Name: Focaccia Genovese
Prep time: 30 min
Cook time: 18 min
Total time: 183 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 500 g All-purpose flour; 12 g Fresh yeast; 90 ml Extra-virgin olive oil (40 ml in the dough, 50 ml for pan and brine); 14 g Salt (10 g in the dough, 4 g in the brine); 10 g Sugar (feeds the first rise); 330 ml Water (280 ml in the dough, 50 ml in the brine)

Finger dimples hold the water, olive oil and salt salamoia as the focaccia bakes. The hollows stay pale and soft while the ridges turn golden. Tear it while warm.

Total: 3 hr 3 min
Prep: 30 min
Cook: 18 min
Serves: 8

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Focaccia Genovese

Total 3 hr 3 min · Prep 30 min · Cook 18 min · Serves 8

Ingredients

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8 servings

500 g4 cups500 g
All-purpose flour
12 g1¼ tbsp12 g
Fresh yeast
90 ml⅓ cup90 ml
Extra-virgin olive oil40 ml in the dough, 50 ml for pan and brine2¾ tbsp in the dough, 3½ tbsp for pan and brine
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14 g2⅓ tsp14 g
Salt10 g in the dough, 4 g in the brine
10 g2⅓ tsp10 g
Sugarfeeds the first rise
330 ml1⅓ cups330 ml
Water280 ml in the dough, 50 ml in the brine1¼ cups in the dough, 3½ tbsp in the brine

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Method

Dissolve the yeast and sugar in 280 ml lukewarm water. Mix into the flour with 40 ml oil, then the salt, and knead 10 minutes to a smooth, supple dough.Dissolve the yeast and sugar in 1¼ cups (280 ml) lukewarm water. Mix into the flour with 2¾ tbsp (40 ml) oil, then the salt, and knead 10 minutes to a smooth, supple dough.
Oil the dough, cover, and rise until doubled, about 1 hour somewhere warm.
Generously oil a 30 by 40 cm rimmed tray. Stretch the dough to fill it, flip once so both faces are oiled, cover, and rest 30 minutes.Generously oil a 30 by 15¾ in rimmed tray. Stretch the dough to fill it, flip once so both faces are oiled, cover, and rest 30 minutes.
Dimple with conviction: fingers straight, pressing to the metal, in close rows. Whisk 50 ml water with 30 ml oil and 4 g salt and pour this salamoia over the whole surface.Dimple with conviction: fingers straight, pressing to the metal, in close rows. Whisk 3½ tbsp (50 ml) water with 2 tbsp (30 ml) oil and 4 g salt and pour this salamoia over the whole surface.
Press deep dimples into the dough with your fingertips.
Final rise, uncovered, 45 minutes; the brine should still sit in the dimples.
Bake at 230 C until deep gold with pale valleys, 15 to 18 minutes. The bottom should sound dry when tapped.
Brush with a last thread of oil, slide onto a rack so the base stays crisp, and tear into slerfe while warm.

Equipment

Baking SheetA 30 by 40 cm rimmed tray; dark metal gives the crispest base.
Mixing Bowl
Kitchen ScaleBread rewards weighing, down to the 4 g of salt in the brine.Our pick
- Our pick
  Escali Primo Digital Kitchen Scale
  For weighing flour, water and the other dough ingredients.
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Cooling RackMoving the focaccia off the hot tray keeps the base crisp.

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Estimated per serving

Calories: 301 kcal
Protein: 7.1 g
Carbohydrates: 46 g
Fat: 10.8 g
Fiber: 1.5 g

One eighth of the recipe. Includes the listed 90 ml of oil, using FAO density data; excludes any extra finishing oil. Values vary with oil left in the tray.

Nutrition sources: CREA Centro di ricerca Alimenti e Nutrizione · USDA Agricultural Research Service