Focaccia Genovese

Focaccia Genovese is a classic Italian flatbread originating from Genoa, Liguria, known for its soft, airy texture and generous dimples. It is traditionally made with a simple dough of flour, water, yeast, salt, and a significant amount of high-quality olive oil, which is both mixed into the dough and generously drizzled on top before and after baking.

🍽️ Nutrition at a glance

This bread is primarily a source of carbohydrates for energy, with a moderate amount of fat coming from the olive oil, and a small amount of protein from the flour. A typical serving (about 100g) contains roughly 250-300 calories, with the olive oil providing heart-healthy monounsaturated fats.

Nutrition breakdown

Calories	240 kcal
Protein	6 g
Carbs	36 g
Fat	8 g
Fiber	2 g
Sugar	1 g
Sodium	400 mg
Iron	2 mg
Calcium	20 mg
Potassium	80 mg
Magnesium	15 mg
Phosphorus	60 mg
Thiamin (B1)	0.3 mg
Niacin (B3)	2.5 mg
Folate	40 mcg

Per 1 piece (80 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Focaccia Genovese is a cornerstone of Ligurian cuisine, often enjoyed as a snack, breakfast, or accompaniment to meals, and its preparation is a point of local pride. Nutritionally, the generous use of olive oil distinguishes it from many other breads, adding beneficial fats and contributing to its distinctive, moist crumb and rich flavor.