Focaccia Genovese
The real Focaccia !
Equipment
- 30x40 cm Baking Tray -- if you have a different size baking tray look at calculator at the bottom of the page
Ingredients
Dough Ingredients
- 330 g Bread Flour
- 145 g 00 Flour
- 285 g Water
- 45 g Extra Virgin Olive Oil
- 10 g Honey
- 10 g Sea Salt
- 6 g Active Yeast
Brine (Salamoia)
- 40 g Warm Water
- 40 g Extra Virgin Olive Oil
- 6 g Salt
Instructions
- Pour a couple of tablespoons of water into a glass and dissolve the salt in it.
- In a separate container, combine the remaining water, the honey, and the yeast, then let it rest for a few minutes.
- In a bowl (or a stand mixer with a dough hook), mix together the liquid mixture, the flour, and the oil. Lastly, add the dissolved salt. Knead for about 5 minutes.
- Place the dough in an oiled bowl, in a warm, draft-free place (the oven with just the light on is fine), cover it with a dish towel, and let it rest for 30 minutes.
- Now with oiled hands, perform four “folds” on the dough. Repeat this folding step three times more every 15 minutes.
- Now cover the bowl with plastic wrap and let the dough rise until it doubles in volume—about 1½ hour.
- Once it has risen, generously oil the baking tray and flip the dough onto it. Stretch it out by hand from underneath toward the edges, flattening it so it covers the entire tray. (If it shrink let it rest for 5 minutes and try again)
- Use scissors to make small cuts across the dough so it soaks up the oil more effectively and doesn’t puff up too much.
- Make some dimples with your finger (be quite forceful with it) and then moisten the surface with the brine.
- Let the dough rest and rise again for at least half an hour
- Meanwhile, preheat the oven to 220°C (static) and add some humidity (placing a small aluminium container with water in the oven is sufficient).
- Bake for about 20 minutes until it becomes golden (be careful with cooking times if you use different size baking trays). Let it cool slightly on a rack before serving.