Focaccia
Golden, olive-oil-rich focaccia emerges with a crisp base, airy crumb, and deeply dimpled surface scattered with rosemary and coarse salt. This small Ligurian loaf is generous enough to share yet manageable for two. Its slow rise does the work, leaving only the pleasure of pressing, drenching, baking, and tearing together.
- Cook Time
- 120 min
- Difficulty
- Easy
- Pairing
- Vermentino
The Story
Focaccia is inseparable from Liguria, where olive oil and sea air shape a bread designed for everyday pleasure. A wet dough and patient rise create its open, tender crumb; vigorous dimpling makes little wells that hold oil and salt. This version is scaled for two, baked in a small pan until bronzed at the edges and supple within. Rosemary adds woodland fragrance without distracting from the olive oil's fruitiness. Tear it warm rather than slicing it neatly. Shared before dinner, dipped into its own savoury sheen, it turns simple flour, water, yeast, and time into something abundantly hospitable for two.
Ingredients
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Nutrition notes (verified ingredients)
- extra-virgin olive oilper 100 g: 800 kcal · 0 g protein · 93.3 g fat · 0 g carbs
≈ 240 kcal · 0 g protein · 28 g fat · 0 g carbs per serving (estimated from 1 of 7 ingredients — metric quantities of verified ingredients only)
Not yet verified against FoodData Central: strong white bread flour, lukewarm water, instant yeast, fine salt, fresh rosemary leaves, coarse sea salt.
Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Per-serving estimates assume the recipe is portioned evenly; per-100 g values are fixed reference figures.
Method
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Vermentino
Saline freshness, citrus, and a gentle herbal edge suit both coastal seafood and olive-oil-rich Ligurian bread.
Pairing notes
This pairing is editorial guidance for the dish — look for a bottle from Liguria and Sardegna at any wine shop you like. No retailer links are active on this site. See our affiliate disclosure.