Topping recipe

Focaccia Genovese

Name: Focaccia Genovese (topping recipe)
Yield: 1 pan
Cuisine: Italian
Ingredients: 90g Extra-virgin olive oil; 55g Warm water; 5g Fine sea salt; 4g Fresh rosemary (leaves stripped) (about 4 sprigs); 4g Flaky sea salt (1 tsp); 15g Extra-virgin olive oil (finishing drizzle) (1 Tbsp)

Salamoia, Fresh rosemary, Flaky sea salt. Scaled for 1 pan.

1 panFocaccia18×13"Salamoia

Build each pan

After the dough is shaped

1pan

Pan size

base

Salamoia

⅓ cup70 g

Toppings

Fresh rosemary (leaves stripped)About 4 sprigs — press into the dimples, not on the flat

about 4 sprigs4 g

Finishing

Flaky sea salt

1 tsp4 g

Extra-virgin olive oil (finishing drizzle)After the bake, while still hot

1 Tbsp15 g

Make the base

Scaled for 1 pan · 1 batch · Base recipe →

Whisk the warm water and salt together until no grains remain, then whisk in the olive oil until the mixture turns cloudy. It will separate within a minute — whisk it again right before you use it. Pour it over the dough immediately after dimpling so it pools in the wells; do not let it sit on the dough for more than 10 min before baking. Never cook this.

Extra-virgin olive oil

90 g

Warm waterBody temperature — helps the salt dissolve

55 g

Fine sea salt

5 g

Put it together

Once the sauce is made, for each pan

BeforeDimple the proofed dough deeply with oiled fingertips, then pour the salamoia over so it pools in the wells.
BeforePress the rosemary into the dimples, not onto the flat, and scatter the flaky salt over the top.
AfterDrizzle the finishing oil over the top while it's hot so it soaks in.

Shopping list

For 1 pan

Extra-virgin olive oil90 g

Warm water55 g

Fine sea salt5 g

Fresh rosemary4 g

Flaky sea salt4 g

Extra-virgin olive oil15 g

Pair with

Make a focaccia dough to match. The calculator opens with focaccia pre-selected — pick pan size and proof time next.

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