Focaccia Genovese
Serves 2
Directions
- 1Make the dough by adding all the ingredients except salt in a spiral mixer.
- 2When incorporated, add the salt and continue mixing until really well combined.
- 3Divide the dough into 2 portions.
- 4Shape each portion into a ball and let it double in volume, covered.
- 5Using some flour, roll one dough 1/3 inch thin with a rolling pin.
- 6Place the rolled dough on a baking sheet, covered, to proof for 30 minutes.
- 7Wet your hands with oil and pinch holes into the focaccia with your fingers.
- 8Add the salamoia (mixture of water and oil) to the focaccia, making sure it gets into all the holes.
- 9Cover and let it proof for another 45 minutes.
- 10Bake on the lower part of the oven at the maximum temperature (500) for about 10 to 15 minutes, until golden.
Ingredients
- 750 g Flour
- 420 ml water
- 7.5 g dry yeast
- 20 g salt
- 75 g olive oil
- 75 g water
- 75 g oil
Equipment
spiral mixerrolling pinbaking sheetoven
Tips
- In Liguria, they dip focaccia in cappuccino for breakfast.
- Bake at 500 on the lowest rack of the oven till golden, brush with oil out of the oven and enjoy!
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