Focaccia alla genovese

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Recipe inspiration from Salt Fat Acid Heat



Ingredients (could half the dose to make a normal sized focaccia)

  • 600ml lukewarm water
  • ½ tsp dry yeast
  • 15g honey
  • 800g all-purpose flour
  • 18g of salt 
  • 50 grams evoo 
  • Salt flakes for topping
  • Brine: 80g of lukewarm water + 5g of salt

Method
  1. In a bowl, stir together water, yeast, and honey to dissolve. 
  2. In another bowl, whisk flour and salt together to combine and then add yeast mixture and olive oil. Stir with a rubber spatula  until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. 
  3. Leave out at room temperature to rise for 12 to 14 hours.
  4. Pour 3 tbsp of oil evenly onto a 46 by 33 cm baking tray.
  5. Pour the dough onto the baking tray. 
  6. Pour an additional 2tbsp of olive oil over the dough. 
  7. Gently stretch the dough to the edge of the sheet by placing your hands underneath and pulling outward.  
  8. Repeat the stretching twice over the course of 30 minutes to ensure the dough remains stretched.
  9. Dimple the dough with your fingertips.
  10. Make the brine by stirring together salt and water until salt is dissolved. Pour the brine over the dough to fill the dimples. 
  11. Let the focaccia rise for another 45 minutes until the dough is light and bubbly.
  12. Preheat the oven to 235 degrees C.
  13. Sprinkle the focaccia with sea salt. 
  14. Bake for 25 to 30 minutes until the bottom crust is crisp and golden brown when checked with a metal spatula.  
  15. To finish browning top crust, place focaccia on upper rack and bake for 5 to 7 minutes more.  
  16. Remove from oven and brush with 2 tbsp of oil over the whole surface.
  17. Let cool for 5 minutes, then remove the focaccia from the baking tray and leave to cool on a cooling tray.

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