Italian · bread
Focaccia Genovese
Focaccia Genovese reads richness 7.1, salinity 4.5 and nutty 1.9 on Palate's 0–10 flavor X-ray — a Italian bread, about 3 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.7 / 10
- Sweet & Fruity — 1.1 / 10
- Sour & Bright — 1.0 / 10
- Bitter & Earthy — 2.0 / 10
- Rich & Fat — 7.7 / 10
- Aromatic & Spice — 0.9 / 10
The measured notes (of 18)
Richness 7.1 · Salinity 4.5 · Nutty 1.9 · Bitterness 1.8 · Umami 1.4 · Sourness 1.0 · Earthy 1.0 · Fruity 0.9 · Floral 0.9 · Herbaceous 0.9 · Sweetness 0.8 · Funk & Ferment 0.6
What's in it (6)
- 3 cups bread flour
- 1 1/4 cups water
- 2 1/4 tsp instant yeast
- 1/4 cup olive oil, plus more for pan
- 1 1/2 tsp fine sea salt
- 1 tsp coarse sea salt (for topping)
Time & effort: about 3 hr (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 179.2 kcal, 6 g protein, 0.8 g fat, 36 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Mix a wet, olive-oil-rich dough, allow to bulk ferment, then press into an oiled sheet pan and let proof until puffy.
- Dimple aggressively all over with fingertips, flood the surface with olive oil and water solution, and scatter coarse salt.
- Bake at high heat until golden on top and bottom with a crispy crust and tender crumb.
Dishes with a similar flavor shape
- Pan de Cristal — Spanish
- Little Fish Of The Garden (Peixinhos Da Horta) - Portuguese — Portuguese
- Karjalanpiirakat ja Munavoi (Karelian Rye Pasties with Egg Butter) — Finnish
- Rice with Vermicelli (Ruz bi Sha'riyye) — Lebanese
- Zeljanica (Coiled Spinach and Cheese Pita) — Bosnian
Keep reading: what richness, salinity, nutty mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.