The fragrance and flavor of the focaccia from Genoa makes this ancient recipe one of the most appreciated all over Italy and beyond!
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Hi GialloZafferano viewers and welcome to our kitchen. Today we’ll make together a star recipe of the Ligurian cuisine: the focaccia from Genoa. There’s no need to say that the true focaccia can be found only in Genoa city. But what we suggest here is a homemade version which is not so different from the original one. Let’s see together what ingredients we’ll need:
• 4 ¾ cups (600 g) of flour (better if strong flour)
• 1 ¾ cups (400 ml) of water
• Less than 3 tbsp (40 ml) of extra virgin olive oil
• 1 tsp of malt (or 2 tsp of sugar) • 2 ½ tsp (15 g) of salt
• Less than 1 oz (25 g) of brewer’s yeast
• Coarse salt
• Just under ½ cup of extra virgin olive oil
Well, let’s go prepare the focaccia from Genoa:
First of all, put into room temperature water less than 3 tbsp of oil (40 ml), malt, or as an alternative sugar, and salt, stir and melt everything well. At this point pour all these liquids… into the bowl of the planetary mixer, with the dough hook attachment. Add just half of the flour and let the mixer work until you obtain an even liquid batter.
Here is how the dough looks. Now add the yeast; remember that it should never be added together with salt, which we’ve already melted. Just crumble and add it directly. Now knead for 3 minutes more.
After adding the yeast, we just have to add the remaining flour. Then knead to obtain a smooth and even mixture.
Here is our dough: when you take it out from the planetary mixer, it will be quite sticky, so sprinkle a small amount of flour on the work surface, just enough to make it less sticky. Then give it a rectangular shape and place it in a baking pan, previously greased with about 4 tbsp (50 ml) of oil. Lay the dough on the oil, so that it doesn’t stick, and brush the whole surface, after that let it rise in a lukewarm place, free from drafts, at about 86°F (30°C). The oven with just the light turned on is fit for the purpose, so you can let it double in volume there. It will take about an hour, an hour and a half, it depends on the season.
60-90 min.
Here is our dough, which has doubled in volume; now roll it out on the baking pan; check if there is enough oil under the dough, since the increase in volume may absorb it completely, causing the focaccia to stick to the bottom while cooking. So, with your flat hands stretch the dough into the shape of the baking pan. Remember to brush it again with some oil, for example using the excess oil on the bottom… then sprinkle it with coarse salt, not too much nor too few. Let it rise again for at least half an hour until it increases in volume.
30 min.
After half an hour, here is how the focaccia looks, now we’ll make the typical holes which characterize the focaccia from Genoa. So press the fingertips into the dough… quite deep. After that drizzle the remaining oil all over… so that it fills the holes… a good amount of oil is the main characteristic of the focaccia from Genoa… and let it rise again for 30 minutes more.
30 min.
Our focaccia is finally ready to be baked in preheated oven at 390°F (200°C) for at least 15 minutes. The last thing to do is sprinkle the surface with water; I’ve poured the water at room temperature into a vaporizer, which can be easily found in a do-it-yourself shop. In this way the focaccia will remain soft. Spray it also a couple of times into the oven.
15 min. — 390°F (200°C)
Our focaccia from Genoa is ready. After taking it out of the oven, I suggest you to put it on a grid, so that it will remain crispy.
What else can I say of this beautiful and fragrant focaccia from Genoa? It’s lovely! From Sonia and GialloZafferano, bye and see you next videorecipe!