Photograph of the finished Focaccia genovese

Italy · Bánh mì focaccia kiểu Genova

Focaccia genovese

35 min Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 440 g
  • Photograph of Dry yeast Dry yeast 8 g
  • Photograph of Olive oil Olive oil 80 ml
  • Photograph of Salt Salt 8 g
  • Photograph of Coarse salt Coarse salt 4 g
  • Photograph of Sugar Sugar 8 g

Method

  1. 1 Mix the dry yeast with warm water and a little sugar, let it sit for 10 minutes until it foams.
  2. 2 Mix the flour, salt, olive oil, and yeast, and knead for 10 minutes until the dough is smooth and elastic.
  3. 3 Let the dough rise in a bowl covered with a towel for 90 minutes until it doubles in size.
  4. 4 Spread the dough on a baking tray, press in holes with your fingertips, and drizzle with the olive oil and salt mixture.
  5. 5 Let it sit for another 30 minutes, then sprinkle with coarse salt and bake at 220°C for 20 minutes until golden brown on all sides.

With an appliance

  • Air fryer 29 min

    Replace step 5: lightly oil the dough surface, bake focaccia in a 235-degree hot air oven for 12 minutes, rotating the pan after 6 minutes; reduce to about 8 minutes, but use a smaller pan or divide the dough into two batches.

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