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Focaccia Genovese

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20 min
Prep
25 min
Cook

Ingredients

  • 500 g (4 cups) strong bread flour
  • 350 ml (1 1/2 cups) warm water
  • 7 g (2 1/4 tsp) instant dried yeast
  • 10 g (2 tsp) fine salt
  • 1 tsp sugar
  • 80 ml (1/3 cup) extra virgin olive oil, plus more for the pan
  • For the brine (salamoia): 60 ml (1/4 cup) water, 30 ml (2 tbsp) olive oil, 1 tsp coarse sea salt
  • Extra coarse sea salt, for topping

Method

  1. Dissolve yeast and sugar in the warm water; let stand 5 minutes until foamy.
  2. Combine flour and salt in a large bowl, then add the yeast mixture and olive oil, mixing to a soft, sticky dough.
  3. Knead briefly in the bowl, then cover and let rise 1 hour until doubled.
  4. Generously oil a baking tray, tip out the dough, and stretch it to fill the pan.
  5. Cover and let rise a further 45 minutes.
  6. Whisk together the brine ingredients, then dimple the dough all over with your fingertips and pour the brine evenly into the dimples.
  7. Sprinkle with extra coarse salt and bake at 220°C (425°F) for 20-25 minutes until deep golden.
  8. Cool slightly on a rack before slicing.

Introduction: Genoa's signature flatbread is famed for its dimpled surface, pooled with olive oil and coarse salt, and a distinctive light, airy crumb from a wetter dough and a characteristic brine (salamoia) brushed on before baking.

Cultural Background: Genoa's signature flatbread is famed for its dimpled surface, pooled with olive oil and coarse salt, and a distinctive light, airy crumb from a wetter dough and a characteristic brine (salamoia) brushed on before baking. It's eaten at any time of day, from breakfast to a snack with wine.

Tips: Be generous with oil in the pan — it fries the base slightly, giving focaccia its signature texture. Don't skip the brine step; it's what gives authentic Genovese focaccia its characteristic moist, salty top.

Variations: Top with sliced cherry tomatoes and rosemary before baking. Naturally vegan as written.

Storage: Store at room temperature in a paper or cloth bag for up to 2 days.

Reheating: Warm in a 180°C (350°F) oven for 5 minutes to refresh the crust.

Nutrition: Per serving: approx. 260 kcal, 6 g protein, 9 g fat, 38 g carbohydrate, 1 g sugar.

FAQs:

Q: What is the salamoia brine for?

A: It's what gives Genovese focaccia its glossy, salty, slightly crisp top and moist interior.

Q: Can I use all-purpose flour?

A: Bread flour's higher protein gives better structure, but all-purpose flour can work with a slightly denser result.

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