The Genoese Focaccia, particularly tasty, is ideal served as a snack, and especially at a buffet. I won’t hide that, sometimes, I prefer it as an alternative to a slice of bread while having lunch…
Certainly, it is not suitable for diets, but if eaten sparingly, everything is permissible… even stuffed with a good slice of cold cuts. At this point, however, we can really consider it a single dish.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Hours
- Cooking time: 20 Minutes
- Portions: 6 people
- Cuisine: Italian
Ingredients
- 1.76 lbs Whole wheat flour
- 1 cup Boiled potatoes
- 2 cups Warm water
- 1 Fresh yeast
- 2 tsp Sugar
- 4 tsp Extra virgin olive oil
- as needed Pitted green olives
Tools
- Bowl
- Plastic wrap
- Baking tray oven
How to prepare Genoese Focaccia
To prepare the Genoese Focaccia, organize your workspace with all the ingredients already measured, so you have everything at hand.
In a large bowl, pour the warm water, yeast, sugar, and mix.
Add the flour, the previously pressed potatoes, the oil, and finally the salt.
Knead for a few minutes, until all the ingredients are well combined.
Cover the dough with plastic wrap or a cloth, and let it rise for at least 8 hours.
Oil a non-stick baking tray, gently spread the dough using only your fingertips, and let it rest for another 2 hours or so.
Add the pitted green olives, as many as you like, and bake in an already hot oven at 428°F, and cook for about 20/25 minutes.
Once cooked, remove from the oven, and let it cool slightly before serving.
Your Genoese Focaccia should be tall and very soft.
Notes
Tips and variations:
To make the Genoese Focaccia more colorful, especially if you need it for a buffet, add some cherry tomatoes and a few slices of onion.
Obviously, they should be placed on top of the focaccia, along with the green olives.
You can keep it for a few days inside a paper bread bag.
If you like leavened goods, then don’t miss the following recipe: Milk and oregano focaccine
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