Focaccia di Genova
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4.5
16 reviews
Excellent
Focaccia di Genova
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Focaccia di Genova is the original recipe for the traditional Italian bread with olive oil, salt and herbs, often including rosemary.
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Ingredients
- 4 cups high-gluten flour
- 1¼ cup water warm
- ¼ cup extra virgin olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
To brush the focaccia
- ¼ cup extra virgin olive oil
- 2 tablespoons water lukewarm
- 1 teaspoon fleur de sel
- fresh herbs rosemary, thyme, oregano and/or basil, of your choice
Instructions
- In a stand-in mixer bowl, combine sugar, yeast and water and mix.
- Pour over flour and knead at medium speed for 3 minutes. Stir in salt while kneading.
- Then knead at low speed for 10 minutes until reaching a smooth, soft dough.
- Remove the dough ball on a greased baking sheet. Cover with parchment paper and place in an oven at 90F/30C for one hour.
- When the dough has doubled in volume, stretch it with your palms (while still on the baking sheet) so as to shape it. This is done with the hands well oiled so that the oil permeates the raw dough.
- Sprinkle a few grains of fleur de sel and allow to rise again in the oven at 90F/30C for 20 minutes.
- Work the dough very gently with the palms of your hands so that the oil gets everywhere and give the focaccia its final shape (still on the baking sheet).
- Let rise again for 10 minutes.
- Preheat convection oven to 400F/200C.
- Emulsify the water, olive oil and the remaining salt.
- Poke a hole in the dough with your finger every couple inches and pour the emulsion on the dough, especially in the holes.
- Let rise again for 5 minutes.
- Sprinkle the fresh herbs of your choice.
- Bake 15 to 20 minutes or until the top of the focaccia is golden brown.
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User Reviews
Overall Rating
4.5
16 reviews
Excellent
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