Classic Italian Focaccia: Salty, Herby, Soft, & Crispy, Delectable Flatbread

When many of us think of Italian food, we think of our favorites like pizza and pasta. In Italy, flatbreads have quite the reputation and are an Italian staple with recipes varying from region to region. The Italian Focaccia flatbread might sound simple enough, but each regional version has its own rules and name for it. I’m really excited to share my version inspired by the Focaccia Genovese and Toscana styles. This recipe has the traditional ingredients with optional toppings, a crispy bottom, and soft interior flavored with lots of olive oil, salt, and herbs.

Focaccia Meaning

Focaccia comes from the Latin words “panis focacius” meaning “the center of the fireplace bread”, which is where the bread was once baked. In its most basic form, Focaccia is a very simple, thin bread, like a pizza crust, made of flour, water, olive oil, yeast, and salt.

Italian Regional Differences of Focaccia

You can find both savory and sweet versions of Focaccia in Italy. Check out some examples below of Focaccias found throughout the country. There are many more versions including those specific to the islands of Sicily and Sardinia.

• Focaccia Genovese: (Genoa, in the Liguria region of Italy): soft center with crusty bottom brushed with Salamoia (mixture of extra-virgin olive oil, warm water, and salt) known as a brine.
• Focaccia Sardenaira: (Sanremo, also in the Liguria region of Italy): topped with sardines and anchovies, or onions, olives, and sage.
• Focaccia al formaggio: (Recco, also in the Liguria region of Italy): laced with the famous Italian Stracchino (aka Crescenza) cheese which is a soft, creamy, cow’s milk, spreadable cheese like a young Brie cheese.
• Focaccia Toscana (aka schiacciata):(Tuscany, Italy): savory version is unsalted and topped with fresh rosemary needles. The sweet version has a lightly sweetened dough topped with grapes.
• Focaccia in Florance & Prato: sweet version has a lightly sweetened dough topped with grapes
• Focaccia fujasa di Susa: (Piedmont, Italy): lightly sweetened dough with a soft center and crispy exterior with a caramelized sugar topping similar to a French crème brulée.
• Focaccia in the Po Valley & Veneto Region: topped with pork cracklings, salami, or fried pancetta.
• Focaccia Barese (Bari, Italy): contains boiled potatoes in the dough and topped with tomatoes and oregano.

Which Version did I Choose?

Honestly, it was a bit intimidating and overwhelming deciding on a Focaccia version to make. There are about as many Focaccia versions as there are chips in an American grocery store. HA! Ultimately, I decided to go back to the basics and classics of Focaccia, keeping it simple. I created a recipe inspired by the traditional Ligurian (Genovese) Focaccia using a Salamoia brine with fresh rosemary (since that’s my favorite herb) inspired by Focaccia Toscana. In my recipe, I give you lots of suggestions for toppings so you can incorporate flavors from all over Italy.

Big Thanks to Italy for My Recipe’s Inspiration

Many, many thanks to Italy for inspiring my Focaccia recipe. I opted for a high hydration level (74%) which is higher than the usual 55%-65% found in many of Italy’s recipes. However, it’s not uncommon to go as high as 80% to get that ciabatta type crumb. I also included a small amount of yeast to limit the otherwise very long, rise time (like sourdough) needed for some traditional light and airy crumb styles of Focaccia. As for flavor, I wanted lots of it without too many toppings. The Ligurian and Tuscany versions together seemed to fit the bill and speak to me. You’ll finds lots of olive oil, salt, and herbs in my version.

Italian Focaccia Recipe Ingredients

For my Italian Focaccia recipe, you’ll need: all-purpose flour, bread flour, salt, yeast, a very good extra-virgin olive oil, butter, rosemary (which is optional), and barley malt or honey. I used barley malt in creating this recipe because it’s often used in Italian bread baking, and I had some in my refrigerator thanks to previous bakes! However, I have also used honey to make this bread recipe. You can’t go wrong with either one, barley malt or honey, since this ingredient is quite minor in this recipe. Use what you have!

TIP: Consider a fine salt for the dough recipe and a coarse salt for the topping. The coarse salt on top adds texture in both taste and appearance. If you only have coarse salt, and you want fine salt, just whiz it up in a food processor.

