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Chef Samin Nosrat's Ligurian Focaccia

Chef Norbert
Prep Time 1 hr 30 mins
Cook Time 30 mins
Total Time 2 hrs
Course Side Dish
Cuisine Italian
Servings 24 pieces
Calories 140 kcal



  • 2.5 cups lukewarm water 600 grams
  • 1/2 tsp active instant yeast
  • 2.5 tsp honey 15 grams
  • 5 1/3 cup all-purpose flour 800 grams
  • 2 tbsp kosher salt 18 grams
  • 1/4 cup extra virgin olive oil 50 grams
  • 1 tbsp flaky sea salt


  • 1.5 tsp kosher salt 5 grams
  • 1/3 cup lukewarm water 80 grams



Make the dough

  • In a medium bowl, stir together lukewarm water and honey to dissolve. In a large bowl, whisk flour, instant yeast, and salt together to combine. Then add the water honey mixture and the olive oil. Stir with a rubber spatula until just incorporated, then scrape the sides of the bowl clean, pour a little olive oil over the dough, and gently spread across. Place in oven with the light turned on and cover with a towel. Let the dough proof until it has doubled in size. It will take about an hour or so.
    2.5 cups lukewarm water, 1/2 tsp active instant yeast, 2.5 tsp honey, 5 1/3 cup all-purpose flour, 2 tbsp kosher salt, 1/4 cup extra virgin olive oil

Add the dough to the pan

  • Spread 2 to 3 tablespoons oil evenly onto an 18-by-13 inch (46-by-33 cm) rimmed baking sheet. When the dough is ready, use your hand to release it from the sides of the bowl and fold it onto itself gently, then pour it out onto the pan. Pour an additional 2 tablespoons of olive oil over the dough and gently spread across. Stretch the dough to the edge of the sheet by placing your hands underneath and pulling outward. The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure the dough remains stretched.
    5 tbsp extra virgin olive oil

Make the brine

  • Make the brine by stirring together salt and water until the salt is dissolved. Pour the brine over the dough to fill dimples.
    1/3 cup lukewarm water, 1.5 tsp kosher salt

Dimple the dough

  • Dimple the dough by pressing your first three fingers in at an angle. Pour the brine over the dough to fill dimples. Place the sheet pan in the oven with the oven light turned on to let the dough rise until the dough is light and bubbly. The dough should rise to the rim of the sheet pan. Remove from oven and set aside.

Bake the Focaccia

  • Turn on the oven to 450°F (235°C). If you have a baking stone, place it on a rack. Otherwise, invert another sturdy baking sheet pan and place it on a rack. Sprinkle focaccia with flaky salt. Bake for 25 to 30 minutes directly on top of stone or inverted sheet pan until bottom crust is crisp and golden brown. You can check crust by lifting gently with a metal spatula. To finish browning top crust, place focaccia on the upper rack and bake for 5 to 7 minutes more.
    1 tbsp flaky sea salt

Douse baked Focaccia with oilve oil

  • Remove from oven and douse with 2 to 3 tablespoons oil over the whole surface (don’t worry if the olive pools in pockets, it will absorb as it sits). Let cool for 5 minutes, then release focaccia from the pan with a metal spatula and transfer to a cooling rack to cool completely. Serve warm or at room temperature.
    3 tbsp extra virgin olive oil

Chef Notes

Baked on a sheet pan, the thing I love about this recipe is the flavor and texture. Extra-virgin olive oil and a good quality flakey sea salt are what make it so unbelievably delicious.


Serving: 1 Serving | Calories: 140kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1020mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g

Nutrition information is calculated using an ingredient database and should be considered an estimate

Keyword Bakery, Guest Chef
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