Focaccia Genoese Recipes

FOCACCIA ALLA GENOVESE

Steps:

• Place 1/2 cup warm water in a small bowl, and sprinkle yeast over the surface. Let stand until yeast is absorbed, about 10 minutes.
• Combine flour and salt in a large bowl. Make a well in the center, and pour in the cold water, yeast mixture, 1 tablespoon olive oil, and biga. Stir together using a sturdy wooden spoon.
• When the dough comes together, turn out onto a floured surface, and knead vigorously for about 20 minutes. Take a few 1 to 2 minute breaks if you like. The dough will be somewhat sticky until it is fully kneaded. Form dough into a ball. Rub the inside of a clean bowl with oil, and place the dough in it. Turn to coat the ball with oil. Cover with a towel and let rise at room temperature until doubled in size. This will take about 1 1/2 hours.
• Punch down the dough by folding the edges into the center and turning it over so the top is once again smooth. Cover the bowl again, and let the dough rise a second time until doubled, about 45 minutes.
• Turn the dough out onto a floured surface and gently flatten into an 8 inch square using the palms of your hands. Cover and let rise again.
• Preheat the oven to 425 degrees F (220 degrees C). Place a baking stone in the oven while it preheats. Dust a bakers peel with cornmeal, and gently slide it under the dough square. Use your fingers to make a dimpled surface by pressing them about 3/4 of the way down into the dough. Mist with water.
• Sprinkle a little cornmeal over the surface of the baking stone. Slide the square off of the peel onto the baking stone. Mist some water into the hot oven, and quickly shut the door.
• Bake for 30 minutes in the preheated oven, until the top is golden brown. Remove from the oven to cool on a wire rack. Brush the surface with remaining olive oil while the foccacia is still hot.

SOURDOUGH FOCACCIA ALLA GENOVESE

Steps:

• Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours.
• Attach dough hook and begin to mix the starter. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes.
• Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight.
• Lightly oil a shallow 12x16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height.
• Preheat the oven to 400 degrees F (200 degrees C).
• Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top.
• Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Drizzle olive oil on top before serving.

FOCACCIA GENOESE

Steps:

• Note: I used a KitchenAid stand up mixer to prepare this recipe.
• Sprinkle the yeast over the warm water in a large mixing bowl, stir it in and set aside until creamy, about 10 minutes.
• Stir in the flour and beat until smooth. Cover tightly with plastic wrap and set aside to rise until puffy and bubbling, about 30 minutes.
• To the sponge in the large bowl, add the water, wine and 1/3 cup olive oil, and stir to combine.
• If mixing by hand, whisk in 1 cup of flour and 2 teaspoons salt, then beat in the rest of the flour until you have a dough that is very soft and very sticky.
• Knead on a lightly floured board with the help of a dough scraper and 1 to 2 additional tablespoons of flour until the dough comes together nicely and is silky and shiny, 6 to 8 minutes; it should remain soft but not wet.
• If mixing with a mixer, using the *paddle attachment* beat together the water, wine, 1/3 cup olive oil and sponge.
• Add the flour and 2 teaspoons salt and mix until the dough comes together (it will be very soft).
• Change to the *dough hook* and knead for 3 minutes at medium speed, stopping once or twice to press the dough into a ball to aid in the kneading.
• Remove the dough from the bowl and knead by hand using the 1 to 2 additional tablespoons of flour to finish, 6 to 8 turns at most. It should remain soft but not wet.
• Place the dough in a large, lightly oiled container, cover it tightly with plastic wrap, and set aside until doubled, about 1 hour.
• The dough should be soft and full of air bubbles and should stretch easily.
• Press it into a well-oiled (17-by-12-inch) jelly roll pan (I used parchment paper-fyi), dimple it well with your fingertips or knuckles (I used the end of a wooden spoon), cover with a tea towel and let rise until puffy and doubled, about 45 minutes.
• If the dough springs back before it is completely stretched, set it aside to "relax" the dough for a few minutes, then stretch again; the dough will stretch more easily after it is rested.
• At least 30 minutes before you plan to bake, heat the oven to 425 degrees with a baking stone inside on the lowest shelf.
• Once again, dimple the top of the dough with your fingertips or knuckles, drizzle the remaining 2 tablespoons of olive oil so it pools in the little indentations and sprinkle with the remaining salt.
• Place the pan directly on the stone and immediately reduce the temperature to 400 degrees. Place a shallow metal container of water on the floor of the oven to make steam.
• Bake until the focaccia is golden (lift the bread to check underneath as well), 25 to 30 minutes (25 minutes for my loaf).
• Immediately remove from the oven and cool briefly on a rack. Serve warm or at room temperature.