Soft and crunchy at the same time, simple but super delicious: the Ligurian focaccia with extra virgin olive oil is a regional specialty that has conquered the hearts of many lovers of gastronomy across the border.

Preparing it is not difficult: just a few basic ingredients and a little ‘time available: one of the most important steps is in fact the leavening.

  • Prepare the dough.

Crumble 25 g of brewer’s yeast into a bowl with 1 tablespoon of sugar or honey or barley malt (in health food stores) and diluted with 1.5 dl of lukewarm water. Add 2 tablespoons of the flour mix, until a soft mixture is obtained. Let it rest for 20 minutes. Put the remaining flour in a large bowl and add 1 teaspoon of salt. Form a fountain and pour 3 tablespoon of extra virgin olive oil, 1.5 dl of warm water and the yeast mix. Mix everything, then transfer to a pastry board and work for 10-15 minutes, until a smooth dough is obtained.

  • Let rise

Form the dough with a ball, place it in a bowl, make a cross cut on the surface, cover with a cloth and let rise in a warm place, without drafts, for 1 hour or until it has doubled the volume. For a perfect leavening it is important to cover the dough. A tightly woven cloth prevents the formation of a sort of crust on the surface that does not inflate the dough properly. The pasta is then tastier if you brush oil and water after the first leavening.

  • Re-prepare the pasta

Put the leavened dough on the pastry board, work it with your hands in order to deflate it, then place it in a well greased rectangular pan of extra virgin olive oil. Roll it out with your hands about 1 cm thick.

  • Roll out the focaccia

Sink the fingertips into the dough until it touches the pan, so as to form many dimples. Brush the surface of dough with 3 tablespoons of water emulsified with 3 tablespoons of extra virgin olive oil, cover the pan with a cloth and let the dough rise again for 1 hour and 30 minutes, until it has doubled the volume.

  • Complete the Ligurian focaccia

Sprinkle the focaccia with a pinch of coarsely beaten salt and place it in a pre-heated oven at 200 ° C. Cook the focaccia for about 25-30 minutes, until the surface is golden and slightly crisp.


  • 200 gr type 0 flour
  • 25 gr brewer’s yeast
  • 1 teaspoon of salt
  • a little bit of coarse salt
  • 300 gr Manitoba flour
  • 1 sugar spoon
  • Extra Virgin Olive Oil

…… and what do you drink together?

… we recommend the excellent wines of the Liguria Region.

Travel Among Italian Wine: LIGURIA Region Wines


The maximum quality of the “Taggiasca” Extra Virgin Olive Oil is obtained from the artisan processing of the Olive.

If you like to taste Extra Virgin Olive Oil Monocultivar “Taggiasca”, Varicultivar 100% Italian Olives and genuine products, come and meet the “tasty” “10100 Promotion” offer.