Recipe – Genoese Focaccia

Written By Benjamin & Alexis .

When I think of summer, I think of focaccia — the perfect vessel for fresh herbs and sweet cherry tomatoes. This focaccia is a genoese variety known as focaccia al olio, or regionally as Fugassa. This recipe results in a thin focaccia — about an inch thick — with a chewy inside and crisp, olive oil crust perfect for dipping.

FOCACCIA AL OLIO

Dough

  • 1 cup lukewarm water

  • 2 1/2 cups bread flour + more for dusting

  • 1 tsp malt (honey is okay too)

  • 1/2 tsp dry yeast

  • 1/2 tsp salt

  • 2 TBSP Extra Virgin Olive Oil (EVOO) + more for coating the pan

Salamoia

  • 3 TBSP EVOO

  • 3 TBSP water

Instructions

  • In the bowl of a stand mixer, add lukewarm water, malt or honey, and yeast. Let the mixture stand for five minutes to allow the yeast to hydrate.

  • Combine flour, olive oil and salt and start kneading on low speed using the dough hook attachment. Scrape down the sides of the bowl to incorporate ingredients and allow to knead for about 10 minutes or until the dough is elastic and smooth,

  • Place the dough in a large mixing bowl greased generously with olive oil. Cover the bowl with a damp towel or plastic wrap and allow to rise for 1.5 - 2 hrs in a warm location until at least doubled in size.

  • Generously coat a 9x13 baking pan with evoo and dump your dough into it. Make sure the top of the dough is on the bottom so that it gets coated with oil.

  • Using your hands, press the dough down into the pan while trying to maintain an even thickness. You may need to allow the dough to rest for a couple minutes in between stretching it to allow the gluten to relax and prevent the dough from springing back.

  • Cover the pan with a damp washcloth or plastic wrap and allow to proof for another 45 minutes in a warm area until doubled in size. While waiting, preheat your oven to 450ºF and prepare the salmoia by vigorously whisking the evoo and water together until it has formed a homogeneous mixture.

  • Once your dough has doubled in size, oil your finders and gently by firmly press them into the dough to form dibbles all over your focaccia. Now pour the salmoia evenly over the dough and add any toppings you may want. I love cherry tomatoes, red onion, basil, rosemary, and sage.

  • Bake for 15-20 minutes on the lowest rack in your oven until golden brown. Brush with evoo as soon as you remove from the oven and sprinkle with flaky sea salt and fresh cracked black pepper. Allow to cool for a few minutes before removing from the pan and cutting.

Benjamin & Alexis .
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