Focaccia (fügassa) alla genovese

Genoese focaccia, or fügassa in the Ligurian dialect, is a classic of Italian baking, famous for its golden, crunchy surface and soft, slightly oily interior. Here is the recipe.

Ingredients

• 500 g of type 0 or type 1 flour
• 300 ml of lukewarm water
• 10 g of fine salt
• 10 g of granulated sugar
• 15 g of fresh brewer’s yeast or 5 g of dry brewer’s yeast
• 60 ml of extra-virgin olive oil plus a little more for greasing and for the surface
• Coarse salt to taste for the surface

Preparation

1. In a large bowl, dissolve the yeast and sugar in lukewarm water and let it rest for a few minutes until it starts to bubble.
2. Add the sifted flour and start kneading.
3. Incorporate the salt and then gradually the olive oil.
4. Work the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
5. Put the dough in an oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm place for about 1-2 hours or until it doubles in volume.
6. Once the dough has risen, spread it with oiled hands in an oiled baking pan, creating dimples with your fingers.
7. Let the dough rise again in the pan for about 30 minutes.
8. Before baking, pour a thin layer of extra-virgin olive oil over the entire surface and sprinkle with coarse salt.
9. Bake in a preheated oven at 220 °C for about 20 minutes or until the surface is golden and crispy.

Serve the Genoese focaccia warm or at room temperature, it’s excellent on its own or paired with cold cuts and cheeses.

Curiosity

The Genoese focaccia is a symbol of conviviality and tradition in Liguria. Once carried by sailors throughout the Mediterranean, it is recognized worldwide as an excellence of Italian cuisine. In some variations, a touch of fresh rosemary or onion is added to enhance its flavor.