Focaccia Genovese is one of the great classics of Ligurian cuisine: soft on the inside and crunchy on the outside, with its irresistible scent of olive oil. Perfect to share with family or friends!
Ingredients:
For the dough:
500 g of type 0 flour 🌾
300 g of water 💧
6 g of fresh brewer’s yeast 🍞
25 g of extra virgin olive oil
12 g of salt 🧂
For the brine:
100 g of water 💧
100 g of extra virgin olive oil
15 g of salt 🧂
Fresh rosemary 🌿 (optional, for an extra aromatic touch)
Flowers of salt (to decorate the surface, optional but recommended)
Preparation:
- Prepare the dough:
In a large bowl, dissolve the brewer’s yeast in 300 g of water.
Add the type 0 flour and mix with a spoon until you get a rough dough.
Add 12 g of salt and continue kneading with your hands until the mixture becomes homogeneous and smooth.
Add 25 g of extra virgin olive oil and knead for another 10 minutes, until the dough is elastic and not sticky. - Leavening:
Form a ball with the dough and place it in a bowl lightly greased with olive oil.
Cover the bowl with cling film or a clean cloth.
Leave to rise in a warm place (at about 22°C) for 1-2 hours, until the dough has doubled in volume. - Prepare the brine:
In a bowl, mix 100 g of water, 100 g of extra virgin olive oil and 15 g of salt until the salt dissolves completely.
Set aside and keep the brine ready to brush the focaccia. - Shape and bake the focaccia:
Preheat the oven to 220°C.
Transfer the dough to a greased or parchment-lined baking sheet. Spread the dough out with your hands, trying to keep it about 2-3 cm thick.
Make dimples with your fingers on the surface of the dough to obtain that classic focaccia texture.
Brush the surface generously with the prepared brine, distributing the oil and water well in the dimples.
Add a sprig of rosemary if you want a fresh aroma. Let it rise for another 20-30 minutes at room temperature, to allow the dough to rise further. - Bake the focaccia:
Bake the focaccia at 220°C for 20-25 minutes, or until the surface is golden and crispy.
Once cooked, remove the focaccia from the oven and let it cool slightly on a rack to let it breathe.
For an extra finish, sprinkle the surface with freshly baked fleurs de sel for a touch of elegance and flavor.
Tips and variations:
If you like an even more flavorful focaccia, you can add Taggiasca olives to the dough or on the surface before baking.
Add caramelized red onions for a sweet-salty contrast that will make the focaccia even more delicious.
Accompany with a drizzle of raw extra virgin olive oil for an even more flavorful finish.
