Focaccia

Focaccia is one of the oldest breads in the world, with roots in ancient Rome where a flatbread called panis focacius was baked directly on the hearth (focus in Latin). The Ligurian version from Genoa is the definitive style: olive oil-drenched, dimpled, seasoned with flaky salt and rosemary. The extraordinary amount of olive oil is not optional — it is the defining characteristic. A proper Ligurian focaccia is almost fried on its bottom from the oil pooling in the baking tin. The dimples are functional — they hold the oil and prevent the bread puffing up unevenly. Bakeries in Genoa open at 7am and sell focaccia by the slice to workers heading to the docks, a tradition unchanged for centuries.

Be extremely generous with olive oil — more than you think. The dough should be very hydrated and sticky. Overnight cold fermentation develops the most flavour.