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A Genoese fügassa!




Manitoba flour

300 oz

Extra virgin olive oil

20 fl oz


175 fl oz

Fresh brewer's yeast

15 oz

Barley malt

1 teaspoon


7 oz


75 fl oz

Extra virgin olive oil

30 fl oz

Coarse salt

1 spoon

Bakery products from Italy - Liguria

A Genoese fügassa!

A Genoese fügassa!

vegan with gluten with good fats

ready in

4 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

A Genoese fügassa!

Put a Genoese in the stove .. elbow grease so much patience but the original Genoese focaccia is a gem!

A Genoese fügassa! step 1

step 1

Pour the water, oil, salt and malt into a bowl. Add half the flour and begin to knead.

A Genoese fügassa! step 2

step 2

Melt the yeast with a little of the water taken from the total, pour it into the dough and mix.

A Genoese fügassa! step 3

step 3

Stir in the remaining flour until you have a smooth dough, cover with a cloth and let it rest for 15 minutes.

A Genoese fügassa! step 4

step 4

Take the dough again and make the type 1 folds, then place it in an oiled baking pan and let it rise for about 2 hours.

A Genoese fügassa! step 5

step 5

After the rest time, spread the dough with your hands until you cover the pan, make some dimples with your fingers, cover and let it rest for another 30 minutes.

A Genoese fügassa! step 6

step 6

Take the dough again, make more dimples and sprinkle the mixture with 75 ml of water and 30 ml of oil, sprinkle with coarse salt, cover with the cloth and let it rest for an hour.

A Genoese fügassa! step 7

step 7

Preheat the oven (static) to 240 °, add more dimples to your focaccia and bake for 15 minutes in the lower part of the oven, then move it for 10 minutes or less higher (adding a brush of oil if you want).

A Genoese fügassa! step 8

step 8

Remove from the oven and serve

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