Recipe for Focaccia Genovese
This delicious, authentic Italian focaccia recipe is simple to make, don't be put off by the cook time, most of that is waiting for the dough to rise, the actual preparation and baking time is fast and simple.
Focaccia, a flat bread, is a speciality of Genoa (or Genova in Italian), a city in Liguria, northern Italy. Focaccia is a delicious on its own or can be topped with almost anything you like, it also makes delicious sandwiches.
Focaccia Genovese Ingredients
- 500 g Italian 00 Flour, if you can't find this use white bread flour
- 1 1/2 teaspoon Dried Yeast
- 300ml Warm Water
- 2 tablespoons Olive Oil, Extra virgin is best!
- 50ml Olive Oil
- 50ml Water
- Pinch Salt
- To taste coarse sea salt
- A few sprigs Rosemary
How to make Focaccia
- First dissolve the yeast in the warm water, mix it and leave it to rise for a few minutes. The water should be warm but not too hot, about the same temperature you would use to wash your hands.
- Mix the flour and salt in a large bowl, make a well in the flour and pour in the water and yeast mixture; you can either do this in a bowl or on a large board, table top or work-surface. When the flour and water have been combined add the olive oil and mix to form a dough mixture, the dough should be sticky if it is still dry, add more oil or water drop by drop.
- Remembering to sprinkle down some flour on your work-surface and your hands to stop the dough sticking, knead the dough for about 10 minutes or so until it becomes less sticky and more dough like, it should be smooth, elastic and no longer sticking to your hands.
- Form the dough into a ball and transfer it into an oiled bowl and cover with cling-film or a damp tea towel and leave to rise in a warm area for an hour or two or until it doubles in size.
- Take the dough out of the bowl and transfer onto a floured surface, 'punch' it to release the air and knead again for another 10 minutes.
- Pre-heat the oven to 200 degrees C. To prepare the dough for baking you can either shape the dough to fit a shallow baking tray by pushing it out to fill the corners or shape it into a a disc or oval about 2-3cms thick and place onto a flat tray, make small holes in the surface of the dough to create the famous 'dimpled' appearance using your fingers.
- Mix the 50mls of oil and water together with a pinch of salt and brush over the surface of the dough. Sprinkle on the coarse sea salt and add the sprigs of rosemary.
- Bake for around 25-30 minutes at 200c, leave to cool on a wire rack.
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