Genovese bun - Focaccia (fügassa) alla genovese

Genovese bun - Focaccia (fügassa) alla genovese


Preparation Time: 15 minutes Rising Time: 1 hour 30 minutes Cook Time: 25 minutes Total Time: 2 hours 10 minutes Serves: 8-10


  • 4 cups of all-purpose flour
  • 1 1/2 cups of warm water
  • 1/4 cup of extra-virgin olive oil
  • 2 teaspoons of active dry yeast
  • 2 teaspoons of salt
  • 1 tablespoon of coarse sea salt
  • Fresh rosemary, chopped (optional)


  1. In a large mixing bowl, combine the flour and salt.
  2. In a separate bowl, dissolve the yeast in the warm water.
  3. Add the yeast mixture and 1/4 cup of olive oil to the flour mixture.
  4. Stir the mixture until a dough forms.
  5. Knead the dough for about 5 minutes until it becomes smooth and elastic.
  6. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for 1 hour.
  7. Preheat the oven to 425°F.
  8. Grease a baking sheet with a little bit of olive oil.
  9. Once the dough has risen, punch it down and transfer it to the greased baking sheet.
  10. Use your fingers to press the dough into an even layer, making sure it covers the entire sheet.
  11. Drizzle a little bit of olive oil over the dough and sprinkle with coarse sea salt and chopped rosemary (if using).
  12. Let the dough rest for another 30 minutes.
  13. Bake the focaccia in the preheated oven for about 25 minutes, or until it is golden brown.
  14. Remove the focaccia from the oven and let it cool on a wire rack for a few minutes before slicing and serving.

Nutrition Facts: Calories: 300 | Total Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 1170mg | Total Carbohydrates: 47g | Dietary Fiber: 2g | Sugar: 0g | Protein: 8g

Review & Rating

    This recipe has no review

Add Review

You must be logged in to write a review. - Food & Recipes Social Network | @2022 All copyrights reserved