Focaccia Genovese
Target 80% hydration · sheet pan · bake at 475°F
AICIG-regulated Focaccia Genovese — the Ligurian classic. Thinner than Roman focaccia (2 cm vs 4 cm), with olive oil salt brine on top (not just dry salt). Open, airy, chewy texture; pronounced olive oil flavor throughout. Baker's percentage oil is high (4-5% in dough, plus generous oil on top). Traditional topping is just olive oil and coarse salt — no herbs, no toppings.
- Hydration
- 80%
- Salt
- 1.80%
- Levain
- 20–25%
- Bulk @ 76°F
- 3.00h
- Proof @ 76°F
- 1.50h
- Bake temp
- 475°F
- Bake time
- 20m
- Vessel
- sheet pan
Flour mix
- bread flour — 100%
Technique
Mix dough with olive oil incorporated. 3h bulk. Heavily oil sheet pan. Transfer, stretch to fill. Proof 90 min. Before baking: mix 2 tbsp olive oil + 2 tbsp water + 1 tsp salt, brush over surface, dimple aggressively. Bake 475°F 18-22 min until deep golden edges.
Calculator pre-set to Focaccia Genovese's target (80%)
Adjust the slider for personal preference within the workable 78–85% range.
- Flour to add
- 450 g
- Water to add
- 350 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 910 g
- Effective hydration
- 80%
How the math works
Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.
Salt % is computed on total flour weight, not final-dough flour.