Focaccia from Genoa ( focaccia alla genovese ) recipe


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  1. Recipe was amazing and it worked first try for me. I have already made it a couple more times adding some toppings. This brought me straight back to Génova. The consistency was lovely and light and it has a perfect crust

  2. I have made this twice now and both times were great sucesses! I find the top crust is a bit white in colour after 15 minutes, so I just have it in for a bit longer and move it to the top of the oven for finishing the crust. Thanks for a great recipe!

  3. I love your Focaccia recipe it is wonderful .
    I want to make a raisin focaccia and I was wondering how to finish the top. Some people use sugar sprinkled on top.I think the focaccia might be better how you finish it with olive oil and water. I am thinking after the dough is ready for its last rise add
    1 1/3 cup of raisins to the dough and fold the dough on itself. What do you think
    All the best
    Carlo Proto

  4. I've been dreading making focaccia for years because I've never tasted good focaccia locally. When my mother and I went to San Francisco, there was this man who sold awesome focaccia from his family-owned bakery that was so wonderful I felt I could never make it as good.

    Your recipe is so easy, I've made 2 batches 3 times in 2 weeks and my family's addicted. My mother even said this is better than the one we eat in San Francisco! Thank you so much!

  5. I made this today! I added about 1/2 to 3/4 of a stick melted salted butter to the 1/2 cup olive oil. It was perfect! I can't believe how similar it tastes to the focaccia I ate in Genoa. (My boyfriend said it was better 😛 ) It got eaten so quickly I should have made two batches. Thank you for the recipe!

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