Italy in your kitchen:
According to the tradition, focaccia genovese (in Ligurian dialect called “fügassa”), is both soft inside as well as crunchy outside and generously covered by extra virgin olive oil and salt. We don’t only share the recipe for focaccia genovese but also the secret ingredient: time.
- 600 g flour
- 400 ml water (room temperature)
- 40 ml olive oil (extra virgin)
- 2 tbsp fine salt
- 1 tbsp sugar
- 15 g yeast
- 2 tbsp coarse salt
- olive oil (extra virgin)
- optional: rosmary leaves, cherry tomatoes, olives or sliced onions
- To prepare the focaccia genovese, mix the yeast with sugar and water and let it rest for 10 minutes.
- In a big bowl, mix the flour and salt with the yeast mixture and then add the olive oil.
- Cover the bowl with a towel and let the dough rest for two hours in a warm place.
- In the meantime, put olive oil on the baking tray.
- Place the dough on the tray and let rest for another two hours.
- Put olive oil and coarse salt on top and create little dimples with the finger tips.
- Let the focaccia rest for another two hours.
- Heat the oven to 230°C and sprinkle the focaccia with a bit of water (for the typical colour).
- Bake the focaccia for approximately 20 minutes.
- Serve the focaccia still warm or at room temperatures and enjoy!