Focaccia Genovese
Preparazione 30 min · Cottura 18 min · Riposo 3 h · Porzioni 8 · Difficoltà Media
Procedimento
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.
15 min
Oil the dough, cover, and rise until doubled, about 1 hour somewhere warm.
1 h
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.
35 min
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.
6 min
Final rise, uncovered, 45 minutes; the brine should still sit in the dimples.
45 min
Bake at 230 C until deep gold with pale valleys, 15 to 18 minutes. The bottom should sound dry when tapped.
18 min
Brush with a last thread of oil, slide onto a rack so the base stays crisp, and tear into slerfe while warm.
I consigli della nonna
Consigli in cucina
The brine is not optional. Pouring water on bread dough feels wrong once. After the first bite of what it does to the crumb, it feels like a secret you were finally told.
Dimple to the metal. Shy dents vanish in the oven. Press until you feel the tray; the holes are structural, not decorative.
Genoa dunks focaccia in cappuccino at breakfast. Salty into sweet and milky; suspend judgment until you have tried it.
