Recipe by Enrica Monzani
Focaccia in Genoa is ubiquitous. It is in our life from sunrise to sunset. We soak it in the cappuccino for breakfast (yes, we do, and it’s incredibly good), we give it to our children as a snack at school, and finally, it is offered with a glass of white wine for aperitivo. The secret to Genoese focaccia is the emulsion of oil, water, and salt that you spread abundantly on the surface before the last leavening. Do not worry if it seems like a lot; it will evaporate during cooking and allow the holes to remain during cooking.
Genoese Focaccia
1 (15x11-inch) loaf
Ingredients
- 1/4 cup (60 grams) warm water (110°F/43°C to 115°F/46°C)
- 1 1/4 teaspoons (3.75 grams) active dry yeast
- 1 1/2 teaspoons (6 grams) granulated sugar, divided
- 2 3/4 cups (370 grams) 00 flour
- 1/2 cup (120 grams) lukewarm water (98°F/37°C to 105°F/41°C), divided
- 1 1/4 teaspoons (7.5 grams) fine sea salt
- 3 1/2 tablespoons (49 grams) plus 4 teaspoons (20 grams) olive oil
- Brine (recipe follows)
- 2 tablespoons (28 grams) extra-virgin olive oil, to finish
Brine
- 1/4 cup (60 grams) water
- 1/2 teaspoon (3 grams) fine sea salt
Instructions
- In a small bowl, whisk together 1⁄4 cup (60 grams) warm water, yeast, and 1⁄2 teaspoon (2 grams) sugar. Let stand until foamy, 5 to 10 minutes.
- In the bowl of a stand mixer fitted with the dough hook attachment, combine yeast mixture, flour, lukewarm water (105 grams), salt, and remaining 1 teaspoon (4 grams) sugar. Beat at low speed for 5 minutes. (Dough will look dry at first but will come together later.) Add 4 teaspoons (20 grams) olive oil; beat until combined. (Use your hands to help incorporate, if needed.) Add remaining 1 tablespoon (15 grams) lukewarm water; beat at medium-low speed until dough is smooth and elastic, 6 to 7 minutes. (The dough is perfect when it’s elastic when pulled and difficult to tear.)
- Turn out dough onto a lightly floured surface; reach under one side of dough, and gently stretch and fold dough over to center. Repeat on remaining 3 sides, and form a slightly flattened rectangle. Place, seam side down, on a lightly floured board; cover with plastic wrap, and let stand for 30 minutes.
- Coat a 15x11-inch baking pan with 2 tablespoons (28 grams) olive oil.
- On a lightly floured surface, roll out dough into a 13x9-inch rectangle. Transfer dough to prepared pan. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) for 30 minutes.
- Stretch dough into corners until it covers entire surface of pan, leaving no edges free and taking care to eliminate various air bubbles below dough. Cover and let rise in a warm, draft- free place (75°F/24°C) for 1 hour.
- Generously flour surface of dough, and make deep dimples close to each other using your fingertips (exclude your thumb and pinky finger and try to keep the palm of your hand facing the dough’s surface). Pour Brine and remaining 11⁄2 tablespoons (21 grams) olive oil evenly over surface. Mix Brine and oil well with your fingers, thoroughly covering surface. (Be careful that the Brine does not go underneath the dough.) Cover and let rise in a warm, draft-free place (75°F/24°C) for 1 hour.
- Preheat oven to 450°F (230°C).
- Bake until golden brown, 15 to 17 minutes. Invert focaccia onto a wire rack, and brush bottom and top with extra-virgin olive oil. Let cool on a wire rack to keep it crispy.
Brine
- In a small bowl, whisk together 1⁄4 cup (60 grams) water and salt until well combined and salt dissolves.
Tried this recipe?Let us know how it was!
