Focaccia Genovese
2 hours 30 mins
serves 6-8
serves 6-8
The focaccia all others are measured against. Soft inside, deeply golden on top, rich with olive oil and salt.
Moderate
Ingredients
*Dough
500 g plain (00 or baker's) flour
7 g dry yeast
1 tsp sugar or honey
300–320 ml lukewarm water
2 tsp fine sea salt
3 tbsp extra virgin olive oil
*Brine (the Genovese secret)60 ml warm water
60 ml extra virgin olive oil
1 tsp fine sea salt
*Dough
500 g plain (00 or baker's) flour
7 g dry yeast
1 tsp sugar or honey
300–320 ml lukewarm water
2 tsp fine sea salt
3 tbsp extra virgin olive oil
*Brine (the Genovese secret)60 ml warm water
60 ml extra virgin olive oil
1 tsp fine sea salt
Method
Make the dough In a large bowl, mix flour and yeast. Add sugar, water and olive oil. Mix until you have a rough, sticky dough. Add the salt and mix again until incorporated. Knead for 8–10 minutes by hand (or 5–6 minutes in a mixer) until smooth, elastic and soft.
First rise Shape into a ball, place in an oiled bowl, cover and let rise until doubled (about 1–1½ hours).
Tray & rest Oil a large rectangular tray generously. Stretch the dough gently into the tray, don't force it. Cover and rest for 30 minutes.
Dimple With oiled fingers, press deep dimples all over the dough, right down to the tray. Let rest another 20 minutes.
Brine & salt Mix water, olive oil and salt. Pour evenly over the focaccia (it should pool in the dimples) Finish with flaky sea salt
Bake Bake in a 220°C oven (200°C fan) for 18–22 minutes, until golden and lightly crisp on top.
Make the dough In a large bowl, mix flour and yeast. Add sugar, water and olive oil. Mix until you have a rough, sticky dough. Add the salt and mix again until incorporated. Knead for 8–10 minutes by hand (or 5–6 minutes in a mixer) until smooth, elastic and soft.
First rise Shape into a ball, place in an oiled bowl, cover and let rise until doubled (about 1–1½ hours).
Tray & rest Oil a large rectangular tray generously. Stretch the dough gently into the tray, don't force it. Cover and rest for 30 minutes.
Dimple With oiled fingers, press deep dimples all over the dough, right down to the tray. Let rest another 20 minutes.
Brine & salt Mix water, olive oil and salt. Pour evenly over the focaccia (it should pool in the dimples) Finish with flaky sea salt
Bake Bake in a 220°C oven (200°C fan) for 18–22 minutes, until golden and lightly crisp on top.