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sliced piece of Ligurian focaccia showing its ivory, airy, pillowy interior and crisp golden crust.

Olive Focaccia Ligurian Style

A classic Ligurian olive focaccia with a hazelnut-golden crust, a soft pillowy crumb, and a shiny briny top. Slow-fermented overnight for deep flavor, this Italian bread captures the soul of the Genoese coast in every salty, olive-oil-soaked bite.
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Prep Time 14 hours
Cook Time 18 minutes
Total Time 14 hours 18 minutes
Servings: 8 people
Course: bread, Side Dish
Cuisine: Italian — Ligurian (Genoa region)
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Overnight Sponge
  • 1 cup 130 g all-purpose flour
  • ¼ cup 60 ml water
  • ¼ tsp 0.6 g active dry yeast
For the Main Dough
  • 500 g all-purpose flour
  • 1 cup + 3 tbsp 280–310 ml cold water
  • 9 g fine salt
  • 12 g sugar
  • 2½ tbsp extra-virgin olive oil
  • 2¼ tsp one packet active dry yeast
For the Brine & Topping
  • 1 cup water
  • 1 ¾ tsp fine salt
  • 2 tbsp olive oil plus more for brushing and greasing
  • Coarse sea-salt flakes for finishing

Method
 

Make the Sponge (Night Before)
  1. Stir together flour, water, and yeast until just combined.
  2. Cover with plastic wrap and let rest 12–14 hours at room temperature.
  3. It’s ready when bubbly and slightly sweet-smelling.
Mix the Main Dough
  1. In a large bowl, combine the sponge, flour, sugar, salt, and most of the cold water.
  2. Mix until shaggy.
  3. Dissolve yeast in a splash of warm water (100–110°F) and add it along with the olive oil.
  4. Knead by hand 8–10 minutes until smooth, elastic, and slightly tacky.
Rest and Fold
  1. Let the dough rest 30 minutes.
  2. Give two “wallet” folds at 90° angles to tighten structure.
  3. Rest again until relaxed and stretchy.
Prepare the Pan
  1. Lightly oil two 13×10 inch pans (or one 18×13 inch).
  2. Pour about 2 tbsp oil per pan and spread evenly.
  3. Transfer dough to the pan and stretch to cover 70–75 % of it.
  4. Cover and rest 20–30 minutes.
  5. Gently stretch to the edges and press along the perimeter to seal.
Dimple and Add Brine
  1. Mix 1 cup water with 1 ¾ tsp salt.
  2. Lightly flour the dough surface.
  3. Using three fingers at a 45° angle, press deep dimples all over.
  4. Pour brine evenly so it pools in the valleys.
  5. Drizzle 2 tbsp olive oil on top and scatter coarse salt flakes.
Final Proof
  1. Let the dough rest uncovered 40–60 minutes until puffy.
  2. A gentle press should leave a soft, slow-springing indent.
Bake
  1. Preheat oven to 450°F (230°C).
  2. Bake 15–18 minutes, rotating trays halfway through.
  3. The surface should be hazelnut-golden with light-beige dimples.
Finish and Cool
  1. Brush hot focaccia with olive oil for shine.
  2. Loosen edges and lift onto a wire rack.
  3. Cool 5–10 minutes before cutting.
Serve
  1. Serve warm, tear into rustic pieces, or slice for sandwiches.
  2. Dunk in coffee or pair with cured meats and cheese.

Notes

  • Cool water slows fermentation for a better flavor and lighter crumb.
  • Always seal pan edges well so the brine doesn’t slip underneath.
  • For a crisp bottom, move baked focaccia to a wire rack immediately.
  • Reheat leftovers on a rack in a hot oven for 5 minutes — never microwave.
  • A drizzle of good olive oil before serving revives aroma beautifully.