Ligurian Focaccia

Name: Ligurian Focaccia
Prep time: 15 min
Cook time: 20 min
Total time: 125 min
Ingredients: 1 cup warm water ((110 to 115℉ or 43 to 46℃ )*); 1 teaspoon cane sugar; 2 teaspoons active dry yeast (*); 2½ cups bread flour (*); 1½ teaspoons kosher salt ((divided into 1 teaspoon and two, ¼ teaspoon portions)); 13 tablespoons extra virgin olive oil ((divided into 2 tablespoons, 3 tablespoons, and ½ cup portions)); ¼ cup green onions ((chopped)*); 1 cup canned San Marzano tomatoes ((crushed)*)

Ligurian focaccia is perfectly crisp on the outside and fluffy on the inside! It's baked in extra virgin olive oil and topped with sweet San Marzano tomatoes. It's easy to make and the most delicious and satisfying snack!

Pieces of Ligurian focaccia on a wood tray.

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My family is from Genoa in the Liguria region of Italy, known worldwide for it's delicious focaccia. It's no surprise we take our focaccia seriously!

This recipe is my love letter to Liguria Bakery in the Italian neighborhood of North Beach in San Francisco, the city where I was born and raised. They have the most delicious pizza focaccia with tomato sauce and green onions. It's so good that people line around the block for it! My father worked down the street and brought home the pizza focaccia for special occasions. After moving away from San Francisco, I found myself craving it so much. After a lot of testing, I am excited to share this recipe inspired by the Liguria Bakery masterpiece. It's the perfect bite, with a beautiful golden crust, a fluffy interior, and topped with sweet tomatoes. It's so good, I would seriously wait in a line around the block for it!

If you're looking for more Italian recipes to pair with this focaccia, I highly recommend checking out this pasta al pesto recipe, which is also from the Liguria region of Italy. The brightness of the pesto pairs so well with the focaccia. For more pasta options, this 6 cheese mac and cheese and bucatini pomodoro have bold flavors that complement this recipe. If you're looking to round out the meal with an Italian dessert, check out these walnut biscotti and espresso ice cream. Both make the perfect dessert for a focaccia-forward meal!

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Ingredients
Substitutions and Variations
Instructions
Equipment
Storage
Expert tips
FAQ
Related
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Recipe
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Ingredients

Ingredient Notes

San Marzano tomatoes: I use certified San Marzano canned tomatoes for this recipe. They only come peeled and whole, so I crush them gently with my hands. San Marzano tomatoes are truly worth it. Grown in the Campania region of Italy and canned at the peak of ripeness, they are so sweet and flavorful. Their lower water content and fewer seeds makes them ideal for saucing the focaccia. To be sure the tomatoes are really the San Marzano variety, look for cans that have the official Italian DOP symbol and San Marzano dell'Agro Sarnese-Nocerino on the label. I prefer to use products without additives, with the ingredients being tomatoes, a tomato juice or puree, and sometimes basil.
Bread flour: this has a higher protein content than all-purpose flour, which gives the focaccia great structure, fluffiness, and just the right amount of chew.
Active dry yeast: this creates fermentation that gives the focaccia it's texture, flavor, and rise. Although some yeast products contain emulsifiers to prevent it from drying out, I prefer to use those with "yeast" as the only ingredient. I find it still proofs well and gives the focaccia a delicious and authentic taste.
Warm water: the water should ideally be 110 to 115°F (43 to 46°C) to best proof the yeast. I use a quick read thermometer for accuracy. If you don't have one handy, you can use water that is just a bit warmer than body temperature. Water that is too hot will kill the yeast.
Extra virgin olive oil: this recipe uses a lot of olive oil to give the focaccia it's traditional flavor and golden crust. Using high quality, extra virgin olive oil will give it the best flavor. It is also less processed than regular olive oil and a great source of heart healthy fats.
Green onions: I use only the upper, greenest portion. This keeps the onion flavor subtle and the green contrasts beautifully with the tomato.

See recipe card for quantities.

Substitutions and Variations

Tomatoes: if you don't have San Marzano tomatoes, using "San Marzano-style" tomatoes are the next best option. They use the same or similar tomato seeds but are grown outside of the designated region. You can also use regular canned tomatoes or tomato sauce.
Flour: you can use all-purpose flour instead of bread flour. The texture may be a bit softer and more tender. Since all purpose flour absorbs less water, you may need to add a bit more water to the recipe. Start with the same amount as the recipe calls for and if the dough is too crumbly while kneading, you can gradually add more water one tablespoon at a time until the right consistency is reached.
Yeast: you can use instant yeast instead of active dry yeast. Although you don't have to proof instant yeast, doing so gives you peace of mind that your yeast is alive and will rise the dough. If you prefer not to proof, you can skip that step and mix the instant yeast directly into the dry ingredients.
Add different toppings: have fun with it! You can add different herbs to enhance the tomato flavor, including chopped rosemary, oregano, or basil. Thinly sliced vegetables will add texture and freshness. Sliced cherry tomatoes, bell peppers, or zucchini are great options.

