Back to Pizza Genova: The Complete Guide to Authentic Genoese Focaccia

Learn how to make authentic Genoese focaccia at home with the *Back to Pizza Genova* manual, the only step-by-step guide that lets you make the perfect fügassa every time. A crispy, golden crust envelops a center as soft as a mattress, with deep, flavorful dimples filled with oil: the result is an exceptional focaccia that’s just as delicious fresh out of the oven as it is cold the next day.

Two ways to prepare it, one recipe

You can knead and bake on the same day using the “same-day” method, or prepare the dough the day before and bake it the next day using the extended fermentation method, which gives the final product greater volume and aroma. For both methods, you’ll find a complete schedule with precise timings. The recipe uses soft wheat flour with 58% hydration and diastatic malt, which is particularly useful in the faster method.

Professional techniques explained step-by-step

Each step is described in detail: kneading by hand or with a stand mixer/spiral mixer (using the autolysis technique), portioning and first fermentation, rolling out the dough onto baking sheets, shaping the characteristic “craters,” and brushing with brine (the emulsion of water, oil, and salt that gives Genoese focaccia its iconic glossy surface), second fermentation, and baking in two temperature phases for perfect browning. The manual also includes instructions for reheating, so your focaccia will still be delicious the next day.

Three additional fillings, in addition to the classic one

In addition to traditional Genoese focaccia with brine, the manual guides you through the preparation of three variations: with braised white onions, with Taggiasca olives, and with cherry tomatoes. The “Back to Pizza Genova” manual pairs perfectly with the 30×40 aluminum baking sheet—the ideal tool for baking focaccia—and is part of the same series as the “Back to Pizza Roma” manual.

The manual is available only in Italian.