Focaccia Genovese

Ingredients

• 500 g Farina 0 or strong white flour (Plus extra for dusting; amount of extra flour not specified)
• 300 g Water (Room temperature)
• 3 g Dry yeast
• 15 g Fine sea salt
• Extra virgin olive oil (Amount not specified; for brushing the dough and bowl)
• 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 has fully dissolved.

2. 2

   Put the flour in a large bowl. Pour in the yeasty water and mix until some of the flour has been absorbed.

3. 3

   Add the fine sea salt. Use a wooden spoon to gather in the remaining flour and mix until you have a shaggy dough.

4. 4

   Lightly flour the work surface and knead the dough for 8–10 minutes to develop the gluten. It may stick to your hands at first; keep 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 brief knead, then shape it into a ball.

7. 7

   Brush the dough with a little olive oil. Oil the bowl it will rise in, place the dough inside, and cover it well.

8. 8

   Let the dough prove at room temperature for about 8 hours, or refrigerate it for a slower fermentation of up to 16 hours. The room-temperature option is described as continuing until the dough is almost doubled in size.

9. 9

   Lightly flour the work surface and stretch the dough until it is nearly the size of your baking tray.

10. 10

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

11. 11

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

12. 12

    While the dough rests, combine the salamoia ingredients—water, olive oil, and fine sea salt—and shake until emulsified.

13. 13

    After the rest, press the focaccia again with your fingertips, then spread the salamoia over it.

14. 14

    Bake at 200°C on the bottom of the oven until the focaccia is crisp and golden. The source does not specify a baking duration.

Notes

The source does not specify the amount of extra virgin olive oil for brushing the dough and bowl, the baking-tray dimensions, or the baking time. Room-temperature proofing is about 8 hours; refrigerated proofing is up to 16 hours. The source says to bake at 200°C at the bottom of the oven until crisp, but gives no duration.

Nutrition per serving

• bread
• Italian
• vegan
• baked
• focaccia
• street food