How to make traditional Focaccia Genovese
Focaccia Genovese, the most famous in the world! In the dialect “a fügassa”, it is a delicious savory leavened specialty typical of Italian cuisine, in particular of Liguria: a flat focaccia (maximum two centimeters) shiny with oil, rich in grains of salt and the characteristic deep holes on the surface! The peculiarity of the Focaccia Genovese, which distinguishes it from the classic Focaccia, is that before the last leavening, it is covered with brine made up of plenty of water, salt and extra virgin olive oil; emulsion that gives it a delicious golden color and makes it particularly tasty, as well as soft. Simply delicious!
Finally, after trying a thousand recipes without ever finding the true unmistakable taste of Focaccia Genovese, today I am proud to present you a perfect Focaccia Genovese! Fragrant and tasty which in taste, consistency and aroma is identical to that enjoyed in Liguria! I also made a video with all the step-by-step tips for an excellent homemade Focaccia Genovese, you will see, which will also be easy to make! The dough is very simple, even without a mixer. Focaccia Genovese can also be eaten for breakfast! soaked in milk, to then enjoy it at any time of the day as a mid-morning snack, for lunch, snack, until the evening! Also ideal for buffets and parties and if you want you can stuff it with meats and cheeses!
My favorite version is the one with Mortadella. When I was little and we used to go to the sea in Liguria, the first thing we did as soon as we arrived was to go and buy a nice piece of Focaccia Genovese with mortadella, my mouth is watering when I think about it!
Also try the Bari focaccia with cherry tomatoes and olives, this is also very good!
Ingredients (for a baking tray of about 35cmX 25 cm):
300 g of flour (‘0’)
175 ml of water (165 ml + 10 ml to melt fresh yeast)
15 g of fresh yeast (brewer’s yeast)
20 ml of extra virgin olive oil
1 spoon of malt or honey
7 g of salt
Ingredients for the topping:
75 ml of water
30 ml of extra virgin olive oil
Coarse salt
Method:
In a bowl pour 165 ml of water and add the salt, the malt (or honey), and the oil. Add 150 g of flour (half of the total flour) and start to knead.
Melt the yeast in 10 ml of water (use part of the total ml of water) and add to the compost. Knead while adding the rest of the flour. Knead until you obtain an homogeneous dough.
Pose the dough on a working plan and create a ball. Cover with a clean rag, and rest it for 15 minutes. Fold the dough for few times.
Pose the dough on an oiled baking tray. Cover it with a rag. Leave for 2 hours to let the dough rise.
With your hands, spread the dough to cover the whole baking tray. Gently, create little well with your fingers.
Cover it with a rag and leave for 30 minutes to let the dough rise.
Now, let’s prepare the topping!
In a bowl mix the oil and the water and pour it on the surface of the focaccia.
Create little well with your fingers.
Spread the topping to cover the whole focaccia. Now, add some coarse salt on top of it.
Cook on a pre-heated oven at 230 C for 15 minutes.
Enjoy! Buon appetito!