How to make Italian Focaccia Bread (Focaccia Genovese)


Fresh, homemade Focaccia with good extra virgin olive oil is an extraordinary experience not to be missed – this world-famous italian bread goes great with sun-dried tomatoes, sliced onions or olives, or rosemary on top, and makes a delicious sandwich with prosciutto ham, cheese and rocket. Making Focaccia by hand will give you that extra satisfaction – the perfect kitchen project for a stay-in weekend

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18 comments

  1. May I ask why my focaccia didn’t rise well and was crunchy after it was cooked? Previously I’ve used yeast that had to be dissolved in tepid water but liked this method better, however, the focaccia has a distinct taste of yeast (lievito) that store bought focaccia does not. Can anyone suggest what I’ve done wrong – this is my 2nd attempt to no avail. I followed the directions to the letter.

  2. Keep in mind that the world is huge with a lot of people and not every will agree with me.

    The differences in flour is the grain size, the amount of Gluten and the wheat type the flour comes from. Better for Bread Flour tends to sometimes only have more gluten added. That makes the bread softer. Gluten is a protein found naturally in Wheat.

    All Wheat Flour has Gluten naturally. Even Gluten Free Wheat Flour still has traces of Gluten. Rice Flour is not Wheat Flour, thus many Gluten Free flour products are Rice Flour, but not all Gluten Free Flour Products are Rice Flour.

    An All Purpose flour will tent do produce a slightly less soft product. I say less soft because if I say Harder Product, some people would think it produces a brick hard loaf. It will not, unless it is a recipe for Hard Bread.

    There are basically a few popular Wheat Types of flour.
    All Purpose (Regular)
    Better For Bread (Soft)
    Pastry (Softer)

    Wheat
    Wheat Non GMO
    Wheat Organic
    Stone Ground Wheat
    Stone Ground Wheat Non GMO
    Stone Ground Wheat Organic

    Multi-grain Wheat
    Multi-grain Wheat Non GMO
    Multi-grain Wheat Organic

    To be honest, any of those flour products can be used to make most recipes that the general population overall bakes. The Wheat and Multi-grain tend to be a heavy flour products, but that can be overcome by adding a pinch more yeast and not kneading it to much and not punching it down and rising it to many times.

    Just remember the more you handle the dough, the tougher the finished baked product can turn out. I learned this when working for a Popular Doughnut Shop that has the word Dunkin in it’s name.

    When we were making the yeast dough for the shells, we would put several shells inside the shop oven and bake them for sandwiches for the crew to eat for lunch. They baked out as the yummiest sweet yeast rolls.

    Sometimes we would bake deep dish thick crust pizzas for lunch. This was the same recipe as for making yeast doughnuts to be shell shaped doughnuts for filling and icing.

    We would make say a 22 Quarts Yeast batch and keep a little out for us to make lunch rolls, hamburger, hot-dog or sausage buns and pizza. They were very sweet, sort of like the Hawaiians King Rolls.

  3. Hey..I loved ur recipe for the bread.but Im stuck with the bread flour!! Can I use all purpose flour? ? .. im looking for light&fluffy texture! ! Plz reply asap.thanks

  4. Another great method for perfect creaminess and crispiness is mixing half a cup of olive oil and half a cup of water, put them in a bottle and shake until it becomes a creamy mixture. Dump it ALL onto your focaccia before you put in the oven. The holes will be soft and creamy and the outside will be crispy!

  5. Yep, we proposly didn’t add anything to the top, you are free to add (just before to put in the oven) everything you’ll like to. More common toppings are onions, olives, cherry tomatoes and of course, rosemery.

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