Prepare the Pan

Begin by preparing the pan. I’m following the Italian recommendation of a 2cm- (¾-inch) tall classic flatbread. To get that height, I use an 18×13-inch baking sheet for this recipe. You could also use a 17×12 baking sheet, though your flatbread might be a little taller (who cares, really!). 😉

Oil the Pan, Add Parchment Paper, & Oil Again

To the baking sheet, add about 1 tablespoon of oil and rub it all over the bottom and sides of the pan including the corners. Add a sheet of parchment paper that extends a little over the pan ends (~2 inches) to allow for lifting out the bread once it’s baked. Press the parchment paper down so that it adheres to the oil and flattens against the pan bottom and edges. Rub a little more oil on top of the parchment paper to coat it, rubbing the oil all over the pan again.

TIP: The oil under the parchment paper keeps it flush with the pan. Oil on the parchment paper browns the bottom crust and makes it crispy along with providing flavor (Genovese style!).

Combine Dry Ingredients

To the bowl of stand mixer, sift in both 240 g (2 cups) each of all-purpose and bread flours. I’m using both because the traditional Italian flour (“00 flour”) is very light in structure and takes a long time to develop the gluten. I find that a combination of American flours helps to keep the dough light AND provide that glutinous structure in less time.

Then, add 1½ teaspoons of salt and 1¼ teaspoons of yeast. Add the paddle attachment to the machine and mix on low for 10-15 seconds until combined.

TIP: Sifting the flours helps to create a light and airy crumb. Opt for sifting if making light breads even if the directions don’t advise it.

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Heat & Combine Wet Ingredients

Heat 1 ½ cups (12 oz) of water in the microwave for ~30 seconds or so until the temperature reaches 100 ˚F -110˚F (38˚C-43˚C) Stir in 1 ounce (2 tbsp) olive oil, and 2 teaspoon of barley malt or honey. With the mixer on low, slowly pour in the water mixture and continue to mix. Add in 1 ounce (2 tbsp) softened butter (diced and heated for about 10 seconds in microwave, if needed). Mix for 2 minutes until the dough is smooth. It should be very wet and sticky. If not, add 1 teaspoon of water at a time.

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Time for a Short Rest & Quick Mix

Use a spatula (dipped in water, if needed) and scrape down the sides of the bowl so the dough comes together in the center of the bowl. Allow the dough to rest for 5 minutes uncovered.

1 Minute Quick Mix

Turn the mixer on at medium speed for 1 minute to mix the dough again.

TIP: If not using a stand mixer, stir the mixture with a spoon or spatula.

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Stretch & Fold Technique

The Stretch & Fold Technique is great to use for light breads that require lots of air. It’s often used to make ciabattas and baguettes and an alternative to kneading. Add ~ 2 teaspoon of olive oil to a work surface and rub it in the areas where the dough will be manipulated.

Stretch & Fold Description

Scoop the dough out onto the work surface. Rub a little more oil on your hands and a bench scraper (if you have one). Hold one side of the dough in place with one hand and stretch the opposite side with the oiled bench scraper or your other oiled hand pulling away from you. Fold the dough over in half (the stretched side to the other side that’s in front of you). Rotate the dough to a right angle so the folded side is facing either to your right or left. You only need to repeat the process 5-7 times until you see the dough change in texture and become a smooth, elastic dough. That’s it!

TIP: The reason this method is best here because the stretch and fold technique adds pockets of air to the dough needed to get that soft and light center to the bread.

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Rest, Rise, & Scoop

Add oil or cooking spray to the bowl and return the dough to the bowl. Cover the bowl and allow the dough to rise in a warm area for 1-2 hours until doubled or more in size.

After the rise, without deflating the dough, scoop it out onto the prepared baking pan. Drizzle 1 tablespoon (½ oz) of oil over the dough and rub it all around.

TIP: The oil will keep the dough moist as you stretch it out in the pan.

