Very italian focaccia bread recipe

Author: Veruska Anconitano, Award-Winning Food Travel Journalist, Sommelier & Outdoor LoverAuthor information
About the author
Veruska Anconitano
Veruska is a a food travel journalist with awards to her credit, such as World Best Food Travel Journalist. She holds a certification as a sommelier and she is also an ardent lover of the outdoors. Aside from this, Veruska is a Multilingual SEO and Localization Consultant and co-owns multiple websites that cater to a global audience.
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The focaccia is one of the most popular type of bread all over the world and in Italy as well where it was born and it’s still one of the most important bread in some part of the country. Italians usually eat the focaccia both as a bread and as a snack and the real focaccia is usually available in the small artisan bakeries and also in the supermarkets.

This is the original recipe for a perfect italian focaccia, genovese style, which means reach, full of oil and salt and amazing to be eaten any moment; just as a curiosity, people from Genova eat this focaccia in the morning with a cup of cappuccino!

What you need for a baking sheet (at least 30 × 40)
400 ml of warm water
600 grams of flour
15 grams of fresh yeast
150 ml extra virgin olive oil
20 grams of salt
2 teaspoons sugar

1. Dissolve the salt in warm water and then pour it into a large bowl together with the sugar, 40 ml of olive oil and half the flour. Knead the dough to get a liquid mixture.
2. Add the crumbled yeast and knead for 3 minutes with the mixer or by hand for 6-7 minutes then add the remaining flour and continue to knead until the dough is compact but very sticky.
3. Sprinkle a baking dish with olive oil and quickly work the dough ball on a lightly floured surface. Place the dough in the pan and sprinkle with the oil in the pan and then put it to rise in the oven at 30 ° for 2 hours or until the dough is doubled in volume.
4. After 2 hours, take the dough and, without adding any flour, spread on the baking sheet, leaving the bottom well oiled then brush the top with oil. Let rise in a warm oven at 30 ° for 40 minutes.
5. After 40 minutes, sprinkle with coarse salt after practicing a few holes on the surface using the fingers and add the remaining of the olive oil and let rise again for 30 minutes more at 30 °.
6. Finally bake your focaccia for 15-18 minutes at 200° in a preheated oven having the foresight before spraying the surface of the focaccia with water and then leaving a pot with water on the bottom of the oven to maintain the environment moist. Remove from the oven, brush with more oil (optional), let it cool and serve.

Preparation time: 5 hours

Focaccia genovese

Note: you can add onions, olive, thyme, rosemary and any other ingredient you like to customize the focaccia (the one in the first picture is with onions)

[Photo by Giuseppe Milo]

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