Genovese Focaccia BreadL'Antro dell'Alchimista
This simple focaccia recipe is made from a handful of ingredients, including flour and yeast, you likely have on hand. Kneaded by hand, it's left to rest and stretched to fill baking sheets. Then, it's left to rise before being transfered to the oven to bake to golden perfection. Much like Napoletans are known for their pizza-making prowess, Liigurians are considered masters of this ancient flatbread. You can add rosemary, oregano and onion to flavor the focaccia, though the most traditional version calls for no extra seasonings.
- 1 kilogram all-purpose flour
- 550 milliliters water
- 20 grams yeast (brewer’s)
- 20 grams salt
- 2 tablespoons olive oil
- 6 tablespoons olive oil
- 6 tablespoons water
- 1Dissolve the yeast in a bowl with some water, add some flour, 2 tablespoons of olive oil, the 20 grams of salt. Add the remaining flour and water in two additions, alternating the two while kneading.
- 2Place the dough on the work surface and shape the dough into two loaves. Place the loaves on two baking sheets measuring 30 x 40 centimeters.
- 3Let the loaves rest for 15 minutes, then roll out the dough with a short rolling pin and the palm of your hands, until the dough completely covers the surface of the baking sheets.
- 4Let the dough rest on the sheets for an additional 30 minutes.
- 5Press your fingers deep into the entire surface of the dough and then pour the water, oil and salt mixture all over the surface and let the dough rise until it doubles, approximately 90 minutes.
- 6Bake at 200C for 25 to 30 minutes.
- 7Remove from the oven and serve.
PER SERVING *
|Calories1170Calories from Fat270|
|% DAILY VALUE*|
|Calories from Fat270|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.