Ligurian Focaccia

5 from 3 votes

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!

Prep Time15

Cook Time20

Rising Time1 30

Total Time2 5

Course: Appetizer

Cuisine: Italian

Keyword: Ligurian focaccia

Servings:

Calories: 239kcal

Author: Maria D'Errico

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)*

US Customary - Metric

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.

Inspired by the pizza focaccia from Liguria Bakery in San Francisco.

Nutrition