This is the real thing. Focaccia Genovese: the original, from Liguria, where this bread has been baked for centuries. Thin, golden on the bottom, soft and airy inside, and finished with nothing more than extra virgin olive oil and a sprinkle of sea salt. Simple ingredients, extraordinary result.
The secret is not complicated. It is patience. Three rests, a generous hand with the EVOO, and an oven that runs hot. Follow the method and you will produce focaccia that is dangerously good.
💯 Follow this link to read and print the written recipe:
https://www.vincenzosplate.com/focaccia-genovese-recipe/
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INGREDIENTS:
350 g / 12.3oz 00 flour, or all-purpose flour
200 ml /6.8fl oz cold tap/filtered water
7 g/ 0.25oz dry yeast, 1 sachet
2 tsp of salt
Extra Virgin Olive Oil, EVOO
2 Tbsp honey
Sea salt, for sprinkling
METHOD:
1) Place the flour into a large mixing bowl. Add the salt and yeast, then combine the ingredients using a stand mixer or your hands.
2) Slowly pour in the water while mixing with one hand. Add the honey and continue mixing. Drizzle in at least 3 tablespoons of EVOO and mix until the dough absorbs all the flour. If kneading by hand, work the dough for 10–15 minutes. If using a stand mixer, mix for about 5 minutes.
3) Transfer the dough to your workbench and continue kneading for 10–15 minutes. Alternate between massaging it forward and back with the palm of your hand, and lifting and slapping it on the bench 4–5 times to help develop the gluten. During kneading, drizzle a little EVOO over the dough and onto the work surface, then continue kneading until smooth.
4) Leave the dough on the workbench and cover it with a kitchen towel. Let it rest at room temperature for 15–20 minutes.
5) Drizzle EVOO onto a baking tray and spread it evenly across the surface using a pastry brush or paper towel.
6) Once the dough has rested, knead it lightly to strengthen it again. Fold one side over the other, then press your fingertips into the dough starting from the centre and moving outward. Flip the dough and repeat this process 2–3 times, then gently shape it into a log of even thickness.
Keep reading the recipe via:
https://www.vincenzosplate.com/focaccia-genovese-recipe/
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Focaccia Genovese
0:24 Ingredients of Traditional Focaccia Bread
01:39 How to Make Focaccia Dough
3:40 How to Knead Focaccia Dough Properly
05:15 Transfer Dough to Tray and First Proof
07:45 Stretching Focaccia Dough and Second Proof
9:08 Final Stretch, Adding EVOO and Water, Final Proof
11:39 Dimpling Focaccia, Adding Salt and Baking
12:30 Final Result and How to Serve Focaccia
14:12 Time to Eat the Focaccia, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
50 Comments
My gf has been asking for a focaccia recipe! Will try this
Hi Vincenzo 🙂 in Sweden we have a pizza that's called Africana x) the toppings would probably be an italian's worst nightmare x)
Banana
Pineapple (i think)
Curry powder
Chicken
and peanuts
I prefer kebab pizza, but i wouldn't mind a pizza with seafood x)
A nice looking focaccia bread. Love the crunch. Cheers! 👍👍✌️
Really like Focaccia alla Genovese, and I bought boxes of them in the supermarket to bring them to Taiwan.
Thx Vincenzo, page 95 of your book was what I cooked tonight. This would have gone great with the leftover sauce.
YES! This looks amazing! 😍😍😍😍😍😍 Big thank you for this!
always so clear and passionate, thanks. if i wanted to add rosemary, would do it when i add the salt on top?
Can I use sugar instead of Honey if I cannot find malt?. Because of Allergy.
Too crunchy. I prefer moist and pillowy focaccia!
I am not a fan of bread except as something to hold toppings or other ingredients – but I do look forward to making this for guests. And if still warm, I'd eat a slice.
Love the video vincenzo love your content your a amazing YouTuber I love watching your videos they are the greatest and the best and the coolest the focaccia bread looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️❤❤❤
Love the video ❤
Never known anyone to top the focaccia with water. It looks perfect. Can't say I've ever seen focaccia like this in Liguria, where I have lived. For some reason, everyone in Liguria now puts a lot of olive oil on top after it's baked which I find unpleasantly greasy. Bravo
Genoa style focaccia 🤌, gonna add Red Palm Oil as food colour to make the focaccia golden coloured.
This is the perfect video accompanying watching the Milano – San Remo cykling race along the amazingly beautifull Ligurian coastline. La Prima Vera! Forza Van der Poel 🙂
we need a video that describes the difference between focaccia ligure and focaccia toscana-
Arrivoooooooo
Acqua?? Sei pazzo? A Genova ti prenderebbero in giro per questo.🙄
One rule I picked up was 1g dough per square cm. That gives a thicker focaccia, though. Your recipe is about 3/4. Which looks very good, too. When you use that much water it becomes very crunchy on the edges. Almost like a cracker. I see it can be very good, but balancing the amount of water according to how you like it, is important. Another very good and instructional video that is inspiring for many of us home bakers. Keep up the good work!
