Focaccia Genovese
Serves 2
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Focaccia Genovese
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Serves 2
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Directions
1
Make the dough by adding all the ingredients except salt in a spiral mixer.
2
Make the dough by adding all the ingredients except salt in a spiral mixer.
3
Make the dough by adding all the ingredients except salt in a spiral mixer.
4
When incorporated, add the salt and continue mixing until really well combined.
5
When incorporated, add the salt and continue mixing until really well combined.
6
When incorporated, add the salt and continue mixing until really well combined.
7
Divide the dough into 2 portions.
8
Divide the dough into 2 portions.
9
Divide the dough into 2 portions.
10
Shape each portion into a ball and let it double in volume, covered.
11
Shape each portion into a ball and let it double in volume, covered.
12
Shape each portion into a ball and let it double in volume, covered.
13
Using some flour, roll one dough 1/3 inch thin with a rolling pin.
14
Using some flour, roll one dough 1/3 inch thin with a rolling pin.
15
Using some flour, roll one dough 1/3 inch thin with a rolling pin.
16
Place the rolled dough on a baking sheet, covered, to proof for 30 minutes.
17
Place the rolled dough on a baking sheet, covered, to proof for 30 minutes.
18
Place the rolled dough on a baking sheet, covered, to proof for 30 minutes.
19
Wet your hands with oil and pinch holes into the focaccia with your fingers.
20
Wet your hands with oil and pinch holes into the focaccia with your fingers.
21
Wet your hands with oil and pinch holes into the focaccia with your fingers.
22
Add the salamoia (mixture of water and oil) to the focaccia, making sure it gets into all the holes.
23
Add the salamoia (mixture of water and oil) to the focaccia, making sure it gets into all the holes.
24
Add the salamoia (mixture of water and oil) to the focaccia, making sure it gets into all the holes.
25
Cover and let it proof for another 45 minutes.
26
Cover and let it proof for another 45 minutes.
27
Cover and let it proof for another 45 minutes.
28
Bake on the lower part of the oven at the maximum temperature (500) for about 10 to 15 minutes, until golden.
29
Bake on the lower part of the oven at the maximum temperature (500) for about 10 to 15 minutes, until golden.
30
Bake on the lower part of the oven at the maximum temperature (500) for about 10 to 15 minutes, until golden.
Ingredients
750 g Flour
750 g Flour
750 g Flour
420 ml water
420 ml water
420 ml water
7.5 g dry yeast
7.5 g dry yeast
7.5 g dry yeast
20 g salt
20 g salt
20 g salt
75 g olive oil
75 g olive oil
75 g olive oil
75 g water
75 g water
75 g water
75 g oil
75 g oil
75 g oil
Equipment
spiral mixer
rolling pin
baking sheet
oven
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!