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!
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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
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
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.
Step 2: In a large bowl, add the flour and 1 teaspoon of salt. Whisk together until combined.
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.
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.
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.
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.
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.
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
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.
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.
Related
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Pairing
Looking for more appetizers to pair with focaccia? Try these delicious recipes:
Did you make this recipe? Leave a comment below and tag @little.nonni on Instagram!
Recipe
Ligurian Focaccia
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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)*
Instructions
- Proof the yeast: add the warm water and sugar to 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. The bubbles mean the yeast is alive and will rise the dough.
- Whisk the dry ingredients: In a large bowl, add the flour and 1 teaspoon of salt. Whisk together until combined.
- Add the yeast mixture and olive oil: 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.
- Knead the dough: lightly dust a work surface with flour and place the dough on top. Knead the dough for about 3 to 5 minutes until it 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 with the heels of your palms in a forward motion. 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.
- Let the dough rise: Add the 3 tablespoons of olive oil to a large bowl. Swirl the olive oil around the bowl so that all sides are coated. Then place the ball of dough in the bowl. Gently turn the ball around the bowl so that all sides become covered with olive oil. Cover the bowl with plastic wrap and leave at room temperature for 60 minutes, until the dough doubles in size.
- Add the toppings and proof the dough: Pour the ½ cup of olive oil into the bottom of a 9 inch by 13 inch pan. Place the dough in the pan, gently stretching it to fill the dimensions. Sprinkle the ¼ cup of green onions and ¼ teaspoon of salt across the top. Then use a wooden spoon or spatula to slather the crushed tomatoes across top. Cover the pan with plastic wrap and let sit at room temperature for 30 minutes until the dough puffs up. This is called "proofing," a step that allows the dough to rest and rise a final time before baking.
- Preheat the oven and poke dimples in the dough: While the dough proofs, preheat the oven to 450℉ (232℃). After the dough is done proofing, use your first three fingers to gently poke dimples across the entire surface of the dough.
- Bake: Place the pan in the oven and 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. Then release from the pan with a spatula, carefully transferring it to a wire rack to finish cooling. Garnish with a tablespoon of green onions and the remaining ¼ teaspoon of salt. Cut into squares and enjoy!
Video
Notes
- Warm water: for best results, use a quick read thermometer to measure the water temperature. Using water that is too hot can kill the yeast. If you do not have a thermometer handy, use water that feels just a bit warmer than your body temperature.
- Yeast: the active dry yeast can be substituted with the same amount of instant yeast. You can follow the recipe as is. Although Step 1 (proofing) is not required with instant yeast, it gives you peace of mind that your yeast is alive and will rise the dough. If you prefer to skip that step, you can start at Step 2 and mix the instant yeast directly into the dry ingredients. You would then add the warm water at the same time as the olive oil. When mixing the instant yeast directly with the dry ingredients, you may need a higher temperature of water than what is stated in this recipe. Follow the directions of your instant yeast packet to determine the water temperature you will need.
- Flour: for best results, use a food scale to weigh the flour in grams or use the spoon and level method. To do so, lightly spoon the flour into a measuring cup, being careful not to pack it down. Then use the back of a knife to level off the top of the measuring cup. You can substitute the bread flour with the same amount of all purpose flour. When doing so, you may need to add a bit more water to the recipe. Start with the same amount the recipe calls for and if the dough is too crumbly while kneading, gradually add 1 tablespoon of water at a time until the desired consistency is reached.
- Green onions: If you want to garnish the focaccia with green onions after baking, chop an extra tablespoon. I use only the upper, greenest portion of the onion. This keeps the onion subtle and the green is a beautiful contrast to the tomato.
- San Marzano tomatoes: they have an amazing, rich flavor and subtle sweetness that sets them apart from other tomato varieties. They come whole and you can gently crush them with your hands. If you don't have San Marzano tomatoes, using "San Marzano-style" tomatoes are the next best option. They have a similar flavor but are not grown in the same region. You can also use regular canned tomatoes or tomato sauce. If substituting, be mindful of the sodium levels as you may wish to add less salt than the recipe calls for.
- Toppings: have fun with the toppings! Adding herbs like chopped rosemary, oregano, or basil will enhance the tomato flavor. Thinly sliced vegetables add texture and freshness. Sliced cherry tomatoes, bell peppers, and zucchini are delicious options.
- Equipment: 9 inch by 13 inch baking pan (metal preferred because it conducts heat well and makes a crisp, golden crust); quick read thermometer; measuring cups or food scale; measuring spoons; whisk.
- 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. Thaw the focaccia in the refrigerator before serving.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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Brenna says
I too grew up eating the pizza focaccia from Liguria Bakery. My grandpa, who grew up in North Beach, always showed up to family functions with pizza focaccia in hand, fresh from Liguria Bakery. Truly a staple in my family. Now that my grandfather has passed and I’m not as close to SF as I once was, I’ve been trying to recreate this recipe. This recipe was great and definitely reminded me of Liguria’s recipe. I can’t wait to make more of this and maybe some garlic and rosemary focaccia!
Maria D'Errico says
Hi Brenna,
I'm so happy you enjoyed this recipe! Thank you for sharing the special memory of your grandpa bringing pizza focaccia to family gatherings. It's a story I can relate to so much, and it takes me right back to my childhood. I'm happy this focaccia could bring a piece of North Beach to your table. Your plans to make garlic and rosemary focaccia sound amazing!
Anne says
This is the best focaccia I have ever tasted. It is easy to make and is moist with a delicious crispy crust. Try it you will love it.
Maria D'Errico says
Thank you Anne, I'm so happy you love the focaccia!
rd says
This focaccia is AMAZING! I can’t believe just how easy and delicious this recipe is. The crust comes out perfect, crispy and light, yet substantial. The tomatoes add a bright, savory note that can’t be beat. This recipe is a definite winner and is going in the rotation. Give it a try, you won’t be disappointed!
Maria D'Errico says
So happy you enjoyed the recipe, It's amazing how easy it is!