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Focaccia Alla Genovese

"This is a traditional olive oil flat bread from Genoa Italy. It takes a lot of time to make, but the extra rising time gives the bread a fabulous flavor."

By allrecipes · From Open Recipes · 9 ingredients
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Focaccia Alla Genovese

Why it works: Bread and olive match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 999 recipes mention both. Both carry 2-undecenal, which smells sweet. The science ↓

Focaccia Alla Genovese

1 - 8x8 inch loaf
Cook35 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Bread + olivetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together999 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Flour + olivetop 15% of all pairs
    Aroma overlaplow
    Mentioned together13,452 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Bread + flourtop 16% of all pairs
    Aroma overlaplow
    Mentioned together10,228 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and olive share little aroma chemistry, yet 13,452 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs