Work with oiled hands
Additional flour makes the crumb dry. Oil on hands and tools makes it easier to guide the soft dough.
Italian Recipe
Genovese Focaccia
The soft dough is stretched and relaxed several times in the oiled form. Salamoia collects in the hollows and keeps the crumb juicy, while the rim 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 flatter and richer in oil than many thick varieties. It should not be made with additional flour. Instead, rest periods and oiled hands give structure. Just before baking, an emulsion of water, olive oil and salt is spread over the deep hollows, providing the characteristic juicy surface.
Mediterranean Cuisine
Italian Recipes
Recipe
Genovese Focaccia
Focaccia Genovese is a flat, airy yeast bread with deep finger hollows, plenty of 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
First Gare wait
Place the dough in an oiled bowl, stretch and fold once, cover and let rise for 90 to 120 minutes until it has enlarged significantly.
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4
Place the dough in the tin
Oil a tray of about 30 x 40 cm. Place the dough in it and carefully remove it in half with oiled fingers. Let it relax for 20 minutes.
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5
Stretching to the corners
Gently press the dough again to the edges without squeezing out air completely. Cover and let rise for another 40 minutes.
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6
Emulsify Salamoia
Shake the water, olive oil and fine salt in a glass until the mixture is temporarily cloudy and combined.
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7
Press deep hollows
Press into the dough with spread, oiled fingers almost to the sheet. Pour Salamoia over the whole surface so that it collects in the hollows, and sprinkle coarse salt over it.
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8
Last brief rest
Leave focaccia uncovered for 25 to 30 minutes. Meanwhile, preheat the oven and the bottom baking tray to 230 ° C / 325 ° F / gas mark 4.
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9
Hot golden brown baking
Bake the focaccia on the lower rack for 18 to 22 minutes until golden brown. Lift onto a wire rack immediately and allow to steam for 15 minutes before cutting.
Kitchen know-how
Tips for Genovese Focaccia
Keeping Salamoia in the hollows
The water-oil mixture does not only belong on the surface. Deep finger hollows hold it tight and create juicy, spicy areas.
Variations
How to adapt this recipe
Place two very thinly sliced onions after the salamoia and drizzle with a little oil. If browned, cover loosely.
After pressing the hollows, distribute 120 g of Taggiasca or Kalamata olives in the dough. Reduce the 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 Genovese Focaccia
Focaccia is an emulsion of water, olive oil and salt that collects in the hollows and spices the surface.
The adhesive frame is still tense. Leave the dough to rest for 15 to 20 minutes and then stretch again with oiled fingers.
It usually remains about one to two centimetres high and is flatter than many modern focaccia varieties.
After baking, the focaccia remained on the baking sheet. Lift it immediately onto a grid so that steam can escape.
It tastes best on the baking day. Keep the leftovers airtight and bake briefly at 200 ° C the next day.
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