Focaccia alla genovese
Vincenzo's Plate · ♥ 1.1K likes · 26.4K views · 15 min video
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Ingredients
Method
Techniques
- 350 g zero-zero flour
- 200 ml cold tap water
- 1 sachet dry yeast
- 2 tsp table salt
- 2 tbsp honey
Mix the flour, salt and dry yeast in a bowl (by hand or with a stand mixer).
Mixing the dough by hand
- 3 tbsp extra virgin olive oil
Add the cold water a little at a time while mixing with one hand, then the honey and at least three tablespoons of olive oil.
Knead until the dough absorbs all the flour and the bowl is clean: 10 to 15 minutes by hand, about 5 in a stand mixer.
- extra virgin olive oil
Knead on the bench with no extra flour, pushing forward and back with the palm, with a drizzle of oil on the dough and bench, and slap it on the bench until smooth.
Brush or spread olive oil over a shallow tray (about 14 by 10.5 inches) so the focaccia does not stick and the bottom crisps.
Fold the dough over on itself, turning, two or three times to reinforce it, then form and stretch an even log.
Press and stretch the dough out over the whole tray; brush with more olive oil, cover and rest another hour.
- water
Cover the focaccia with olive oil and then water, press with the fingertips, and leave uncovered 1 more hour (or refrigerate, taking it out 2 hours before baking).
Take out of the tray as soon as possible to keep the bottom crunchy; rest on a rack about 10 minutes before cutting.