Focaccia Genovese
This Focaccia is famous in Liguria, Italy. Gleaming with olive oil, scattered with slices onions or studded with green olives, this bread is soft and exceptionally tasty!
- Prep time
- 40 min
- Cook time
- 27 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1½ cups (360mls) warm water
- 2¼ teaspoons (7 grams) active dried yeast
- 2 teaspoons honey
- 3¼ cups (400 grams) all purpose (plain) flour (or bread flour)
- 2 tablespoons extra virgin olive oil
- 1½ teaspoons salt
- 2 tablespoons extra virgin olive oil ((extra for oiling the baking pan))
- ⅓ cup large green olives, pitted (or whole de-seeded green olives)
- ½ onion (sliced thinly)
- 2 teaspoons extra virgin olive oil
- ¼ cup lukewarm water
- ½ teaspoon salt
- 2 tablespoons extra virgin olive oil (extra for brushing after focaccia has baked)
Instructions
- 1
In the bowl of a stand mixer, stir together warm water, dried active yeast and honey. Allow to stand approximately 10 minutes until frothy.
- 2
Using the dough hook on the stand mixer (or use your hands), add flour to the water/yeast mixture and combine until mixture comes together. Stand 5 minutes.
- 3
Add oil and salt and continue to mix for 5 minutes (or 7 minutes by hand) until smooth and elastic.
- 4
Cover the bowl with plastic wrap and allow to rise for 45 minutes to 1 hour in a warm place.
- 5
Spread 2 tablespoons of extra virgin olive oil onto baking pan with sides.
- 6
Tip the dough gently onto the oiled, 15in x 10in (38cm x 25cm) baking pan.
- 7
Press out gently to flatten slightly to degas a little. Pick up one side of the dough stretch it, fold it over and onto itself. Repeat on all sides.
- 8
Gently stretch the dough to fit the pan. You will need to place your hands under the dough and stretch it. Don't worry if it doesn't fully stretch to fit. Set aside for 30 minutes. During the time you'll be able to stretch it out to fit.
- 9
After 30 minutes, make indentations with your fingers into the dough. Press in at an angle.
- 10
Press olive halves (or whole de-seeded green olives) into one half of the dough. Rub onion slices with olive oil then scatter onion slices over the other half.
- 11
Mix together brine ingredients until salt is dissolved. Pour over dimpled dough. Allow to proof for 30 minutes until puffy and bubbly.
- 12
In the meantime preheat oven to 450°F (235°C).
- 13
Sprinkle with flaky salt and bake on the center rack for 20 minutes. Then move to the upper rack and bake for another 5-7 minutes until the top is golden brown.
- 14
Remove from the oven and immediately turn onto a wire rack. Drizzle or brush 2 tablespoons of extra virgin olive oil over the baked focaccia. Don't worry if it pools in the dimples, the oil will gradually soak into the bread.
- 15
Serve warm or at room temperature cut into large squares.