Soft Ligurian focaccia with olive oil and artisanal coarse salt
Welcome to Kivav.com, your reference point for authentic Italian baking. Today we're getting our hands dirty and revealing the secrets of soft Ligurian focaccia, a pillar of our gastronomy that requires respect for nature's rhythms.
Announcements
In this technical study, we won't just mix ingredients, but we'll analyze how enzyme management and grain selection influence the final result in the pan.
What you will learn in this guide
- The selection of strong flours for an alveolar structure.
- The chemistry of brine and its role in surface hydration.
- Detailed technical recipe with percentages from a professional baker.
- Secrets of cold maturation that enhance digestibility and aromas.
- Common mistakes to avoid to avoid a rubbery consistency.
What is soft Ligurian focaccia and why is its hydration essential?
There soft Ligurian focaccia It is not a simple variation of common bread, but a highly hydrated product that challenges the laws of traditional home baking.
Unlike the thinner and crispier Genoa version, this type focuses on a vertical development of the gluten, maintaining a moist center protected by a golden crust.
The secret of this almost “cloudy” consistency lies in the ratio between water and flour, which must exceed 70% to allow the yeast to expand without excessive resistance.
Announcements
Using a flour with the right balance of elasticity and toughness is the first step to ensuring that the gluten mesh can support the weight of the final brine.
How to Make Real Soft Ligurian Focaccia (Recipe 2026)
To get a soft Ligurian focaccia worthy of a Recco or Oneglia bakery, we must follow a rigorous process that enhances the natural fermentation of carbohydrates.
Professional ingredients:
- 500g of Type 0 flour (W 280-300)
- 370g of natural mineral water (74% hydration)
- 10g of barley malt or acacia honey
- 12g of fine whole sea salt
- 7g of fresh brewer's yeast (or 150g of licoli)
- 40g of Taggiasca extra virgin olive oil
Technical procedure:
Start by dissolving the yeast in the water 22°C. Pour the liquid onto the flour and malt, starting to knead at low speed for about seven minutes until the gluten forms.
Add the salt and, only when the dough is smooth, slowly add the oil. Let the dough rest for 30 minutes, then perform three sets of strengthening folds every half hour.
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Transfer the dough into an oiled container and leave it to mature in the refrigerator 4°C for 18-24 hours, allowing enzymes to convert complex starches into simple sugars.
Why does resting in the pan determine the success of the product?
Once the maturation is finished, the drafting of the soft Ligurian focaccia It must be extremely delicate so as not to stress the fermentation gases accumulated during the long stay in the cold.
Turn the dough out onto the generously oiled baking tray and let it rest for an hour before spreading it out with your fingertips, starting from the centre and working outwards without ever stretching it too much.
The next step involves another rising time of about two hours in a warm, humid environment, until you see the classic air bubbles appear on the surface of the dough.
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Only at this point can you proceed with the “hole,” that is, the firm pressure of your fingers that will create the basins intended to collect the precious brine of water and oil.
Which salt and oil should you choose for a gourmet experience? Soft Ligurian focaccia
The excellence of the soft Ligurian focaccia It is measured by the quality of the fats. A cold-pressed extra virgin olive oil is essential to prevent rancidity during exposure to high temperatures.
Taggiasca olive oil is the ideal companion thanks to its almond aftertaste, which pairs perfectly with the artisanal coarse salt harvested from the historic salt pans of the Mediterranean.
Coarse salt not only adds saltiness, but also creates points of thermal and savoury contrast, exploding in the mouth and balancing the sweetness of the long-fermented crumb.
You can learn more about the organoleptic properties of excellent oils on the portal of National Research Council (CNR), which constantly monitors the quality of Italian agri-food production around the world.
Chemical-physical analysis of the main ingredients
| Component | Technical Role | Effect on Focaccia |
| Water (74%) | Solvent and plasticizer | Open alveolation and softness |
| EVO oil | Gluten Lubricant | Extensibility and conservation |
| Sea Salt | Leavening regulator | Flavor and mesh reinforcement |
| Malt | Yeast nutrition | Maillard reaction (color) |
When to bake for perfect browning? Soft Ligurian focaccia
The oven must be preheated to 235°C. Before placing the pan in the pan, pour the mixture onto the soft Ligurian focaccia a brine made up of two parts water and one part extra virgin olive oil.
This step is crucial: the evaporating water will keep the surface soft, preventing the premature formation of a hard crust that would block the yeast's hydrating power during baking.
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Cook for about 15 minutes on the lowest shelf of the oven for the first two-thirds of the time, then moving it to the center to complete the caramelization of the sugars.
Remove from the oven and immediately brush with a final drizzle of raw olive oil. This thermal shock seals in the volatile aromas inside the crust, ensuring a fragrance that lasts all day.
Conclusion: the art of patience in the kitchen
Realize the soft Ligurian focaccia It requires a dedication that goes beyond simply following a recipe; it's an exercise in observation and respect for the biology of the dough.
From choosing the right flour with just the right amount of W to the quality of the extra virgin olive oil, every detail contributes to creating a product that is the perfect synthesis of artisanal technique and local tradition.
We invite you to experiment with these proportions in your home laboratory, certain that the satisfaction of a fragrant slice will amply repay the hours of waiting and the care taken in each step.
To stay up to date on European regulations regarding baked goods and the protection of designations of origin, consult the official website of the European Commission – Agriculture.
FAQ – Frequently Asked Questions
Why does my focaccia shrink when I try to roll it out?
This happens because the gluten is too tight or too cold. Let the dough rest in the pan for another 15 minutes to relax before proceeding with the final rolling out.
Can I use whole wheat flour for this recipe?
Yes, but keep in mind that whole wheat flour absorbs more water and has a less elastic gluten network. We recommend starting with a 30% whole wheat mix.
How can I store leftover focaccia?
The best way is to put it in a paper bag and then in a plastic bag. To regenerate it, put it in a hot oven at 150°C for three minutes.
What is the function of malt in the dough?
Malt provides sugars ready for the yeast and improves the browning of the crust thanks to the Maillard reaction, making the color of the focaccia more inviting and uniform.
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