LIGURIA - Focaccia alla genovese

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Focaccia alla Genovese

Total Time: 2 hours 15 minutes

Servings: 8

Preheat: 390°F

Ingredients

  • ½ oz salt
  • 1 oz fresh brewer’s yeast
  • 1.5 lb Molino Signetti flour (about 3 cups)
  • 2 cups water (lukewarm)
  • 2 teaspoons sugar
  • 1 cup Viaggio extra virgin olive oil, divided

Instructions

  1. In a large bowl, dissolve the salt in lukewarm water. Add the sugar and ¼ cup of Viaggio extra virgin olive oil. Stir in half of the flour and mix until you have a smooth dough.
  2. Crumble the fresh brewer’s yeast into the dough and knead for 2-3 minutes. Add the remaining flour and continue kneading until the dough is smooth and elastic.
  3. Lightly grease a baking pan with ¼ cup of olive oil. On a lightly floured surface, shape the dough into a rectangle and place it in the prepared pan. Brush the top with another ¼ cup of olive oil. Cover and let the dough rise in a warm place (around 85°F) for 1 to 1.5 hours, or until it doubles in size.
  4. Once the dough has risen, gently stretch it to cover the entire surface of the pan. Brush with ¼ cup of olive oil and sprinkle with salt. Let the dough rise again at 85°F for about 30 minutes.
  5. Using your fingers, press down on the dough to create the characteristic dimples of focaccia. Pour the remaining ¼ cup of olive oil over the dough and let it rise for another 30 minutes at 85°F.
  6. Preheat the oven to 390°F (200°C). Bake the focaccia for about 15 minutes, or until golden and crisp on top.
  7. Remove from the oven and let it cool slightly before serving.


Enjoy your freshly baked focaccia with a drizzle of olive oil or alongside your favorite dishes!


BUON APPETITO!

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