RECIPES FROM THE BLOOMIST KITCHEN

LIGURIAN FOCACCIA
WITH EXTRA VIRGIN OLIVE OIL

Focaccia is one of Italy’s most elemental breads, served warm or at room temperature, torn by hand, and used as both a centerpiece and a companion to everything from simple meals to long, shared tables. At its best, it is less about the bread itself and more about what defines it: olive oil.

Premium extra virgin olive oil shapes this Ligurian-style focaccia from start to finish. Incorporated into the dough for structure, used generously in the pan to create a crisp, lightly fried base, and emulsified into a balanced brine that settles into the signature dimples, the oil carries through every layer. A final drizzle after baking brings it fully forward, resulting in a focaccia with an airy interior, deeply golden edges, and a surface that tastes distinctly of olive oil.

Because the oil is so central, quality is the difference between good and exceptional. Sourced from Trevi in Umbria, a region long regarded for producing some of Italy’s finest olive oils, Bloomist Extra Virgin Olive Oil brings a fresh, green character and balanced peppery finish that is ideal here. It holds its presence through every stage and ultimately defines the flavor of the finished bread.

Makes:

9" x 13" focaccia

Prep:

30 minutes active + ~3-1/2 hours rising

Bake:

20–25 minutes

INGREDIENTS

Dough
500 g bread flour
370 g water (370 ml)
4 g active dry yeast (or 2 g instant yeast)
9 g fine sea salt
30 g Bloomist Extra Virgin Olive Oil (or equivalent ultra-premium finishing olive oil)
8 g Bloomist Raw Unfiltered Honey (or equivalent high-quality wildflower honey)
Pan Oil
64 g Bloomist Extra Virgin Olive Oil (70 ml)
Brine
60 g water (60 ml)
37 g Bloomist Extra Virgin Olive Oil (40 ml)
6 g fine sea salt
Finish
Bloomist Extra Virgin Olive Oil, for drizzling
Flaky sea salt (fior di sale or Maldon)
Optional: very light lemon zest

INSTRUCTIONS

Mix yeast with 100 g (100 ml) of the total water and the honey. Let sit for 5 to 10 minutes until foamy. Skip this step if using instant yeast.
In a large bowl, combine the flour with the remaining 270 g (270 ml) water. Add the yeast mixture and olive oil and mix until a very soft, sticky dough forms. Add the salt last and incorporate fully.
Cover and rest for 20 minutes. Over the first 1 1/2 hours, perform 4 gentle stretch-and-folds, rotating the bowl each time. Let rise until doubled, about 2 hours total at room temperature. For deeper flavor, cover and refrigerate for 8 to 24 hours after folding.
Pour the pan oil into a 9x13-inch pan and coat the bottom and sides generously. Transfer the dough to the pan and turn to coat fully in oil. Gently stretch toward the edges with oiled hands, being careful not to tear the dough. It may resist at first; let it rest for 20 minutes, then stretch again if needed to fill the pan. Cover and let rise for about 60 minutes, until very puffy.
Preheat the oven to 475°F with a rack in the middle or lower third.
Mix the brine until the salt dissolves, then pour it evenly over the dough. Using your fingertips, press deep dimples all the way down until your fingertips hit the pan, allowing the brine to settle into the pockets. If using rosemary, sprinkle lightly over the surface after dimpling.
Bake for 20 to 25 minutes, until deeply golden on top with crisp edges and a well-browned bottom. Lift gently to check that the underside is well-browned and crisp. Rotate the pan halfway through if needed.
Remove from the oven and immediately drizzle or lightly brush with olive oil to coat the surface evenly. Sprinkle with flaky sea salt and, if using, add a very light grating of lemon zest. Cool briefly, then serve warm.