Classic Focaccia Genovese
Traditional dish · Italian
A traditional Ligurian focaccia, characterized by its soft, airy interior and crisp, golden crust, dimpled and generously drizzled with olive oil and sprinkled with coarse salt.
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Ingredients
- All-purpose flour500g
- Water350ml
- Active dry yeast7g
- Salt10g
- Extra virgin olive oil50ml
- Coarse sea saltto taste
Steps
- 1
Activate yeast in warm water (around 40°C/105°F) with a pinch of sugar for 5-10 minutes until foamy.
- 2
In a large bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and 30ml of olive oil.
- 3
Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 5
Grease a baking pan (approx. 30x40 cm) generously with olive oil. Gently press the dough into the pan, stretching it to fit. If it resists, let it rest for 10 minutes before continuing.
- 6
Cover the dough and let it rise again for another 30-45 minutes.
- 7
Preheat oven to 220°C (425°F).
- 8
Dimple the surface of the dough with oiled fingertips. Drizzle generously with the remaining olive oil and sprinkle with coarse sea salt.
- 9
Bake for 20-25 minutes, or until golden brown and cooked through.
- 10
Let cool slightly before slicing and serving.
