The definitive flatbread of Liguria, characterized by its extraordinarily high hydration dough (70 to 75 percent) and the double olive oil treatment that creates its signature crisp, blistered crust with a pillowy, open crumb structure. The indentations pressed into the surface, known as ditini, create wells that pool olive oil and brine during baking, producing the characteristic oily, chewy, and savory character of authentic Genovese focaccia.
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Combine warm water, sugar, and yeast in a large bowl and let stand for 5 minutes until foamy. Add the salt, then gradually incorporate the flour and 30ml of olive oil, mixing until a shaggy, very wet dough forms. Do not knead; instead, perform three sets of stretch-and-fold every 30 minutes over 1.5 hours to develop gluten strength.
Generously oil a rimmed sheet (about 30x40cm) with 15ml of olive oil. Turn the dough out onto the pan and gently stretch it towards the edges. If it springs back, let it rest for 10 minutes , then continue. Cover and let the dough proof for 45 minutes until puffy.
Prepare the salamoia by whisking together the remaining olive oil and warm water until emulsified. Pour the salamoia over the surface of the proofed dough.
Using all ten fingers, vigorously dimple the entire surface of the dough, pressing nearly through to the pan. This simultaneously deflates large gas pockets and creates the characteristic texture. Sprinkle generously with coarse flaky salt. Let rest for 20 more minutes while the oven preheats to 230C (fan 210C).
on the lowest rack for 20 to 25 minutes until the top is deep golden and the underside is crisp when lifted. Cool on a wire rack for at least 10 minutes before cutting. Best consumed within 4 hours of .
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