Discovering the Art of Making Traditional Focaccia Bread in Genoa, Italy

Genoa is a stunning city on the Italian Riviera, famous for its ancient port and aquarium among other attractions. But the city’s traditional focaccia bread is why tourists and locals flock there. You can have it for breakfast, a snack, lunch, dinner, or even dessert if you spread some Nutella on it.

Many bakeries in Genoa produce fresh focaccia throughout the day, but the best can be found at Antico Forno della Casana, the city’s oldest bakery. Since 1985, Ivan Sacchi has been perfecting his focaccia bread. He said that the lengthy leavening times between each step in the preparation process are the secret to a great focaccia.

• Flour: The main dry ingredient, usually bread flour or all-purpose flour, which provides structure and chewiness due to its gluten content.
• Water: Hydrates the flour and activates the gluten, making the dough elastic and soft. It also contributes to steam, helping the bread rise.
• Yeast: A microorganism that ferments sugars, producing carbon dioxide gas, which makes the bread rise. Active dry yeast or instant yeast is commonly used.
• Salt: Enhances flavor and strengthens the gluten structure, helping with texture. It also controls yeast activity to prevent over-fermentation.
• Olive Oil: Provides moisture, richness, and flavor. It also helps create a crispy crust and tender crumb. Extra virgin olive oil is often preferred for its superior taste.
• Sugar (optional): Feeds the yeast, helping with fermentation and slight browning of the crust. Some recipes use honey instead.
• Herbs (optional): Rosemary, thyme, oregano, or basil are commonly sprinkled on top for added aroma and flavor.
• Garlic (optional): Adds a savory depth, either minced in the dough or infused in the oil used for brushing.
• Toppings (optional): Can include cherry tomatoes, olives, caramelized onions, cheese, or coarse sea salt for additional flavor and texture.

1. First, prepare the dough and then knead it by hand until it becomes smooth and elastic. The baker says the dough is super elastic, and it is not just bread; it is better than that. Knead the dough, then let it rise for about 10 minutes during its first leavening.
2. Next, divide the dough into portions and let it rest on a wooden board for an hour and a half. This second leavening makes the dough even more elastic and firm. After the required amount of time passes, stretch the dough in small batches on baking trays greased with olive oil. The focaccia rises for the third and final time, fully absorbing the olive oil seasoning.
3. Now, bake the focaccia after its final rising. Bake at 230 degrees Celsius for about 15 minutes. The oven produces a lovely golden crust, while the inside remains light and airy.