Focaccia genovese
Ingredients
- flour | 500g
- water | 30cl
- salt | 12g
- sugar | 1 tsp
- olive oil | 8cl
- fresh yeast | 10g
Steps
Dissolve the yeast and the sugar in the water.
Add 3cl of the olive oil to the mix.
In a bowl or on a clean surface, pour the flour.
Form a well in the middle and pour the water/yeast/oil mix into it.
Mix everything together roughly.
Then add the salt and keep mixing until you get a homogeneous dough.
Make a bowl and let it rest 20 minutes.
Transfer to a well oiled metal sheet. Cover and let it rest for another 30 minutes.
Meanwhile prepare the saumure by mixing 5cl of water with 5cl of olive oil and a pinch of salt.
Spread the dough on the whole metal sheet and let it rest 20 minutes.
Spread again the dough and form little holes with your fingers all over the dough.
Pour the saumure all over the dough and let it rest for 2 hours.
Preheat the oven at 220. Add some coarse salt on top of the focaccia.
Cook for 15 minutes.
Notes
- make it with onions. Slice some onions thinly, mix them with olive oil and add them right after the saumure.
- with salvia/rosmarino. Thinly cut the herbs and mix them with the flour. (to test).
- with olives or cherry tomatoes. Add them to the holes before cooking.