Focaccia Genovese
Liguria · bread · serves 8 · 240 min total · medium
The proper Genoese focaccia is salty, soaked in olive oil, and full of fingerprint dimples. Other regions try; only Genoa wins.
Ingredients
- 500 g strong flour
- 350 ml warm water
- 80 ml olive oil + more for finishing
- 10 g fresh yeast
- 12 g fine salt
- 1 tsp malt syrup or honey
- 2 tsp coarse sea salt for top
Method
- Dissolve yeast and malt in water. Mix in flour and salt. Knead 10 minutes — sticky, soft dough.
- Bulk ferment 2 hours covered until doubled.
- Oil a 30×40 cm tray heavily. Tip out the dough and stretch into the corners. Rest 45 minutes.
- Make the brine: 60 ml warm water + 40 ml olive oil + 1 tsp salt. Pour over the dough.
- Dimple aggressively with all ten fingertips until the dough is full of craters and the brine sits in the pools.
- Bake at 230°C (445°F) for 22–25 minutes until deep gold on top and pale on the bottom.
- Brush with more olive oil while hot. Sprinkle coarse salt. Cool 10 minutes, slice in rough squares.