Focaccia Genovese: The Real Thing, Dimpled and Pooled in Olive Oil

Combine flour, instant yeast, and fine sea salt in a large bowl and whisk to distribute evenly.

Add the lukewarm water and 50ml olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. In a stand mixer with a dough hook, 6 minutes on medium works.

Transfer to a lightly oiled bowl, cover tightly, and refrigerate overnight (8–16 hours) for best flavour, or let rise at room temperature for 2 hours until roughly doubled.

Pour 60ml of the remaining olive oil into a 23×33cm (9×13-inch) baking pan and tip the dough in. Turn it to coat in oil, then press and stretch it gently to start filling the pan. It won't reach the edges yet — that's fine.

Cover loosely and let rise at room temperature for 60–90 minutes (or 90–120 minutes if the dough came straight from the fridge) until the dough is puffed, pillowy, and noticeably jiggly when you shake the pan.

Preheat the oven to 230°C (450°F). Position a rack in the lower third.

With well-oiled fingers, dimple the dough by pushing straight down firmly to the pan bottom across the entire surface. Do not drag your fingers sideways — that tears the gas pockets unevenly. Work methodically from one end to the other.

Pour the remaining 20ml olive oil over the surface so it pools in the dimples. Scatter flaky sea salt generously. Press rosemary sprigs into some of the dimples if using.

Bake 20–25 minutes until the top is deeply golden and blistered in patches. Lift one corner with a spatula to check the underside — it should be a rich, deep golden-brown. If it's still pale, return to the oven for 3–5 minutes.

Slide the focaccia out of the pan immediately onto a wire rack. Cool for at least 10 minutes before cutting — the crumb needs time to set.