Authentic Genovese Focaccia Recipe

While we “normal” Italians dip our cornetti in cappuccino, Genovese dip their greasy, fluffy focaccia in it.

“Normal” Italians also tend to prefer a sweet breakfast. This time, I’m out of the norm: give me a slice of pizza in the early morning and I’ll be happy for the rest of the day.

So, if I ever had to plan a Genovese wedding, I’d immediately bring back to life the local tradition of serving guests rosemary focaccia to be dipped in wine — in church, during the blessing of the newlyweds, not afterwards!

Not having any weddings to plan, I can still build a Sunday around one tiny baking adventure, culminating in making small holes on the fluffy focaccia surface with my fingertips.

Another climax (there can be two, right?) is slicing it in two and stuffing it with freshly cut Prosciutto Crudo, or, even better, Mortadella — the one from Modena, with whole pistachios inside. Maybe add a couple of dried tomatoes from some southern region. This, to complete a culinary Grand Tour of the peninsula.

This focaccia recipe comes from the Italian Spring Simposio.

focaccia recipe authentic #gourmetproject
focaccia recipe authentic #gourmetproject
Print

authentic genovese focaccia

Course pizza
Cuisine Italian
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 14 oz 00 flour 400 gr
  • 7 oz water 200 gr
  • 1.5 tablespoons white wine good quality!
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh baker's yeast 8 gr - 0,25 oz
  • 1 big pinch sea salt 4 gr
  • 1 teaspoon raw honey
  • olive oil
  • coarse salt
  • ice cubes

Instructions

  1. Place the water, honey, and yeast in the bowl of your stand mixer and combine thoroughly.

  2. Sift in the flour and knead (with the dough hook on) at minimum speed until the flour completely absorbs the liquids.

  3. Add the wine and salt and knead for two to three minutes, still at minimum speed.

  4. Increase the speed slightly and knead for one to two minutes more.

  5. Add the olive oil and work the dough for five minutes.

  6. Stop, cover the dough, and let it rest for five minutes.

  7. Work it a little with a wooden spoon, cover again, and let it rest for fifteen more minutes.

  8. Work once again with the wooden spoon, then pour the sticky dough into a bowl greased with a teaspoon of olive oil. Cover and let rise for forty-five minutes.

  9. Grease an approximately 15-inch baking pan with one tablespoon of olive oil (I used a cast iron baking pan and got great results!).

  10. Pour the focaccia dough onto a working surface and handle it with your hands, folding it over itself a couple of times. Try to end with a rectangular shape.

  11. Transfer the dough to the baking pan and brush the surface with a little olive oil. Let it rest for thirty minutes.

  12. Using your fingertips, spread the dough equally all over the surface, carefully sealing edges and corners (so when you pour oil over it, it won’t drip). Finally, always with your fingertips, form holes all over the surface.

  13. Combine one tablespoon of hot tap water, one tablespoon of olive oil, and one teaspoon of coarse salt. Pour the mixture all over the focaccia surface, ensuring it fills the holes. Cover and let the focaccia rest for ninety more minutes.

  14. Preheat the oven to 230°C (450°F), static mode.

  15. Place three or four ice cubes in a small oven-friendly bowl, add a quarter cup of boiling water, and place it on the oven floor. Place the focaccia in the oven as well (on the middle rack) and bake for fourteen to sixteen minutes, until golden brown.

  16. Remove from the oven, wait five minutes, and serve your focaccia hot!

Enjoy your focaccia — with cappuccino, wine, or anything in between.

Claudia