Instructions

Proofed yeast forms small bubbles on top of a sugar water mixture.

Step 1: Pour the warm water and sugar in a small bowl. Mix together until the sugar dissolves. Then add the yeast and gently stir to combine. Let sit for 5 minutes until little bubbles start to appear on top of the water.

Flour and salt are whisked together in a large bowl.

Step 2: In a large bowl, add the flour and 1 teaspoon of salt. Whisk together until combined.

The dry ingredients, yeast mixture, and olive oil are mixed into a shaggy dough.

Step 3: Pour the yeast mixture and 2 tablespoons of olive oil into the dry ingredients. Mix together with a spatula or wooden spoon until a crumbly dough forms.

The dough is kneaded until it is smooth and well incorporated.

Step 4: Lightly dust a work surface with flour and place the dough on top. Knead for about 3 to 5 minutes until the dough is smooth and well incorporated. To do so, press the heels of your palms into the dough in a gentle, but firm, forward motion. Then fold the dough lengthwise. Press into the dough again. Rotate the dough 90 degrees and fold it in half again, this time widthwise. Repeat until done kneading, then form the dough into a loose ball.

The dough in a bowl with olive oil rises and doubles in size.

Step 5: Add the 3 tablespoons of olive oil to a large bowl. Swirl around the bowl so all sides are coated. Then place the ball of dough in the bowl. Gently turn the ball around the bowl so all sides are covered with olive oil. Cover the bowl with plastic wrap and leave at room temperature for 60 minutes, until the dough doubles in size.

The dough is in a baking pan and topped with green onion, salt, and tomato.

Step 6: Pour the ½ cup of olive oil into the bottom of a 9 inch by 13 inch pan. Place the dough in the pan, stretching it to fill the dimensions. Sprinkle the green onions and ¼ teaspoon of salt across the top. Then use a wooden spoon or spatula to slather the crushed tomatoes across the top. Cover the pan with plastic wrap and let sit at room temperature for 30 minutes while the dough puffs up. This is called "proofing," a step that allows the dough to rest and rise a final time before baking.

Fingertips press into the dough to make dimples across the top.

Step 7: While the dough proofs, preheat the oven to 450°F (232°C). After the dough is done proofing, use your first three fingers to gently poke dimples across the entire surface.

The baked focaccia with golden edges is cut into squares.

Step 8: Bake for 15 to 20 minutes until the edges start to turn golden. Remove from the oven and let cool in the pan for 5 minutes before carefully transferring to a wire rack. Garnish with a handful of chopped green onions and the remaining ¼ teaspoon of salt. Cut into squares and enjoy!

Equipment

9 inch by 13 inch baking pan. I prefer to use a metal pan because the good heat conductivity produces a crisp, golden crust. USA pan is one of my favorite brands to use.
Quick read thermometer
Measuring cup or food scale
Measuring spoons
Whisk
Airtight container for storage

Storage

Store in the refrigerator for up to 3 to 4 days in an airtight container. Freeze for up to 3 months in an airtight container. When ready to enjoy, thaw the focaccia in the refrigerator before serving.

See the USDA Leftovers and Food Safety guide for more information.

Expert tips

For the best flavor, use certified San Marzano tomatoes. Grown in the Campania region of Italy, they are known for their full, sweet flavor. Authentic San Marzano tomatoes have the official Italian DOP seal and the seal of the San Marzano consortium on the label. They come peeled and whole in the can and you can crush them up with your fingers before using them in this recipe.
Pre-portion your ingredients before you start. This recipe uses the same ingredients at different steps, such as with the olive oil and salt. Pre-portioning prevents mix-ups and helps to stay organized!

FAQ

What region of Italy is known for focaccia?

Liguria is the region of Italy best known for focaccia. It is traditionally about ½ to 1 inch thick with a light golden crust. Little dimples are poked into the dough before baking. These indentations hold the olive oil while it bakes and forms the most delicious crust.

Why is my focaccia not fluffy?

If your focaccia is not fluffy, the flour could be the culprit. Using bread flour makes the focaccia fluffy while still retaining it's characteristic texture and chew. It's also important to knead the dough enough so that the gluten structure develops and makes the dough soft and elastic.

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