1.0Delicious Recipeshttps://www.gzrecipes.com/enatavolaconteahttps://www.gzrecipes.com/en/author/atavolacontea/rich600338<blockquote class="wp-embedded-content" data-secret="bl1OXadQyw"><a href="https://www.gzrecipes.com/en/atavolacontea/soft-focaccia-2/">SOFT FOCACCIA</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/atavolacontea/soft-focaccia-2/embed/#?secret=bl1OXadQyw" width="600" height="338" title="“SOFT FOCACCIA” — Delicious Recipes" data-secret="bl1OXadQyw" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2026/04/SOFT-FOCACCIA-MILK-2-7-69d2723fb7b418-86402399.jpg1204800Do you crave a focaccia that's crispy on the outside and soft and elastic inside? Then you must try MY GENOVESE FOCACCIA! The Genoese focaccia, as everyone knows, is one of Liguria's specialties and for us from Genoa it's almost an addiction that can cause withdrawal! Its hallmark are the little "dimples" full of flavor and that soft, almost elastic interior texture while the surface remains crisp. Finding the perfect, well-tested recipe isn't easy and after many attempts I finally found one that satisfies me and is what I usually make (for the recipe click here  https://blog.giallozafferano.it/atavolacontea/ricetta-focaccia-genovese-fatta-in-casa/). Given that the baker's version will always be better because of the oven (and you can't fix that) I must say the result is excellent. What didn't fully satisfy me, despite the great taste, was getting that particular focaccia texture... you know when you pull a strip of focaccia from both ends and it seems almost elastic? That's it!!!! My son Filippo, a great expert and lover of focaccia, claims the difference is that most bakers use lard in the dough, and he may be right. So I decided to make some changes, some forced (I only had Manitoba flour, which actually has its "scientific" reasons — see notes below) and others out of curiosity. That's why I called it MY GENOVESE FOCACCIA. I added a "secret" ingredient not usually in recipes and replaced most of the water with milk! If you don't believe me, ask my neighbor — since he tasted it he always asks me to bring it over! Try both versions and tell me. I almost forgot: it's far better to use natural sourdough, though I realize not everyone has the time or desire to use it; if you want to prepare it with brewer's yeast click here https://blog.giallozafferano.it/atavolacontea/ricetta-focaccia-genovese-fatta-in-casa/. For other LIGURIAN and GENOVESE recipes also see: