Genoa-Style Focaccia Recipe - Millstone

Genoa-Style Focaccia Recipe

May 30, 2025 | Millstone, Recipe

Genoa-Style Focaccia Recipe

This June, we’re paying homage to our Italian roots with this delicious Genoa-style Focaccia recipe. With its signature dimples, golden crust, and pillowy texture, your customers will love this focaccia.

HOME-BAKE RECIPE:

Prep time: 30 Minutes
Proof time: 2 hours
Cook time: 22 minutes
Yield: 2 Focaccias

EQUIPMENT:

  • Stand mixer
  • Baking sheet

INGREDIENTS:

  • 3.5 g active dry yeast (heaped 1 tsp)
  • 60 ml water at 30-35°C (¼ cup)
  • 390 g Millstone White Bread Wheat Flour (3 cups)
  • 300 ml water at 30-35°C (1¼ cup)
  • ½ tablespoon Kosher Salt
  • ¼ cup olive oil plus more for drizzling

METHOD:

  1. In the bowl of your stand mixer, whisk together the active dry yeast and ¼ cup of warm water. Let it sit for 3-5 minutes or until it starts to bubble slightly.
  2. Once the yeast is active, add in the bread flour, water and salt. Mix by hand until you have a rough dough. Then use the dough hook attachment to mix the dough on low for 2 minutes. It should look very wet, almost like batter.
  3. Cover the bowl and let it rest for 15 minutes. Then mix the dough on medium-high for 10 minutes. The dough is ready when you see it start to pull away from the edges of the bowl and cling to the dough hook.
    *** To do this without a stand mixer, knead by hand on a flourless surface for 15 minutes.
  4. While the dough is mixing, pour 1-1¼ cups of olive oil into a large bowl. Swirl the bowl around to coat the edges.
  5. Place the dough into the bowl and lift it slightly with your hands to make sure that it is surrounded by oil. This will prevent sticking.
  6. Cover with cling wrap and let the dough rise in a warm place for at least 1 hour, or until doubled in size.
  7. When the dough has risen, gently use your hands to lift it up from the bowl and place it down again. This will deflate the dough. Do this a few more times until the dough has puffed down slightly.
  8. Generously oil your baking sheet. Plop the dough in the centre and gently stretch it towards the edges. It won’t reach all the way (yet) but do your best.
  9. Cover and let it rest for 10 minutes to let the gluten relax, then stretch it all the way towards the edges of the pan.
  10. Cover and put the dough in a warm place for the second proof. You can also proof it in your fridge for 12 hours if you want to bake the next day. If baking on the same day, let it proof for 1 hour or until it has bubbled up to the top of the sheet pan.
  11. Preheat the oven to 220°C and set a rack in the centre of the oven.
  12. When the dough has risen, add the remaining 1 tablespoon of olive oil to the top. Using your fingers, gently dimple the dough. You can indent your fingers all the way to the sheet pan and watch the dough bounce back.
  13. Top with your favourite toppings or just flaky salt. Bake at 220°C for 25-30 minutes or until golden brown and crusty.
  14. Serve warm!

 
BULK RECIPE:

Prep time: 1 hour
Proof time: 2 hours
Cook time: 22 minutes
Yield: 10 Focaccias

EQUIPMENT:

  • Stand mixer
  • Baking sheet

INGREDIENTS:

  • 35 g active dry yeast (heaped 10 tsp)
  • 600 ml water at 30-35°C (2½ cups)
  • 3.9 kg Millstone White Bread Wheat Flour (30 cups)
  • 3 L water at 30-35°C (12½ cups)
  • 5 tablespoons Kosher Salt
  • 2½ cups olive oil plus more for drizzling

METHOD:

  1. In your stand mixer, whisk together the active dry yeast and 2½ cups of warm water. Let it sit for 3-5 minutes or until it starts to bubble slightly.
  2. Once the yeast is active, add in the bread flour, water and salt. Mix by hand until you have a rough dough. Then use the dough hook attachment to mix the dough on low for 2 minutes. It should look very wet, almost like batter.
  3. Cover the bowl and let it rest for 15 minutes. Then mix the dough on medium-high for 10 minutes. The dough is ready when you see it start to pull away from the edges of the bowl and cling to the dough hook.
  4. While the dough is mixing, pour 1-1¼ cups of olive oil into a large bowl. Swirl the bowl around to coat the edges.
  5. Place the dough into the bowl and lift it slightly with your hands to make sure that it is surrounded by oil. This will prevent sticking.
  6. Cover with cling wrap and let the dough rise in a warm place for at least 1 hour, or until doubled in size.
  7. When the dough has risen, gently use your hands to lift it up from the bowl and place it down again. This will deflate the dough. Do this a few more times until the dough has puffed down slightly.
  8. Divide the dough into 10 dough balls then generously oil 10 baking sheets. Plop one dough ball into the centre of each baking sheet and gently stretch it towards the edges. It won’t reach all the way (yet) but do your best.
  9. Cover each sheet and let dough rest for 10 minutes to let the gluten relax, then stretch it all the way towards the edges of the pan.
  10. Cover and put the dough in a warm place for the second proof. You can also proof it in your fridge for 12 hours if you want to bake the next day. If baking on the same day, let it proof for 1 hour or until it has bubbled up to the top of the sheet pan.
  11. Preheat the oven to 220°C and set a rack in the centre of the oven.
  12. When the dough has risen, add the remaining 1 tablespoon of olive oil to the top. Using your fingers, gently dimple the dough. You can indent your fingers all the way to the sheet pans and watch the dough bounce back.
  13. Top with your customers’ favourite toppings or just flaky salt. Bake at 220°C for 25-30 minutes or until golden brown and crusty.
  14. Serve warm!

Recipe sourced from https://justinesnacks.com/genoa-style-focaccia/#recipe.