---
title: Focaccia Genovese (Genoese Olive Oil Flatbread)
servings: 8
prep time: 25 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/focaccia-genovese
---

Gather @all-purpose flour{500%g}, @dry yeast{7%g}, @olive oil{6%tbsp} and @fresh rosemary{2%tbsp}.

Mix the flour, yeast, @salt{2%tsp} and lukewarm @water{350%ml} into a soft, shaggy dough, then knead with 2 tablespoons of oil until smooth, about 8 minutes. ~{8%minutes}

Cover and rise until doubled, about 1 hour. ~{1%hours}

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

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.

Scatter with rosemary and salt flakes and bake at 220°C for 18–20 minutes until golden. ~{19%minutes}

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