Focaccia Genovese
Genoa's most famous bread — la focaccia di Genova, or fugassa in Ligurian dialect. A deeply olive-oil-enriched flatbread characterised by its distinctive dimples, crispy bottom, soft chewy interior and the puddles of extra-virgin olive oil in every indentation. Eaten for breakfast with a cappuccino in Genoa. The true Italian's favourite bread.
- Total
- 35 min
- Serves
- 8
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Dissolve yeast and malt in water. Mix with flour and salt; add olive oil. Knead 10 minutes until smooth. Rest 30 minutes.
About 4 min
Oil a 30x40cm baking tin generously. Stretch the dough to fill. Rest 30 minutes.
About 9 min
Dimple: press all 10 fingers firmly into the dough to create deep dimples all over.
About 9 min
Brine: mix water, salt and olive oil. Pour over the focaccia — it fills all the dimples. This is the secret of Genovese focaccia. Rest 40 minutes more.
About 9 min
Bake at 220°C for 20–25 minutes until deeply golden on top and crispy underneath. Eat warm. The dimples should be pools of flavour from the olive oil brine.
About 3 min
Nutrition per serving (estimate)
- Calories
- 300
- Protein
- 7 g
- Carbs
- 46 g
- Fat
- 11 g
- Fibre
- 2 g
- Sugar
- 2 g
- Sodium
- 480 mg
Contains: gluten
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Recipe by Boon Tools.