Cultural Context

Focaccia is especially associated with Liguria and Genoa, where the local version, called “fügassa,” remains everyday bakery food rather than something reserved for special occasions. Traditional Genoese focaccia relies on simple ingredients such as flour, water, yeast, salt and plenty of extra-virgin olive oil, with deep fingertip dimples across the surface.

Rosemary, onions and olives are common variations. In Genoa, focaccia may appear at breakfast with coffee or cappuccino, later as a snack, or alongside a glass of wine. This recipe keeps that simple, oil-rich spirit while using herbs and garlic for an easy home-baked version.

Fun Fact

Those famous focaccia dimples aren’t just there because poking bread dough is unusually satisfying. They help hold olive oil across the surface as the bread bakes, creating little pockets of flavor and encouraging a crisp, golden crust. Just like finger painting. Hard to improve on that.

Cook’s Tip

Bread flour can replace all-purpose flour for a slightly chewier focaccia. If you don’t have fresh herbs, use 1 teaspoon each of dried rosemary and thyme, but rub them between your fingers first to release their aroma.

Active dry yeast also works, although the rise may take a little longer. You can leave out the garlic for a simpler rosemary focaccia or add sliced olives or thin onion before baking.

Don’t cut back too aggressively on the extra-virgin olive oil. Focaccia is supposed to be generously oiled, and that oil helps create its crisp bottom, tender crumb and unmistakable flavor.

Trivia

In Genoa, focaccia isn’t strictly for lunch or dinner. Locals also eat it at breakfast, sometimes alongside or even dipped into cappuccino. Bread dripping with olive oil before 9 am? The Genoese clearly decided breakfast rules needed loosening.