Focaccia Genovese (Ghe Pensi Mi Version)

Ingredients

• 340 g Type '0' flour (W220) (Medium strength bread flour)
• 210 ml Water (Divided use)
• 7 g Fresh yeast (Fresh brewer's yeast)
• 3 g Honey
• 8 g Salt (For the dough)
• 12 ml Extra virgin olive oil (For the dough)
• 30 g Extra virgin olive oil (For the brine (salamoia))
• 100 ml Water (For the brine (salamoia))
• 5 g Salt (For the brine (salamoia))

Steps

1. 1

   In a large mixing bowl, combine the flour, fresh yeast, honey, and three-quarters of the water (about 150ml). Begin mixing by hand until the dough starts to come together.

2. 2

   Add the salt and the remaining water to the bowl. Continue kneading until the water is completely absorbed and the dough is compact.

3. 3

   Transfer the dough to a work surface. Add the 12ml of extra virgin olive oil and knead until the dough is smooth, homogeneous, and the oil is fully incorporated.

4. 4

   Place the dough in a greased bowl, cover it, and let it rise until it has doubled in size (approximately 1.5 to 2 hours depending on room temperature).

5. 5

   Lightly dust the work surface with flour. Place the risen dough on the surface, add a tiny pinch of flour on top, and roll it out with a rolling pin to match the dimensions of a 30x40cm baking tray.

6. 6

   Brush the baking tray with a little olive oil. Transfer the dough to the tray, stretching it gently to cover the corners. Dust the surface lightly with flour and let it rest, covered, for 30 minutes.

7. 7

   After the rest, use your fingertips to press deep, classic indentations (holes) across the entire surface of the dough. Let it rest again for another 30 minutes.

8. 8

   Prepare the brine (salamoia) by mixing 100ml water, 30g olive oil, and 5g salt. Whisk or shake until well emulsified.

9. 9

   Pour the brine uniformly over the dough, ensuring it fills the indentations. Gently massage the surface to distribute.

10. 10

    Bake in a preheated static oven at 230°C (445°F) for a maximum of 15 minutes. Do not overbake, or the focaccia will become too dry.

Notes

The author emphasizes not baking longer than 15 minutes to maintain moisture. The flour used is Type '0' with a W220 strength, which is typical for short-to-medium leavening times.

Nutrition per serving

• focaccia
• bread
• italian
• baked
• vegetarian
• snack
• side dish