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Focaccia Genovese is a traditional Italian bread that hails from the Liguria region, known for its soft, pillowy texture and rich flavor. This delightful flatbread is perfect for serving as an appetizer, sandwich base, or simply enjoyed with a drizzle of olive oil and a sprinkle of sea salt. In this recipe, you will learn how to make authentic Focaccia Genovese, complete with its signature dimples and aromatic toppings.
Ingredients
- 500g all-purpose flour
- 350ml warm water
- 10g sea salt
- 5g sugar
- 7g active dry yeast
- 50ml extra virgin olive oil, plus more for drizzling
- Fresh rosemary, for topping
- Coarse sea salt, for sprinkling
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy. Then, add the flour and sea salt to the mixture. Stir until a shaggy dough forms.
Step 2: Knead the Dough
Transfer the dough onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment for this step.
Step 3: First Rise
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Step 4: Shape the Focaccia
Once the dough has risen, gently punch it down to release the air. Transfer it to a greased baking sheet (approximately 13×18 inches). Use your fingers to stretch and shape the dough to fit the pan. Make sure to create dimples all over the surface of the dough.
Step 5: Second Rise
Cover the dough again and let it rise for another 30-45 minutes. Preheat your oven to 220°C (425°F) during this time.
Step 6: Add Toppings
After the second rise, drizzle the dough with extra virgin olive oil. Sprinkle fresh rosemary and coarse sea salt over the top, pressing them gently into the dimples.
Step 7: Bake the Focaccia
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
Step 8: Cool and Serve
Once baked, remove the focaccia from the oven and let it cool on a wire rack. Cut it into squares or rectangles and serve warm or at room temperature.
FAQs about Focaccia Genovese
What is Focaccia Genovese?
Focaccia Genovese is a traditional Italian flatbread known for its soft texture and rich flavor, often topped with olive oil, rosemary, and sea salt.
How do I store leftover Focaccia?
Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month.
Can I add other toppings to Focaccia Genovese?
Absolutely! While rosemary and sea salt are traditional, you can experiment with toppings like olives, cherry tomatoes, garlic, or cheese to suit your taste.
Why is my Focaccia dense?
A dense focaccia may be due to insufficient kneading, not allowing the dough to rise adequately, or using too much flour. Make sure to follow the measurements and rising times closely.
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