Focaccia Genovese
Thin Ligurian focaccia with an airy crumb, crisp oil-fried base, deep dimples, and salty olive-oil brine.
Adapted for the home kitchen from documented Italian recipe references
Ingredients
Written for a 30 × 40 cm dish
Units
Temperature
Servings
- 500 g strong white bread flour rounded
- 350 ml lukewarm water rounded
- 7 g instant yeast rounded
- 12 g fine salt rounded
- 8 g malt syrup or sugar rounded
- 80 ml extra-virgin olive oil, divided rounded
- 60 ml water, for the brine rounded
- 5 g flaky sea salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Mix flour, 350 ml water, yeast, salt, malt, and 30 ml oil. Knead until smooth and extensible.
- Rise covered for 75 to 90 minutes. Oil a 30 x 40 cm metal tray generously.
- Stretch the dough gently to the tray edges. Rest 30 minutes, stretch again, and proof another 45 minutes.
- Heat the oven to 230°C. Press deep dimples with oiled fingertips without tearing the dough. Whisk 40 ml oil with 60 ml water and pour evenly into the dimples; scatter flaky salt.
- Bake for 18 to 22 minutes until golden above and crisp underneath. Brush with the final 10 ml oil and cool on a rack.
Notes
- The brine should pool in the dimples; it is what gives Genovese focaccia its moist, salty surface.
- A dark metal tray gives a crisper base than glass or ceramic.
Sources consulted
Good with
Sources consulted
From Christoph Mayer