Ahh, a different variation. Nice 👍 I can’t believe I survived the 24 hours 😂
I love focaccia bread my Nona use to make it with a lot of olive oil so it was crispy outside and soft pillow inside. She put salt , pepper, Italian seasoning with cooked onions and sometimes tomatoes and olives too. ❤
I love the smashing lol❤
Oh yes I have… 😁 This is the type of focaccia I grew up on, and in my mind it's the real one.
Personally, I prefer a thinner, crunchier focaccia, so thank you for sharing this recipe.
hmm will try this with rye
About the yeast mixture, would it be okay if you add yeast and water in a bowl separately in order to activate it before adding it into flour?🤔
Scott in Texas again, this is by far the easiest recipe I have seen for this. Thanks again Vincenzo! Will eat with any rustic BBQ we make. Also, what happened to your right wrist? Looks like a defensive mark from martial arts. Hope you are well, can't have anything happen to my favorite mentor!
Bravo caro! Focaccia is luxurious indeed – perhaps food of the Roman Gods lol I often serve focaccia to my guests here at our Inn/Bed and Breakfast as part of our rotation of home bakes, accompanied by a fruity olive oil! A thought: This might also be a perfect method to make a square, slightly thicker, similar to the Sicilian style pizza, by adding tomato water in substitution for the plain tap water -as you demonstrated – and par-baking, before topping it and ultimately finishing it in the oven
35 years ago, we arrived by train in Genova to get the boat to Corsica. We made the mistake of not bringing enough food in the train so we were quite famished after we arrived after 12 hours in the train. In the early morning, in the port, there was a stall selling this type of focaccia. It was like heaven!
Awesome! I literally made the exact same one on Tuesday. The only difference i added 1/2 tablespoon more of yeast to get it a little thicker, then i sliced it in half and made a prosciutto and arugula sandwich along with sausage and rapini sandwiches both sandwiches had very sweet caramelized onions and balsamic vinegar for freshness and a little more zip
Craaaazy…. 😊
I've been trying to diet but i have seen focaccia bread in real life, as well as online all week long. It's killing me. I got to make this on a cheat day.
I want that towel! ❤
Hi my Friend we heve in the Balkans like a simmiliar version "Ljepina" but "Focaccia" for me goes better with cheese and Ljepina with meat XD. But actually you can eat both just solo pure without nothing to when its fresh done 🙂
So chrunchy!
Bro i am India🇮🇳🇮🇳🇮🇳
Great respect chef
I make focaccia in a large cast-iron frying pan with too much extra-virgin olive oil and whatever toppings I like. Mostly savory, but once in a while, some grapes and cane sugar.
BELIN! Being half genovese and going almost every year in summer in a small town near Genova…I grow up with focaccia! My genovese grandma used to make a lot of focaccia, of course fresh was amazing but she used to cut the leftovers in thin stripes let them dry and make basically breadsticks for a week.
And let me tell you those focaccia breadsticks with pesto and(in my opinion) a fresh burrata…so you have the intense taste of the pesto, the crunch of the focaccia, the milky freshness of the burrata that clean your mouth for the next bite…OH!!! So good! simple but effective even for a restaurant.
One supermarket in my hometown have a bakery inside and they make Focaccia alla Genovese with extra-virgin olive oil and rock salt. I don't know how close is to authentic, but it is very tasty, soft and salty. It is more expensive than bread, but it is worth it.
When I eat it warm, the taste is on another level. When I can spare the time and have suitable oven I am willing to give this recipe a go.
Discovery for me, I already ate same kind of food with many same ingredients, but never this way. 'Will have to try this someday ! TX Vinc' !
Vincenzo, one of the things that I struggle with achieving consistently, is the RIGHT balance between elasticity and strength for different types of pizza- focaccia included. Even with a spiral mixer, i hit the right balance perhaps 70% of the time. Perhaps you can do a deep dive on gluten development/kneading for different results (??). Great vid as always !
How much olive oil?
This foccacia is just like afghan naan, which has existed for thousands of years
what? there's another flatbread dish from Italy and they gave it a different name because it's not pizza? that's crazy
Paused in the first few seconds: My first thought was "being the most original focaccia ever doesn't sound so good"; then I realised in the very next sentence that you were using the word "original" in the exact opposite sense from what I had in mind. A new word to add to the list of contronyms!
mastering and celebrating simplicity. beautiful recipe and presentation!
That Focaccia would make a killer sandwich.
I can picture it in my head a spread of pesto slices of prochutto melted mozzarella a bit of basil and a touch of parmegiano.
Can you please do recipes with Nduja?
You are the Best CHEF on earth!