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Shape Dough to the Pan

Begin carefully pushing the dough out to fit the pan to the edges and corners. Careful not to deflate the dough and try to maintain the same thickness. If the dough retracts, stop for a few minutes, and allow it to rest some before continuing. The dough needs time to conform to its new shape as you stretch it. You should see bubbles and lots of air pockets trapped under the dough’s surface as you push it out to the ends. This is a result of the stretch and fold and lack of deflating it.

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Cover & Rise

Cover the dough loosely with oiled/sprayed plastic wrap. Allow the dough to rise again in its new shape in a warm area until doubled in size for 30-60 minutes. During the last 20 minutes of rising, preheat the oven to 450˚F (230˚C).

Add the Toppings

Prepare the Salamoia

Once the dough has risen and ready for the oven, add the Salamoia. In the Focaccia Genovese style from the Genoa area of Italy, add a simple olive oil brine which is traditional to this region. It’s called “salamoia” which just means “brine”. Simply whisk together 3 tablespoon of warm water (tap water is fine) and 3 tablespoon of extra virgin olive oil. Usually, you add salt at this point, but I’m going to sprinkle course salt over the top for that visual appeal instead of adding it to the mixture.

Brush on the Salamoia

Brush the “salamoia” over the dough. Use 3 fingers (a traditional method here) to press dimples into the dough moving from side to side, beginning at the opposite end away from you, and moving down to the end in front of you. The purpose of the dimples is to keep the dough from rising too much keeping it that 2-cm tall flatbread. It’s also great for holding the olive oil, salt, and toppings. Sprinkle with coarse salt and rosemary, or any other toppings, if using.

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Bake Time!

Bake in preheated oven for 15-20 minutes or until golden brown on top.

Final Touches

Now that it’s out of the oven, brush on more extra virgin olive oil. Eat it while it’s hot!

Italian Focaccia Final Product

Italian Focaccia Close Up

Check out the crispy bottom, glossy olive oil top, specks of coarse salt, and rosemary. Notice the soft, light, and airy interior.

Storing the Bread

You can store this bread at room temperature for a couple of days. Keep in mind that it dries out as it sits. I prefer to slice and freeze this bread as soon as it cools and remove slices as we want them. Just heat in the microwave or wrapped in foil in the oven for ~15 minutes. If you include meat and cheese in your toppings, you should store the bread in the freezer as soon as it cools.

Italian Focaccia Flatbread Final Thoughts

I LOVED creating and making this bread. The stretch and fold technique is a pretty incredible method of “kneading” a dough without actually kneading. I used this same technique for my French baguette recipe with the exception of oil instead of water in this recipe. I hope you take the time to give this bread a look and bake. It would be a tasty accompaniment with soup, salad, pizza, pasta, or dipped in marinara sauce. Yum! Now that’s a great way to warm up during this cold winter.

Baker’s Perspective

This classic Italian Focaccia recipe takes time to make, but as with many yeast breads, the time is mostly inactive. What I really like about this bread is the soft and airy crumb you get from the inactive time without really any kneading. It makes enough for a large pan and can be made ahead of time. Once it’s made, you can slice and freeze it until you’re ready to eat it. It thaws and heats quickly. This bread is perfect for family gatherings served with any Italian dish. The many optional toppings are hard to beat.

Taster’s Perspective

The resident taster, Scott, claimed that it is his favorite flatbread. Now, that’s saying something since he has eaten a vast amount of flatbreads over the years. This bread is so flavorful in his opinion that it didn’t need any other toppings. He has eaten this bread as a sandwich, alongside soup, by itself, and with other dishes. By far, he preferred eating this bread by itself… that’s how wonderful and flavorful it is. The butter, olive oil, and salt within and outside of the dough made it rich. The rosemary on top added freshness. What more could you want?

Check out my YouTube Video for more visuals of making this bread. “Classic Italian Focaccia Flatbread (Ligurian & Toscana Styles): Salty, Herby, Soft, & Crispy.”

Looking for Some Other Savory Bread Recipes? Check these out!

Venezuelan Ham Bread (Pan de Jamón)

The Berry Rolls (My grandma’s recipe)

Sour Cream Pocketbook Rolls

Filipino Ensaymada Rolls

Colombian Pandebono Gluten Free Cheese Rolls

Mexican Bolillo Rolls

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