Working with oiled hands
Additional flour makes the crumb dry. The soft dough can be done much better with oil on hands and work equipment.
Italian Recipe
Focaccia Genovese
The soft dough is relaxed and stretched several times in the oiled form. Salamoia collects in the hollows and keeps the crumb juicy, while the edge bakes crispy.
Total time
4 hr 30 min
Calories
360 kcal
Servings
8 servings
Difficulty
Medium
Why this recipe works
Ligurian Focaccia with olive oil and salamoia
Genoese Focaccia is more flat and oily than many thick varieties. The dough must not be fixed with additional flour. Instead, give rest times and oiled hands structure. Shortly before baking, an emulsion of water, olive oil and salt is distributed over the deep hollows. It ensures the characteristic juicy surface.
Mediterranean Cuisine
Italian Recipes
Recipe
Focaccia Genovese
Focaccia Genovese is a flat, airy yeast bread with deep fingertips, abundant olive oil and a salty water-oil emulsion.
Ingredients
8 servings
Method
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1
Dissolve yeast and malt
Dissolve yeast and malt syrup in lukewarm water. Add flour and mix for 3 minutes until dry flour is no longer visible.
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2
Knead salt and oil
Let the dough rest for 15 minutes. Add fine salt and 35 ml olive oil and knead for 8 to 10 minutes to a smooth, very soft dough.
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3
Waiting for the first cooking
Place the dough in an oiled bowl, once stretch and fold and leave to rise for 90 to 120 minutes until it has increased significantly.
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4
Put the dough in the form
Oil a sheet of about 30 x 40 cm generously. Place the dough in it and carefully take off half with oiled fingers. Let it relax for 20 minutes.
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5
Stretch to the corners
Gently press the dough again to the edges without completely pressing out air. Leave covered for another 40 minutes.
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6
Emulsifying salamoia
Shake the water, olive oil and fine salt vigorously in a glass until the mixture is temporarily cloudy and connected.
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7
Press in deep hollows
With spreaded, oiled fingers, press almost to the baking tray into the dough. Pour salamoia over the whole area, so that it collects in the hollows, and sprinkle coarse salt over it.
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8
Last short rest
Let Focaccia stand uncovered for 25 to 30 minutes, while preheating the oven and lower baking tray to 230 °C top/bottom heat.
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9
Bake hot golden brown
Bake Focaccia on the lower rail for 18 to 22 minutes. Lift immediately onto a grid and let it evaporate for 15 minutes before cutting.
Kitchen know-how
Tips for Focaccia Genovese
Keep Salamoia in the troughs
The water-oil mixture does not only belong to the surface. Deep finger bumps hold it tight and produce juicy, spicy areas.
Variations
How to adapt this recipe
Place two very thinly cut onions after the salamoia and drizzle with some oil. Loosely cover with strong tanning.
Spread 120 g of Taggiasca or Kalamata olives in the dough after impression of the hollows. Reduce salt in the salamoia by two grams.
Nutrition per serving
360kcal
48.0 gCarbohydrates
8.0 gProtein
15.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Focaccia Genovese
At Focaccia this means an emulsion of water, olive oil and salt. It accumulates in the hollows and seasons the surface.
The glue frame is still tense. Leave the dough for 15 to 20 minutes and then stretch again with oiled fingers.
It usually stays about one to two centimetres high and is therefore flatter than many modern Focaccia variants.
The Focaccia remained on the sheet after baking. Lift immediately on a grid so that steam can escape.
On the baking day it tastes best. Store leftovers airtight and bake the next day at 200 °C.
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