Crispy Airy Focaccia Genovese with Olive Oil and Brine

Why You’ll Love This Recipe

• Authentic Ligurian-style brine (salamoia) delivers that signature shiny, savory crust with tender, open crumb.
• High hydration and an overnight chill give bakery-level flavor with minimal hands-on time.
• Foolproof pan method yields golden, crackly edges and a soft, airy interior.
• Customizable: keep it classic with flaky salt or go Genovese-onion or briny olive.

Grocery List

• Produce: 1 small onion (yellow or red), fresh herbs (optional), pitted olives (optional)
• Dairy: None
• Pantry: Bread flour, instant yeast, fine sea salt, flaky sea salt, extra-virgin olive oil, honey (optional)

Full Ingredients

Dough

• 500 g bread flour (about 3 3/4 cups, spooned and leveled)
• 390 g lukewarm water, 24°C/75°F (about 1 2/3 cups)
• 12 g fine sea salt (2 tsp)
• 1/2 tsp instant yeast (about 1.7 g; use 3/4 tsp if fermenting only 8–10 hours)
• 15 g extra-virgin olive oil (1 tbsp)
• 7 g honey (1 tsp; optional)

Brine (Salamoia) & Pan Oil

• 60 g water (1/4 cup)
• 15 g extra-virgin olive oil (1 tbsp)
• 5 g fine sea salt (1 tsp)
• 30 g extra-virgin olive oil (2 tbsp) for the pan and finishing
• Flaky sea salt, to finish (1–2 tsp)

Optional Toppings

• 80 g paper-thin onion slices (about 1/2 small onion)
• 12–16 pitted olives (Taggiasca, Castelvetrano, or similar), halved

Step-by-Step Instructions

Step 1: Mix a high-hydration dough

In a large bowl, whisk the water with the yeast (and honey, if using). Add the flour and salt, and stir with a sturdy spoon or dough whisk until no dry bits remain. Drizzle in 1 tbsp olive oil and mix briefly to incorporate. The dough will be sticky and shaggy—that’s perfect for a light, airy crumb.

Step 2: Strengthen with three quick folds

Cover and rest 10 minutes. With wet hands, perform a set of stretch-and-folds: lift one edge of the dough, stretch it up, and fold over itself; rotate the bowl and repeat 4–6 times. Rest 10 minutes and repeat twice more (total 3 sets over ~30 minutes). You’ll feel the dough gain strength and smoothness.

Step 3: Cold ferment for flavor

Lightly oil a medium bowl or lidded container. Transfer the dough, cover, and refrigerate 18 hours. This slow rise builds a gentle acidity and the characteristic focaccia aroma. The dough should expand and show small bubbles.

Step 4: Pan, relax, and proof

Generously oil a 9×13 in (23×33 cm) light-colored metal pan (about 1 tbsp oil). Gently scrape the dough into the pan. With oiled fingertips, coax it toward the corners without deflating too much. Cover and rest 30 minutes, then stretch again to fill the pan. Cover and proof at room temperature 45 minutes more, until puffy and slightly jiggly.

Step 5: Preheat and make the salamoia

Thirty minutes before baking, heat the oven to 450°F (232°C) with a rack in the middle. For extra bottom crisp, place a preheated baking steel or an inverted sheet pan on the rack. In a cup, whisk the brine: water, 1 tbsp olive oil, and 1 tsp fine salt until dissolved.

Step 6: Dimple, brine, and top

Wet your fingertips and press straight down to make deep dimples across the dough, all the way to the pan in places. Immediately pour the brine evenly over the surface—it will pool in the dimples. Scatter on paper-thin onion slices or olive halves if using. Drizzle another 1 tbsp olive oil and finish with a generous pinch of flaky sea salt.

Step 7: Bake until golden and crackly

Bake for 22 minutes, until the top is deep golden, edges are crisp, and the underside is well browned. If needed, rotate the pan at 12 minutes for even color. Internal temp should be around 200°F (93°C). Slide the focaccia onto a wire rack, brush or drizzle with the remaining 1 tbsp oil, and cool 15 minutes before cutting into 12 squares.

Pro Tips

• Weigh ingredients for consistent hydration; high-hydration doughs are far easier with grams.
• Use a light-colored metal pan for even browning; dark pans brown faster (check 2–3 minutes early).
• Wet fingertips prevent sticking and help you dimple without tearing.
• Ultra-thin onion slices will soften and sweeten; pat olives dry to avoid sogginess.
• For extra lift, bake on a preheated steel or inverted sheet pan to jump-start bottom heat.

Variations

• Genovese Onion: Blanket with paper-thin onions after brining; drizzle a touch more oil and bake.
• Olive & Lemon Zest: Add halved green olives and a whisper of finely grated lemon zest before baking.
• Herbed Sea Salt: Sprinkle a little chopped rosemary or marjoram with flaky salt just before the oven.

Storage & Make-Ahead

Keep at room temperature, wrapped, for up to 2 days. Re-crisp at 375°F (190°C) for 6–8 minutes. Freeze slices well-wrapped for up to 1 month; thaw at room temp, then reheat as above. Dough can cold-ferment up to 48 hours; if going beyond 24 hours, reduce yeast to 1/4 tsp, and let the dough warm 45–60 minutes before panning.

Nutrition (per serving)

Approximate for 1 of 12 pieces: 210 calories; 9 g fat; 28 g carbohydrates; 1 g sugars; 5 g protein; 390 mg sodium. Values vary with toppings and salt usage.