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Focaccia Genovese
Authentic Focaccia Genovese, a classic Ligurian flatbread from Genoa, characterized by its airy crumb, dimpled surface, generous olive oil, and a perfectly salty crust.
đ§ Ingredienser
- 500 g Bread flour(High-protein bread flour is recommended for best structure.)
- 350 ml Lukewarm water(Around 40-45°C (105-115°F).)
- 7 g Active dry yeast(Or instant yeast, adjust according to package instructions.)
- 100 ml Extra virgin olive oil(Plus more for greasing the pan and drizzling.)
- 10 g Fine sea salt(For the dough.)
- 1 tsp Coarse sea salt(For topping.)
- 50 ml Water(For the brine/topping.)
đšâđł Instruktioner
- 1
Activate the yeast: In a small bowl, combine the lukewarm water and yeast. Let it sit for 5-10 minutes until foamy. In a large bowl, whisk together the bread flour and fine sea salt. Make a well in the center and pour in the activated yeast mixture and 50ml of the extra virgin olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
â±ïž 2 hours - 2
Prepare the pan: Generously grease a 30x40 cm (12x16 inch) baking pan or a similar-sized rimmed baking sheet with about 2-3 tablespoons of extra virgin olive oil. Gently punch down the risen dough to release the air. Transfer the dough to the prepared pan and gently stretch it out to fill the pan. If the dough resists, let it rest for 10-15 minutes before continuing to stretch. Cover the pan loosely with plastic wrap or a kitchen towel and let the dough rise again in a warm place for 45 minutes to 1 hour, or until puffy and nearly doubled.
â±ïž 1 hour - 3
Prepare the brine and dimple the dough: While the dough is rising for the second time, prepare the brine by whisking together the 50ml water and 1 teaspoon of coarse sea salt. Preheat your oven to 220°C (425°F). Once the dough has finished its second rise, uncover it. Moisten your fingertips with olive oil or water and gently press into the dough, creating deep dimples all over the surface. Be careful not to press all the way through. Drizzle the remaining 2-3 tablespoons of extra virgin olive oil evenly over the dimpled dough. Then, evenly pour the prepared brine over the surface, allowing it to pool in the dimples.
â±ïž 10 minutes - 4
Bake the focaccia: Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is deeply golden brown and the bottom is crisp. The aroma should be rich and inviting. Remove from the oven and let it cool in the pan for a few minutes before transferring to a wire rack to cool slightly. For the best flavor and texture, serve warm on the same day it's baked.
â±ïž 20-25 minutes
đĄ Proffstips
- âDon't be shy with the olive oil; it's crucial for the characteristic flavor and texture.
- âEnsure the brine is evenly distributed to achieve a salty, crisp crust.
- âFocaccia Genovese is best enjoyed fresh, ideally within a few hours of baking.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add pitted olives (like Taggiasca or Kalamata) to the dough before the second rise.
- Sprinkle fresh rosemary sprigs over the dough before baking.
- Incorporate cherry tomatoes or thinly sliced onions into the dimples before baking.