Focaccia Genovese: Olive Oil, Salt, Simplicity

The most forgiving Italian dough — high hydration, lots of oil, and almost impossible to mess up.

5 min2/16/2026

Focaccia Genovese: Olive Oil, Salt, Simplicity

Quick Answer

Why so much oil in focaccia?

Oil tenderizes the crumb, crisps the crust, prevents sticking, and is the primary flavoring.

Why Start with Focaccia?

Focaccia is the most forgiving of all Italian doughs. High hydration is contained by the pan, olive oil prevents sticking, and the thick format hides imperfections.

The Dough

✕ Hydration: 75-80%
✕ Oil: 5-8%
✕ Flour: All-purpose works perfectly
✕ Fermentation: 12-24h cold

The Dimpling Technique

Dimples aren't decoration — they create pools for oil, prevent large bubbles, and ensure even baking.

Brine Finish

The secret: a brine (water + olive oil + salt emulsion) poured over before baking creates crispy, golden top.

FAQ

Why so much oil in focaccia?

Oil tenderizes the crumb, crisps the crust, prevents sticking, and is the primary flavoring.

Can I use focaccia dough for pizza?

Yes! Stretch thinner on a baking sheet, reduce oil slightly, add pizza toppings.

styles

Pizza al Taglio: Rome's High-Hydration Masterpiece

The definitive guide to pizza al taglio – Rome's beloved "by the cut" pizza with its airy, focaccia-like crumb and crispy bottom. Master the high-hydration dough that made Gabriele Bonci famous.

7 min

Read

foundationsingredients

Flour Types & W-Value: The Complete Pizza Flour Guide

Tipo 00, Tipo 0, German Type 405, US bread flour — what actually matters for pizza is grind, ash content, protein and the W-value. Here is the no-nonsense guide.

9 min

Read