📝 About This Recipe
Transport yourself to the cobblestone streets of Genoa with this authentic Focaccia Genovese, characterized by its iconic 'occhi' (eyes) and a shimmering coat of brine. Unlike fluffy American versions, true Genovese focaccia is about an inch tall, boasting a crisp, salty exterior and a soft, airy crumb that melts in your mouth. The secret lies in the high-quality Ligurian olive oil and the patient fermentation process that develops its complex, yeasty flavor.
🥗 Ingredients
The Dough
- 500 grams Bread Flour (Type 00 or High-Protein) (approx. 4 cups; high gluten is essential for the stretch)
- 320 ml Warm Water (between 95°F and 105°F)
- 7 grams Active Dry Yeast (one standard packet)
- 1 teaspoon Malt Syrup or Honey (helps with browning and yeast activation)
- 40 ml Extra Virgin Olive Oil (use a high-quality Ligurian oil if possible)
- 10 grams Fine Sea Salt (approx. 2 teaspoons)
The Brine (La Salamoia)
- 60 ml Warm Water (1/4 cup)
- 40 ml Extra Virgin Olive Oil (for the surface and dimples)
- 1 tablespoon Flaky Sea Salt (Maldon or coarse Sicilian salt)
Pan Preparation
- 3 tablespoons Extra Virgin Olive Oil (to generously coat the baking sheet)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, malt syrup (or honey), and yeast. Let it sit for 5-10 minutes until it becomes frothy and active.
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2
In the bowl of a stand mixer fitted with a dough hook, combine the flour and the yeast mixture. Mix on low speed until a shaggy dough forms.
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3
Add the 40ml of olive oil and the fine sea salt. Knead on medium speed for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky, but pulls away cleanly from the sides of the bowl.
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4
Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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5
Pour 3 tablespoons of olive oil onto a 13x18 inch (half-sheet) rimmed baking pan. Spread the oil to cover the entire surface, including the corners.
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6
Gently transfer the dough to the pan. Do not force it to the edges yet. Flip the dough once so it is coated in oil, then let it rest uncovered for 15 minutes to relax the gluten.
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7
Using your fingertips, gently stretch the dough toward the corners of the pan. If it snaps back, wait another 10 minutes and try again until the dough fills the pan evenly.
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8
Cover the pan with a large inverted tray or plastic wrap (ensure it doesn't touch the dough) and let it proof for another 45-60 minutes until puffy.
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9
Preheat your oven to 450°F (230°C). While the oven heats, prepare the brine by whisking 60ml water with 40ml olive oil until emulsified.
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10
The Signature Dimpling: Dust your fingertips with flour. Press your fingers straight down into the dough to create deep indentations (the 'occhi'). You should feel the bottom of the pan. Be bold—you want deep pockets!
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11
Immediately pour the brine over the dough, ensuring it fills all the dimples. Sprinkle the flaky sea salt evenly over the entire surface.
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12
Bake for 15-20 minutes on the bottom rack of the oven. The focaccia is done when the top is golden brown and the bottom is crisp and fried from the oil.
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13
Remove from the oven and immediately brush with a little more olive oil for a glossy finish. Slide the focaccia out of the pan onto a wire rack to prevent the bottom from getting soggy.
💡 Chef's Tips
Use a digital scale for the ingredients; precision is the difference between good bread and great bread. Don't be afraid of the water in the brine; it creates steam in the oven which keeps the crumb soft while the crust crisps. If your dough is too springy and won't reach the corners, walk away for 10 minutes. Time is the best gluten relaxer. Ensure your olive oil is fresh; since it's a primary flavor, a rancid oil will ruin the delicate balance of the bread.
🍽️ Serving Suggestions
Serve warm with a side of Mortadella and creamy Stracciatella cheese. In Liguria, it is traditionally dipped into a morning caffè latte for breakfast—don't knock it until you try it! Pair with a crisp, chilled Vermentino white wine from the Italian Riviera. Slice horizontally and use as the ultimate base for a Prosciutto and arugula sandwich.