Focaccia Genovese
Crispy-edged focaccia with a pillowy crumb, topped with garlic-infused olive oil and coarse sea salt. No yeast rising—use self-rising flour and baking soda for instant dough.
- Total time
- 25 min
- Servings
- 4
- Calories
- 425
- Protein
- 6g
Ingredients
- 2 cups self-rising flour
- ¼ tsp baking soda
- ¾ cup water
- ½ cup extra-virgin olive oil, divided
- 4 count garlic cloves, thinly sliced
- 3 count fresh rosemary sprigs
- 1 tsp coarse sea salt
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Mix self-rising flour and baking soda in a bowl. Add water and stir until shaggy dough forms, about 1 minute.
- 2
Pour 2 tbsp olive oil onto a sheet pan, then press dough directly onto the oiled surface with oiled fingers until 1/2-inch thick.
- 3
Warm remaining olive oil in a skillet over medium heat. Add garlic and rosemary, cooking until fragrant and garlic turns pale gold, about 2 minutes.
- 4
Drizzle the garlic oil over dough. Sprinkle coarse salt and pepper flakes evenly across the surface.
- 5
Bake at 425°F until edges are golden brown and a skewer inserted in the center comes out clean, about 12–14 minutes.
- 6
Cool 2 minutes on the pan, then slide onto a wire rack. Serve warm or at room temperature.
Tools you’ll need
- mixing bowl
- sheet pan
- small skillet
- spoon
- oven
- wire rack
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