Focaccia Dolce alla Genovese (Sweet Genoese Focaccia)
Why this recipe works
- Tender crumb, crisp top: Olive oil enriches the dough while the sugar topping bakes into a delicate, crunchy crust.
- Simple but aromatic: Lemon zest lifts the sweetness and adds fragrance without making the focaccia taste sharp.
- Classic focaccia method: Dimpling the dough helps the oil and sugar settle into the surface, giving the bread its recognisable texture.
Get the most out of this recipe
Timing notes
- Let the dough rise fully: The dough should look puffy and airy before baking; rushing the proof can make the crumb dense.
- Rest before stretching if needed: If the dough pulls back on the tray, leave it for a short rest before stretching again so the gluten relaxes.
- Best shortly after baking: The sugary crust is at its crispest once the focaccia has cooled slightly, though it is still good at room temperature.
Texture tips
- Avoid overworking during shaping: Stretch the dough gently rather than forcing it into the corners, which helps preserve the air built during proofing.
- Use the dimples well: A well-dimpled surface catches the olive oil and sugar, creating the characteristic crisp, sweet top.
Ingredient notes
- Use a pleasant olive oil: Because olive oil is central to the flavour, choose one that tastes smooth rather than harsh or overly bitter.
- Zest the lemon finely: Fine zest spreads more evenly across the dough and gives a cleaner citrus aroma.
Make-ahead tips
- Refresh before serving: Reheat slices in a 180°C (355°F) oven until warmed through to bring back some of the crust’s crispness.
- Freeze baked slices: Wrap cooled pieces well, thaw before reheating, and serve once the surface has crisped again.
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Ingredients
Instructions
- In a mixing bowl, whisk together the water, 20 g of the granulated sugar and the instant yeast. Leave for 5 minutes until the surface looks slightly foamy.
- Add the plain flour and fine sea salt, then mix to a shaggy dough. Drizzle in 40 ml of the olive oil and knead for 8 to 10 minutes until smooth and elastic.
- Cover the bowl and leave the dough to rise in a warm place until doubled in size. It should look airy and feel puffy when pressed.
- Pour the remaining 20 ml olive oil onto a baking tray and spread it around. Tip the dough onto the tray and gently stretch it towards the corners; if it springs back, rest it for 10 minutes then stretch again.
- Cover and proof until noticeably risen and jiggly. Meanwhile, heat the oven to 220°C (430°F).
- Finely zest the lemon over the dough, then dimple the surface with oiled fingertips. Sprinkle the remaining 50 g granulated sugar evenly over the top, pressing very lightly so it adheres.
- Bake for 18 to 22 minutes until golden with a crisp, sugary crust. Cool for 10 minutes before slicing and serving warm or at room temperature.
Recipe notes
Tips
- If the dough is hard to stretch, let it rest for 10 minutes, then continue; forcing it can tear the gluten and make the crumb tight.
- For the best crust, make sure the sugar is evenly distributed and the surface is well dimpled so the oil and sugar settle into the dough.
- If serving to vulnerable groups, ensure the focaccia is baked through and served fresh, as underbaked dough can be harder to digest.
Substitutions
- Replace the lemon with 2 tbsp lemon juice stirred into the water for a softer citrus note, but keep the zest if possible for aroma.
- Replace 20 ml of the olive oil with water for a slightly lighter crumb, though the flavour will be less rich.
Storage
- Refrigerate up to 2 days
- Store in an airtight container. Reheat slices in a 180°C (355°F) oven for 6 to 8 minutes to refresh the crust; freeze well wrapped for up to 2 months and reheat from thawed.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 30min (25min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Gluten Wheat
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