Uploaded March 2026 | Updated September 2026, 2 weeks ago
This is the real thing. Focaccia Genovese: the original, from Liguria, where this bread has been baked for centuries. Thin, golden on the bottom, soft and airy inside, and finished with nothing more than extra virgin olive oil and a sprinkle of sea salt. Simple ingredients, extraordinary result.
The secret is not complicated. It is patience. Three rests, a generous hand with the EVOO, and an oven that runs hot. Follow the method and you will produce focaccia that is dangerously good.
💯 Follow this link to read and print the written recipe:
vincenzosplate.com/focaccia-genovese-recipe
==========================================
INGREDIENTS:
350 g / 12.3oz 00 flour, or all-purpose flour
200 ml /6.8fl oz cold tap/filtered water
7 g/ 0.25oz dry yeast, 1 sachet
2 tsp of salt
Extra Virgin Olive Oil, EVOO
2 Tbsp honey
Sea salt, for sprinkling
METHOD:
1) Place the flour into a large mixing bowl. Add the salt and yeast, then combine the ingredients using a stand mixer or your hands.
2) Slowly pour in the water while mixing with one hand. Add the honey and continue mixing. Drizzle in at least 3 tablespoons of EVOO and mix until the dough absorbs all the flour. If kneading by hand, work the dough for 10–15 minutes. If using a stand mixer, mix for about 5 minutes.
3) Transfer the dough to your workbench and continue kneading for 10–15 minutes. Alternate between massaging it forward and back with the palm of your hand, and lifting and slapping it on the bench 4–5 times to help develop the gluten. During kneading, drizzle a little EVOO over the dough and onto the work surface, then continue kneading until smooth.
4) Leave the dough on the workbench and cover it with a kitchen towel. Let it rest at room temperature for 15–20 minutes.
5) Drizzle EVOO onto a baking tray and spread it evenly across the surface using a pastry brush or paper towel.
6) Once the dough has rested, knead it lightly to strengthen it again. Fold one side over the other, then press your fingertips into the dough starting from the centre and moving outward. Flip the dough and repeat this process 2–3 times, then gently shape it into a log of even thickness.
Keep reading the recipe via:
vincenzosplate.com/focaccia-genovese-recipe
==========================================
Introducing My First Cookbook: "Authentic Italian" which You can order it Now on Amazon and Selected Bookstores👉 vincenzosplate.com/authentic-italian-cookbook
==========================================
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📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes vincenzosplate.com
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) vincenzosplate.com/italian-tour
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✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Focaccia Genovese
0:24 Ingredients of Traditional Focaccia Bread
01:39 How to Make Focaccia Dough
3:40 How to Knead Focaccia Dough Properly
05:15 Transfer Dough to Tray and First Proof
07:45 Stretching Focaccia Dough and Second Proof
9:08 Final Stretch, Adding EVOO and Water, Final Proof
11:39 Dimpling Focaccia, Adding Salt and Baking
12:30 Final Result and How to Serve Focaccia
14:12 Time to Eat the Focaccia, E ora si Mangia
=======================================================
🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
This is the real thing. Focaccia Genovese: the original, from Liguria, where this bread has been baked for centuries. Thin, golden on the bottom, soft and airy inside, and finished with nothing more than extra virgin olive oil and a sprinkle of sea salt. Simple ingredients, extraordinary result.
The secret is not complicated. It is patience. Three rests, a generous hand with the EVOO, and an oven that runs hot. Follow the method and you will produce focaccia that is dangerously good.
💯 Follow this link to read and print the written recipe:
vincenzosplate.com/focaccia-genovese-recipe
==========================================
INGREDIENTS:
350 g / 12.3oz 00 flour, or all-purpose flour
200 ml /6.8fl oz cold tap/filtered water
7 g/ 0.25oz dry yeast, 1 sachet
2 tsp of salt
Extra Virgin Olive Oil, EVOO
2 Tbsp honey
Sea salt, for sprinkling
METHOD:
1) Place the flour into a large mixing bowl. Add the salt and yeast, then combine the ingredients using a stand mixer or your hands.
2) Slowly pour in the water while mixing with one hand. Add the honey and continue mixing. Drizzle in at least 3 tablespoons of EVOO and mix until the dough absorbs all the flour. If kneading by hand, work the dough for 10–15 minutes. If using a stand mixer, mix for about 5 minutes.
3) Transfer the dough to your workbench and continue kneading for 10–15 minutes. Alternate between massaging it forward and back with the palm of your hand, and lifting and slapping it on the bench 4–5 times to help develop the gluten. During kneading, drizzle a little EVOO over the dough and onto the work surface, then continue kneading until smooth.
4) Leave the dough on the workbench and cover it with a kitchen towel. Let it rest at room temperature for 15–20 minutes.
5) Drizzle EVOO onto a baking tray and spread it evenly across the surface using a pastry brush or paper towel.
6) Once the dough has rested, knead it lightly to strengthen it again. Fold one side over the other, then press your fingertips into the dough starting from the centre and moving outward. Flip the dough and repeat this process 2–3 times, then gently shape it into a log of even thickness.
Keep reading the recipe via:
vincenzosplate.com/focaccia-genovese-recipe
==========================================
Introducing My First Cookbook: "Authentic Italian" which You can order it Now on Amazon and Selected Bookstores👉 vincenzosplate.com/authentic-italian-cookbook
==========================================
👨🍳🧑🍳Join Vincenzo's Plate Italian Cooking Academy and Became an Italian Food Ambassador: academy.vincenzosplate.com/cooking-academy
📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) bit.ly/SubscribeToMyYOUTUBEchannel
Join this channel to get access to perks:
youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join
🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): vincenzosplatestore.com
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes vincenzosplate.com
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) vincenzosplate.com/italian-tour
📖LIKE Vincenzo’s Plate ON FACEBOOK facebook.com/vincenzosplate
📷FOLLOW ME ON INSTAGRAM @vincenzosplate instagram.com/vincenzosplate
💯 To purchase my t-shirts and more follow this link: vincenzosplatestore.com
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Focaccia Genovese
0:24 Ingredients of Traditional Focaccia Bread
01:39 How to Make Focaccia Dough
3:40 How to Knead Focaccia Dough Properly
05:15 Transfer Dough to Tray and First Proof
07:45 Stretching Focaccia Dough and Second Proof
9:08 Final Stretch, Adding EVOO and Water, Final Proof
11:39 Dimpling Focaccia, Adding Salt and Baking
12:30 Final Result and How to Serve Focaccia
14:12 Time to Eat the Focaccia, E ora si Mangia
=======================================================
🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
