Focaccia Genovese is a classic Italian bread known for its crispy exterior, soft interior, and a rich flavor enhanced by olive oil and coarse sea salt. It’s perfect as a side, sandwich base, or enjoyed on its own.
Focaccia Genovese
Focaccia Genovese is a classic Italian bread known for its crispy exterior, soft interior, and a rich flavor enhanced by olive oil and coarse sea salt. It’s perfect as a side, sandwich base, or enjoyed on its own.
Ingredients
- 500 grams all-purpose flour plus extra for dusting
- 300 ml warm water
- 7 grams dry yeast
- 1 tablespoon sugar
- 100 ml extra virgin olive oil divided
- 1 teaspoon salt
- 1 tablespoon coarse sea salt for topping
Instructions
- In a bowl, dissolve the sugar and yeast in warm water. Let it sit until it becomes frothy, about 10 minutes.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture and 50 ml of olive oil. Mix until a sticky dough forms.
- Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat your oven to 220°C (428°F).
- Punch down the dough and place it on a well-oiled baking sheet. Stretch it out to fit the pan, then dimple the surface with your fingers.
- Drizzle the remaining olive oil over the dough and sprinkle with coarse sea salt.
- Bake in the preheated oven for 20-25 minutes until golden brown. Let it cool slightly before serving.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 250mgPotassium: 50mgFiber: 2gSugar: 1gCalcium: 1mgIron: 10mg
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This focaccia turned out AMAZING! So fluffy and flavorful! Will definitely make again. 😊
Really? I tried the same recipe and mine didn’t fluff up at all… Maybe I messed up the yeast? 🤔
I’m glad to hear it turned out well! I’ve always been a bit nervous about making focaccia. Any tips for a beginner?