Focaccia Genovese

Ingredients

• 500 g Farina 0 or strong white flour (Plus extra for dusting)
• 300 g Room-temperature water
• 3 g Dry yeast
• 15 g Fine sea salt (For the dough)
• Extra-virgin olive oil (For brushing the dough and coating the bowl; amount not specified)
• 4 tbsp Water (For the salamoia)
• 2 tbsp Olive oil (For the salamoia)
• 2 tsp Fine sea salt (For the salamoia)

Steps

1. 1

   Add the dry yeast to the room-temperature water and mix until the yeast is fully dissolved.

2. 2

   Put the flour into a large bowl and pour in the yeasty water. Mix until some of the flour has been absorbed.

3. 3

   Add the dough salt. Use a wooden spoon to catch the remaining flour and mix until a shaggy dough forms.

4. 4

   Dust the work surface with a little flour, turn out the dough, and knead it for 8–10 minutes to develop the gluten. It may initially stick to your hands, but continue kneading until it becomes less sticky, pliable, and elastic.

5. 5

   Cover the dough and let it rest for 10 minutes.

6. 6

   Give the dough a quick second knead and shape it into a ball.

7. 7

   Brush the dough with a little olive oil and brush the bowl with olive oil as well. Place the dough in the bowl, cover it very well, and let it prove either at room temperature for about 8 hours, until almost doubled in size, or in the refrigerator for up to 16 hours for a slower fermentation.

8. 8

   Dust the work surface with flour and stretch the risen dough until it is almost the same size as the baking tray.

9. 9

   Transfer the dough to the baking tray and use your hands to stretch it into the corners.

10. 10

    Press your fingertips into the dough to create the characteristic focaccia dimples. Cover it and let it rest for 30–45 minutes.

11. 11

    While the focaccia rests, make the salamoia by combining the water, olive oil, and salamoia salt. Shake until the mixture emulsifies.

12. 12

    Press your fingertips into the rested dough again, then pour the salamoia all over the surface.

13. 13

    Bake at 200°C in the bottom of the oven until the focaccia is nicely crispy and crunchy on the outside while remaining soft in the middle. The source does not specify a baking time.

Notes

The source gives two proofing options: approximately 8 hours at room temperature, until nearly doubled, or up to 16 hours in the refrigerator. It does not specify the baking duration or the amount of olive oil used for brushing the dough and bowl. The focaccia may be eaten in the Ligurian style by dipping it into cappuccino.

Nutrition per serving

• bread
• main
• Italian
• vegan
• baked
• vegetarian
• Ligurian
• make-ahead