mixing bowl, dissolve the active dry yeast in 250 ml (1 cup) of the lukewarm water. Let it sit for 5-10 minutes until foamy and bubbly, indicating the yeast is active.
- Mix the dough: Add the flour and fine sea salt to the yeast mixture. Begin mixing with a wooden spoon or your hands, gradually adding the remaining 950 ml (4 cups) of lukewarm water and 150 ml (2/3 cup) olive oil. Stir until a sticky dough forms.
- Knead: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. The dough should be soft but not overly sticky. Add small amounts of flour if too wet, but keep it moist for a light crumb.
- First rise: Lightly oil a very large bowl or container, place the dough inside, and cover with a damp cloth or plastic wrap. Let it rise in a warm, draft-free spot for about 1.5 to 2 hours, or until doubled in size.
- Prepare the baking pan: Generously oil a large rimmed baking sheet or sheet pan (about 40 x 30 cm / 16 x 12 inches). Transfer the risen dough onto the pan, spreading it out gently with oiled hands to fill the pan evenly. It will be thick—this is normal.
- Second rise: Cover the dough loosely with a kitchen towel and let it rest for another 30-45 minutes, until puffed.
- Dimple the dough: Using your fingertips, gently press down all over the surface to create characteristic dimples. Don’t press too hard—just enough to leave indentations.
- Add olive oil and seasoning: Drizzle the remaining 30 ml (2 tablespoons) olive oil evenly over the dough’s surface. Sprinkle coarse sea salt and scatter fresh rosemary leaves on top if using.
- Bake: Preheat your oven to 220°C (430°F). Place the pan on the middle rack and bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped underneath.
- Cool and serve: Remove from the oven and let cool slightly on a wire rack before cutting into squares or rectangles. Serve warm or at room temperature.
Tips
- Flour choice: All-purpose flour works well, but you can substitute with bread flour for a chewier texture. Avoid cake or pastry flours as they lack gluten strength.
- Olive oil quality: Use a good-quality extra virgin olive oil for authentic flavor and a rich crust. This is key to the focaccia’s signature taste.
- Don’t skip dimpling: The dimples hold olive oil and seasonings, keeping the focaccia moist and flavorful. Press gently but thoroughly across the dough.
- Overproofing caution: Avoid letting the dough rise too long in the second proof, or it may collapse during baking. It should be puffy but still spring back lightly when touched.
Serving Suggestions
Ligurian focaccia is incredibly versatile. Serve it as an appetizer alongside marinated olives, cheeses, and cured meats. It pairs beautifully with soups and salads for a light lunch. For a crowd, consider setting up a focaccia sandwich station with sliced vegetables, prosciutto, and spreads like pesto or tapenade. Warm slices fresh from the oven are especially delightful, but focaccia also holds up well at room temperature for several hours.
Variations
You can easily adapt this focaccia to suit different tastes and occasions. Add thinly sliced red onions, cherry tomatoes, or Kalamata olives pressed into the dough before baking for extra flavor. For a sweeter twist, sprinkle rosemary focaccia with a touch of honey after baking. To make it vegan, simply use water and olive oil as in this recipe—no dairy or eggs are needed. Experimenting with herbs beyond rosemary, such as thyme or sage, can also add a fresh dimension.
Storage and Reheating
Store leftover focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze slices individually wrapped in foil or plastic wrap for up to 1 month. To reheat, warm slices in a preheated oven at 180°C (350°F) for 5-7 minutes until crisp and heated through. Avoid microwaving, which can make the bread gummy.
Frequently Asked Questions
Can I make this focaccia dough ahead of time?
Yes, you can prepare the dough the day before and refrigerate it during the first rise (bulk fermentation). Cover it tightly and let it rise slowly overnight. Bring it to room temperature before shaping and proceed with the second rise and baking. This can enhance the flavor through slow fermentation.
What if I don’t have fresh rosemary?
Dried rosemary can be used as a substitute, but use sparingly as it’s more concentrated and less aromatic than fresh. Alternatively, omit the rosemary and focus on coarse salt and olive oil for a traditional taste.
Why is my focaccia dense and heavy?
Dense focaccia usually results from insufficient kneading, too much flour, or underproofing. Ensure the dough is well kneaded to develop gluten and allow it to rise fully until doubled in size. Also, avoid adding too much flour during shaping to keep the dough light.
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be used and often doesn’t require proofing in water. Use about 75% of the active dry yeast amount (around 34 g) and mix directly into the flour. Adjust rising times as needed, as instant yeast may ferment faster.
Is it possible to make focaccia gluten-free?
Traditional Ligurian focaccia relies on gluten for its texture and structure. While gluten-free versions exist, they require specialized flour blends and additional binding agents like xanthan gum. The result will differ significantly from the classic version described here.
How do I know when the focaccia is done baking?
The focaccia should be golden brown on top and have a crisp crust. When you tap the bottom of the bread, it should sound hollow. If it’s pale or doughy inside, bake a few minutes longer. Avoid overbaking to keep it moist and tender inside.
This Ligurian focaccia recipe is designed to feed a large group with ease, delivering a crowd-pleasing bread that’s both simple and authentic. With some practice, you can master this Italian classic and customize it to your event’s needs.
Enjoy your baking and the compliments that come with serving fresh, homemade focaccia!
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