Focaccia genovese

17/11/2023

Genoese focaccia is a classic of Ligurian cuisine and one of the most appreciated leavened breads in Italian tradition. It is a simple preparation but requires patience and some tricks to achieve that characteristic softness and aroma.

Ingredients

500 g of type 00 flour (or a mix with manitoba flour)
300 ml of lukewarm water
10 g of fine salt
10 g of granulated sugar
15 g of fresh brewer’s yeast (or 5g of dry brewer’s yeast)
50 ml of extra virgin olive oil, plus more for greasing and dressing
Coarse salt to taste for garnishing

Preparation

In a large bowl, dissolve the brewer’s yeast in the lukewarm water with the sugar. Add about a third of the flour and start mixing to obtain a homogeneous mixture.
Gradually incorporate the rest of the flour, extra virgin olive oil, and fine salt. Work the dough until it becomes smooth and elastic. You may need to add a little water or flour to achieve the right consistency.
Transfer the dough onto a lightly floured surface and continue to work it with your hands for about 10 minutes, until you get a smooth and elastic ball.
Grease a baking tray with extra virgin olive oil and lay out the dough, trying to give it a rectangular shape and maintain an even thickness.
Cover the tray with a damp cloth or plastic wrap and let it rest in a warm place for 1-2 hours, until the dough has doubled in volume.
After rising, make dimples on the surface of the focaccia with your fingers, creating the characteristic indentations.
Pour over an emulsion of olive oil and lukewarm water, spreading it well to ensure it seeps into the dimples.
Sprinkle some coarse salt over the surface.
Bake in a preheated oven at 200-220 °C for about 20-25 minutes, or until the focaccia is golden brown and crispy on the surface.

Once baked, it is recommended to let it rest for a few minutes before cutting and serving it.

Curiosity

Although the recipe is relatively simple, the secret to a true Genoese focaccia is in the high hydration of the dough and in the two rising phases, which allow obtaining that internal softness and a pleasant contrast with the crispness of the outer surface. The presence of olive oil both in the dough and as a topping is crucial for flavor and softness.