Focaccia Genovese - Italian Recipe

Focaccia Genovese

🌍 Italian, Liguria Difficulty: ●●●○○

Genoa's focaccia is thin, dimpled, and saturated with olive oil and brine. The dough is wetter than bread dough — almost a batter. Press it into the pan with oiled fingers, making deep wells that pool with oil and salt water during baking.

Ingredients

• 500g strong flour
• 7g dry yeast
• 350ml water
• 6 tbsp olive oil
• 10g salt
• Coarse sea salt and olive oil for top

Method

1. Mixing — Mix flour, yeast, water, 3 tbsp oil, salt. Knead 8 min.
2. Rising — Rise 1 hour; press into oiled 30×40 baking tin.
3. Dimpling — Dimple surface with fingers; drizzle with remaining oil and sea salt.
4. Rising — Rise 30 min; bake 220°C (425°F), 20 min until golden.

Tags: strong flour, dry yeast, olive oil, coarse sea salt and olive oil for top · Source: Brittani's Almanac