Focaccia Genovese

Method

1. 1

   Mix the flour, yeast, salt and lukewarm water into a soft, shaggy dough, then knead with 2 tablespoons of oil until smooth, about 8 minutes.

2. 2

   Cover and rise until doubled, about 1 hour.

3. 3

   Stretch the dough into a well-oiled rimmed baking sheet, cover, and rest 30 minutes until puffy.

4. 4

   Whisk the remaining oil with 60 ml of water and a pinch of salt, pour it over the dough, and press your fingertips deep into it to make dimples all over.

   💡 Push right down to the pan — timid dimples disappear in the oven.

5. 5

   Scatter with rosemary and salt flakes and bake at 220°C for 18–20 minutes until golden.

6. 6

   Slide onto a rack immediately so the base stays crisp, and eat warm.

   💡 Cooling in the pan steams the bottom soft — the rack matters.