Ligurian focaccia, or “fügassa” in the local dialect, is one of Liguria’s oldest culinary symbols. Its origins likely date back to Roman times, when dough made from flour, water, and oil was baked on stone.

By the Middle Ages, it was already so widespread that it was even consumed during religious ceremonies, to the point that church authorities were forced to ban its consumption in church because of the excessive chatter it caused among the faithful.

The traditional recipe is simple: flour, water, yeast, salt, and plenty of extra virgin olive oil.

But every family has added its own special touch to it over the generations; today we’re sharing our version with you.

Ingredients for about 10 servings:

  1. 00 flour 400 gr.
  2. Manitoba flour 250 gr.
  3. Slightly warm water 350 g
  4. “Taggiasca” extra virgin olive oil 50 g
  5. Brewer’s yeast 15 g
  6. Fine salt 13 g
  7. Dandelion honey 10 g
  8. Oil (enough to evenly grease a 30×40 baking pan)

For the emulsion:

  1. Extra virgin olive oil, 60 grams
  2. Water, 200 g
  3. Salt, 10 g

More than just bread, focaccia is a piece of Ligurian culture: a dish that originated in the simple cuisine of farmers and fishermen.

  • In a cup, dissolve the yeast in the honey, one tablespoon of the flour mixture, and water, until you have a fairly liquid batter.
  • Place the remaining flour mixture, salt, the dissolved yeast mixture, and the remaining water in a bowl; mix until the mixture is smooth.
  • Add the oil, and knead for about 20 minutes (if using a stand mixer, 10 minutes may be enough).
  • Finally, shape the dough into a nice ball, place it in a greased bowl, cover it with a dish towel, and let it rise until it doubles in volume (in a warm environment, this may take about an hour).
  • Take the dough, flatten it, and fold it over on itself several times (as if it were a handkerchief), shape it into a nice ball, and place it on a floured surface. Cover with the dish towel and wait again for it to double in volume.
  • Once the necessary time has passed, grease the baking pan, place the dough ball in the center, and press it down with your hands until it covers almost the entire pan. Let it rise one more time for about 30 minutes, then use your fingertips to poke the classic holes all over the surface.
  • Prepare the emulsion by mixing oil, water, and salt, then pour it evenly over the surface, making sure to fill all the holes.
  • Let the dough rest one last time for about 40 minutes. In the meantime, preheat the oven to a high temperature, about 240°.
  • Bake for about 15 minutes, until the focaccia is a nice golden brown.

For wine lovers, we recommend pairing the focaccia with a glass of: Pigato – Fontanacota DOP 

Let us know if you try the recipe!
If you have any questions or would like more information, you can always contact us by email at [email protected] or call us at +39 0183.280.132