Focaccia Genovese with Sea Salt and Brine
Soft, dimpled Ligurian focaccia with a golden, olive oil crisp base and flaky sea salt on top.
Made with Basic bread dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £0.66 a head
- Oven230°C (210°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pour 4 tablespoons of the olive oil into a 30 by 40 cm baking tray and spread it over the base and sides.
- 2
Put your ready made bread dough (see the base recipe) in the tray, turn once to coat in oil, then gently press it out towards the corners. If it springs back, rest for 10 minutes and press again.
10 min - 3
Cover and leave in a warm place for 45 minutes to 1 hour, until puffy and about 2 cm thick.
45 min - 4
Heat the oven to 230°C (210°C fan). Whisk the water with the fine salt and 2 tablespoons of olive oil to make the brine.
- 5
Oil your fingertips and press deep dimples all over the dough, right down to the tray. Pour the brine over the top so that it pools in the dimples, then scatter over the flaky salt and rosemary.
- 6
Bake for 20 to 25 minutes until golden brown and crisp at the edges. Brush with the last of the olive oil while hot, cool for 10 minutes and cut into squares.
23 min
Tips
- Be generous with oil in the tray. It fries the base to a crisp, golden crust.
- Dimple firmly with wet or oiled fingers. Shallow dimples disappear in the oven and the brine will not pool.
- For a Ligurian touch, serve with a splash of olive oil as a breakfast bread dipped in cappuccino. Genovese focaccia is eaten like this in Genoa.
Storing and freezing
Best on the day it is baked. Wrap and keep for 2 days at room temperature, or slice and freeze for 3 months. Warm in a hot oven for 5 minutes to crisp it up again.
Questions
What makes focaccia Genovese different?
It is thin and chewy with a golden crust, and it is dimpled and topped with a salty olive oil brine before baking. The brine keeps the surface moist and gives its characteristic taste.
Can I use a smaller tray?
Yes. In a 23 by 33 cm tray, use 650 g of dough and bake for 20 to 25 minutes. The focaccia will be thicker and a little softer in the middle.
Is this focaccia vegan?
Yes. It is made with flour, water, salt, yeast and olive oil only, so it is vegan, dairy free, egg free and nut free. It contains wheat gluten, so it is not suitable for coeliacs.
More made with basic bread dough
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.