There are many focaccia variants around Italy. It is a very regional bread.
Genovese focaccia is a simple yet delicious one. It is not as thick as others and it does not have any toppings besides some olive oil and sea salt. Although the topping is simple, there is an interesting aspect about it. Oil and water are whisked to an emulsion and then poured over the dough. This mix gives the crust a crispiness as well as chewiness. A generous pinch of sea salt on the surface will make it crunch between your teeth as you take a bite.
This version does not use a preferment, so it is quite simple and relatively quick to make.
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