Liguria Spring Herbs Focaccia

Soft Ligurian focaccia scented with olive oil and sea air, the kind of bread that belongs to slow mornings along the coast.

Along the Ligurian coast, spring brings back the pleasure of bread made by hand and eaten warm. The sea air feels lighter, the bakeries open early, and focaccia returns as part of daily life — soft, golden, and scented with olive oil.

It is the kind of bread that makes you want to live more lightly, to move toward the table without hurry, and to keep something simple and beautiful waiting for late breakfast or early lunch. In Liguria, focaccia is not just bread. It is the taste of the coast, made edible.

Tool Edit

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The Ritual - Liguria Spring Herbs Focaccia

Ingredients

• 500 g flour
• 350 ml water
• 5 g active dry yeast
• 10 g salt
• 3 tbsp olive oil
• Fresh herbs (rosemary, thyme, or sage)
• Flaky sea salt

For the brine (salamoia)

• 50 ml of water
• 2 tbsp olive oil
• 1 tsp salt

Method

1. In a bowl, dissolve the yeast in water. Add flour and mix until a soft dough forms. Add salt and olive oil, then knead until smooth and elastic.
2. Cover and let rise for 1–2 hours, until doubled in size.
3. Generously oil a sheet pan. Transfer the dough and gently stretch it to fit the pan without forcing it. Let it rest again for 30–45 minutes.
4. Using your fingertips, press deep dimples across the surface of the dough.
5. Prepare the brine by mixing water, olive oil, and salt. Pour it evenly over the dough, allowing it to settle into the dimples.
6. Bake at 220°C (425°F) for 20–25 minutes, until golden and lightly crisp on top.
7. Remove from the oven and let cool slightly before slicing.

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Best eaten warm, with nothing more than time and a view of the sea.

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