Focaccia recipe from Genova
In Genoa, people eat focaccia bread all day long, starting in the morning, when they dip it in their cappuccino, just like the rest of Italy does with cornetti!
In the 1500s they even had focaccia with rosemary (that is the traditional focaccia herb) during wedding celebrations, with a little bit of wine, right at the moment of the blessing of the newlyweds.
The Genovese homemade focaccia recipe is so delicious, fluffy, oily and nutritious, you MUST have it in your files and dedicate a baking day to it.
This recipe is for an Italian focaccia with fresh yeast, olive oil, a little wine, and a lot of salt, cause that’s what you put in and sprinkle on the focaccia dough, once you’ve spread it on the tray and made small holes with your fingertips.
The focaccia flour is the Italian 00 flour, indispensable, sorry…
authentic genovese focaccia
- 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
Place the water, honey, and yeast in the bowl of your stand mixer mix and combine thoroughly.
Sift in the flour and knead (kneading hook on), at the minimum speed until the flour completely absorbs liquids.
Add the wine and salt and knead for two to three minutes, still at minimum speed.
Increase the speed a little and knead for one to two minutes.
Add the olive oil and work the dough for five minutes.
Stop, cover the dough, and let it rest for five minutes.
Work a bit with a wooden spoon, cover again, and let it rest for fifteen minutes more.
Work once again with the wooden spoon. And pour the sticky dough into a bowl greased with a teaspoon of olive oil. Cover and let rise for forty-five minutes.
Grease a 15-inch approximately baking pan with one tablespoon of olive oil (I used a cast iron baking pan and got great results!).
Pour the focaccia dough over a working surface and work it with your hands, folding it over itself a couple of times. Try to end with a rectangular shape.
Transfer the dough to the baking pan and brush the surface with a little olive oil. Let it rest for thirty minutes.
Using your fingertips, spread the dough equally all over the surface, carefully sealing edges and corners (so when you pour oil over, it won't drip). Finally, always with your fingertips, form holes all over the surface.
Combine one tablespoon of hot tap water, one tablespoon of olive oil, and a teaspoon of coarse salt. Pour the mixture all over the focaccia's surface, ensuring it fills the holes. Cover and let rest the focaccia for ninety minutes more.
Preheat oven to 230 (450 F), static mode.
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. Add the focaccia too (on the medium rack) and bake for fourteen to sixteen minutes, until golden brown.
Remove it from the oven, wait five minutes and serve your focaccia hot!
enjoy your Focaccia!