Foccacia Bread Recipe - Holiday Rising

Inspired by our travel to San Francisco, California.

The city’s heart often reveals itself in its legendary foods, and nowhere is that truer than at San Francisco’s beloved Liguria Bakery in North Beach. Their famous focaccia bread—pillowy, golden, generously kissed with rosemary and olive oil—is a bite of San Francisco’s rich Italian heritage and neighborhood warmth.

Bringing that magic into our Loft Kitchen was a delicious way to bake a slice of the city’s soul right into our family’s gathering.

Liguria Bakery’s Focaccia: A San Francisco Classic

Liguria’s focaccia is more than just bread — it’s a tradition passed down through generations, light and airy inside with a crisp, olive oil-saturated crust that invites you to savor every bite. The signature finger dimples, flaky sea salt, and fresh rosemary make it a simple masterpiece that holds the stories of San Francisco’s vibrant Italian community.

Our Loft Kitchen Focaccia Adventure

We followed the time-honored Liguria method, starting with the perfect yeast proof to give the dough its characteristic lift and flavor. Here’s how we recreated it step-by-step:

Loft Kitchen’s Liguria Bakery Focaccia Recipe

What you need:

1 cup warm water (110 to 115°F / 43 to 46°C)
1 teaspoon cane sugar
2 teaspoons active dry yeast
2½ cups bread flour
1½ teaspoons kosher salt (divided)
13 tablespoons extra virgin olive oil (divided)
¼ cup chopped green onions (green parts only)
1 cup canned San Marzano tomatoes, crushed (optional for topping)

What you need to do:

1. Proof the Yeast

In a small bowl, combine warm water, cane sugar, and yeast. Stir gently and wait 5 minutes until foamy and bubbly. This means your yeast is active and ready.

2. Make the Dough

In a large mixing bowl, whisk together bread flour and 1 teaspoon kosher salt.
Add the yeast mixture along with 2 tablespoons of olive oil. Mix until a sticky dough forms.

3. Knead and Rise

Turn dough onto a lightly floured surface and knead for about 5–7 minutes until smooth and elastic.
Place dough in a clean bowl coated with olive oil; cover and let rise in a warm place for 1 to 1.5 hours, until doubled in size.

4. Shape and Dimples

Coat a baking sheet with 2 teaspoons olive oil. Transfer the dough, stretching it to fit the pan.
Use your fingertips to make deep dimples all over the dough. Pour 3 tablespoons of olive oil evenly on top to fill the dimples.

5. Top and Proof

Sprinkle chopped green onions evenly over the surface with a pinch of kosher salt.
Optionally, gently dot the focaccia with crushed San Marzano tomatoes for that classic Liguria Bakery pizza focaccia experience.
Cover loosely and let the dough rest and proof again for 30–45 minutes until puffy.

6. Bake

Preheat oven to 450°F (235°C).
Bake focaccia for 20–25 minutes until the crust is golden and crispy on the edges.
For deeper browning, you can finish at the top rack of the oven for an additional 5 minutes.

7. Final Touch and Serve

Remove from the oven and immediately drizzle 2–3 tablespoons of extra virgin olive oil over the focaccia. Let cool slightly.
Cut into squares and serve warm or at room temperature.

Baking this Liguria Bakery focaccia in the Loft Kitchen brought the essence of San Francisco’s famous North Beach bakery home with every fragrant, olive oil-soaked bite. It’s a simple yet magical way to connect with the city’s culinary roots and share a moment of warmth and tradition with family and friends.

Proofing the Yeast
We combined lukewarm water (around 100°F/38°C) with a pinch of sugar and half a teaspoon of active dry yeast. After stirring gently, we waited about 5 minutes until the surface bubbled and foamed, signaling that the yeast was alive and ready to work its magic.
Making the Dough
Into a large bowl, we whisked together flour and salt. Then, poured in the yeast mixture along with extra virgin olive oil, stirring until a sticky dough formed. On a lightly floured surface, we kneaded the dough for 3-5 minutes until it became smooth and elastic.
The First Rise
Gently coated with olive oil, the dough was placed in a bowl, covered, and left in a warm spot to rise until doubled in size—about an hour. This slow fermentation brought out the subtle sweetness and structure Liguria focaccia is known for.
Shaping and Seasoning
We spread the dough onto a generously oiled baking sheet and used our fingertips to make the famous dimples all over the surface. Then sprinkled fresh rosemary, a good pinch of flaky sea salt, and drizzled more olive oil for rich flavor and crispness.
Step 5: Baking to Golden Perfection
Into the oven it went, baking at 425°F (220°C) for about 20-25 minutes until the crust turned that perfect golden color — crispy on the outside, soft and airy within.

Pulling our focaccia warm from the oven, we broke off pieces that were tender yet delightfully crunchy at the edges. It was more than bread — a celebration of family and place, a taste of San Francisco’s North Beach bustling bakery culture shared right in our Loft Kitchen.

Liguria Bakery’s focaccia is a humble yet soulful signature dish that perfectly captures the city’s warmth. Now, it’s a signature of our family’s kitchen too.

Pairing Tips for Liguria Bakery Focaccia

Complementary Dishes

Cioppino: This classic San Francisco seafood stew, rich with Dungeness crab, clams, shrimp, and tomatoes, pairs beautifully with focaccia. Use the bread to soak up the luscious broth and complement the seafood flavors.
Sourdough Clam Chowder: San Francisco’s famous sourdough bread meets clam chowder in a cozy combo. Focaccia adds another delightful texture and herbaceous note to your bread basket.
Charcuterie and Cheese: Include local cheeses like Point Reyes blue and fresh mozzarella, along with cured meats such as soppressata or prosciutto, for a simple and elegant pairing. The herb and olive oil flavors of the focaccia enhance these savory bites.
Fresh Salads: Arugula with lemon vinaigrette or a Caprese salad with ripe tomatoes, fresh basil, and mozzarella make refreshing sides for the rich bread.

Beverage Pairings

San Francisco Sourdough Ale or Local Craft Beer: The bread’s olive oil richness pairs well with light, citrusy, or malty local brews.
Chardonnay or Sauvignon Blanc: Both whites bring crisp acidity that balances the olive oil and rosemary in the focaccia.
Italian Sparkling Water: A simple and refreshing palate cleanser that keeps the meal light and vibrant.
Coffee or Espresso: For a casual brunch or breakfast vibe, San Francisco-style coffee rounds out the experience.

So make sure to stop by the Liguria Bakery when visiting San Francisco, but leave your credit card at home as they only accept cash and great attitudes!!

Enjoy