Base recipe

Salamoia

Not a sauce — the Ligurian brine. Warm water, olive oil, and salt whisked into a cloudy emulsion and poured into the dimples just before the bake. The water steams off; the oil fries the top.

OilUncookedMakes 150 gFocaccia

Make the base

1 batch makes about 150 g — enough for 2 Focaccia pans

1batch

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

Used on

Focaccia Genovese→Focaccia Pugliese→Focaccia Pomodorini e Burrata→Focaccia Olive e Cipolla Rossa→Schiacciata con l'Uva→Focaccia Cipolla Caramellata e Gorgonzola→

Also swaps onto these in place of their own base

Focaccia Patate e Rosmarino→

Pair with

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

Open dough calculator →