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Bring the authentic taste of Liguria, Italy to
your kitchen with this 90-minute Focaccia Genovese!
While traditional Focaccia Genovese requires a long, 14-hour rise, my easy, no-knead recipe delivers that same
golden, crispy exterior and airy, fluffy interior in a fraction of the time.
Perfect for busy days and best enjoyed warm—dipped in
quality olive oil, alongside antipasti, or as the base for a delicious
sandwich.
Topping Ideas: Stick to classic coarse sea salt
and rosemary, or get creative with roasted orange bell peppers, olives, and
fresh garden herbs like marjoram and thyme.
Prep Tip: Gather all ingredients, a large
bowl, whisk, mixing spoon, and a 9x13-inch pan before starting to make the
process seamless.
Prep time: 20 mins
Rise time: 30 mins
Bake time: 35-40 mins
Total Time: ~90 mins
Ingredients
3 Cups All-purpose flour
1 Packet Fleischmann's RapidRise Yeast (do not use active dry)
1 Tbsp. Granulated sugar
1 Tsp. Sea salt
4 Tbsp. High-quality olive oil, divided
1 Tbsp. Italian seasoning
1 ⅔ Cups Very
warm water (120°-130°F)
Instructions
Prepare the Pan & Oven: Preheat your oven to 400°F. Brush
a 9x13-inch baking pan with 1 tbsp of olive oil.
Mix the Dough: In a large bowl, whisk together
the flour, RapidRise yeast, sugar, sea salt, and Italian seasoning.
Add Liquid: Add the very warm water and 2
tbsp of olive oil to the dry ingredients. Mix with a spoon just until a dough
forms and no dry spots remain. (The dough will be quite wet and sticky—that's
perfect!)
Rise & Shape: Transfer the dough into the oiled
pan. Drizzle with the remaining 1 tbsp of olive oil. Use your hands to stretch
the dough to fit the pan, then use your fingers to press into the dough,
creating the classic focaccia dimples.
Second Rise: Cover the pan with parchment
paper, followed by a clean kitchen towel. Let it rest in a warm spot for 30
minutes to rise.
Top & Bake: Remove the cover. If desired, add
extra toppings (herbs, veggies) and lightly dimple again. Bake for 35-40
minutes, until the top is golden and the edges are pulling away from the
pan.
Serve: Cool for a few minutes before slicing.
Happy Baking!
Chef Ellie Lavender
Plant-Based
Mediterranean Chef
Culinary & Wine Pairing Instructor
Event Caterer
Lavender Design + Cuisine
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