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Focaccia Genovese
ItalianaAI Chef · Cookbook4all Team

Focaccia Genovese

In Liguria, focaccia is bought early and eaten even with coffee: crunchy on the bottom, oily without being heavy and full of dimples that hold the brine. I am Matteo and here I am strict: few ingredients, maximum quality; no covering it like a pizza. This focaccia Genovese works because it uses gentle hydration, long rests, and a well-oiled pan that browns the crumb from underneath. The emulsion of water, olive oil, and fine salt enters the dimples and gives that shiny, tender, and tasty surface that distinguishes Italian bread made with patience.

ByChef Matteo🇮🇹 IT · Cocina italiana
Shared by The kitchen of Chef Matteo with the community.Ready to cook, save, and share from your family cookbook.

Prep

180 min

Cook

22 min

Total

202 min

Yield

6 servings

Origin

IT · Cocina italiana

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Ingredients

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  • Wheat flour· with 11-12% protein, ideal for elastic crumb500 g
  • Purified water· 330 ml for the dough and 30 ml for the brine360 ml
  • Active dry yeast· a standard packet7 g
  • White sugar· helps to activate the yeast and brown5 g
  • Salt· 10 g for the dough and 2 g for the brine12 g
  • Extra virgin olive oil· 20 ml for the dough, 25 ml for the pan, and 20 ml for the brine65 ml
  • fine semolina· to sprinkle the pan and achieve a crunchy base15 g
  • coarse salt· to finish before baking4 g

Method

  1. 01

    Dissolve the instant dry yeast and sugar in 330 ml of warm water, about 35-38°C. Let it rest for 5 minutes until the surface looks slightly foamy.

  2. 02

    Mix the bread flour with 10 g of fine salt in a large bowl. Add the yeast water and 20 ml of extra virgin olive oil; incorporate until no dry parts remain.

  3. 03

    Knead 8-10 minutes on the table, or 6 minutes in a mixer with a hook, until you obtain a smooth, elastic, and slightly sticky dough. Form a ball and place it in a lightly oiled bowl with some of the oil remaining on your hands.

  4. 04

    Cover the bowl and let it ferment for 90 minutes at room temperature, ideally 24-26°C, until the dough nearly doubles in size and looks aerated.

  5. 05

    Grease a 30 x 40 cm pan with 25 ml of extra virgin olive oil and sprinkle with fine semolina. Transfer the dough to the pan, stretch it with your fingertips without tearing, and let it rest for 10 minutes if it contracts.

  6. 06

    Finish stretching the dough to the corners, cover it, and let it ferment for 40 more minutes, until it looks inflated and jiggles gently when you move the pan.

  7. 07

    Preheat the oven to 230°C for 20 minutes. Mix in a glass the remaining 30 ml of warm water, 20 ml of extra virgin olive oil, and the remaining 2 g of fine salt; whisk with a fork until an opaque brine forms.

  8. 08

    Press the dough with your fingertips to form deep dimples without piercing it. Pour the brine over the entire surface and sprinkle with coarse salt; let it rest for 20 minutes while the oven finishes heating.

  9. 09

    Bake at 230°C for 18-22 minutes, until the focaccia is golden on top, crispy on the edges, and sounds hollow when lifting a corner with a spatula.

  10. 10

    Remove the focaccia Genovese from the pan and cool it on a rack for 10 minutes to prevent the bottom from becoming soggy. Cut it into squares and serve warm or at room temperature.

Chef tips

  • If you don’t have bread flour, use all-purpose flour; the crumb will be slightly less elastic, but respect the resting times.
  • Do not add extra flour during kneading: the dough should feel wet to achieve a light focaccia.
  • The pan must be well-oiled; if you skimp on oil, the base will stick and won’t brown like in Liguria.
  • Keep the focaccia wrapped at room temperature for up to 2 days. Revive it for 5 minutes in an oven at 180°C to regain the crust.

Classifications

Italianaeverydaydinnerall year

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