Genoese Focaccia

Name: Genoese Focaccia - Dorina N.
Ingredients: For a tray measuring 37*30 cm: 600 g flour * 400 ml water at room temperature; 140 ml oil (olive oil; but one with a milder taste; like the one from this area) 25 g fresh beer yeast; 2 teaspoons of sugar; 15 g salt (I didnt weigh it; just added half a teaspoon) coarse salt for sprinkling on the surface.

Meat - Genoese Focaccia by Dorina N. - Recipia

In a generous bowl, add lukewarm water along with salt and sugar. Stir gently until the sugar completely dissolves in the water, and the mixture becomes uniform. Now, add 50 ml of oil to this composition. Continuing the process, add 300 gr of flour, mixing with a mixer on low speed. The dough will have a soft and almost liquid consistency, which is perfect for this recipe. Once the flour is well incorporated, crumble the fresh yeast and add it to the dough. Use the mixer to mix for 2-3 minutes until the yeast is fully integrated. Now, it's time to put away the mixer; the dough will be quite sticky, but don't worry, that's exactly how it should be. Grease your hands with a little oil and add the remaining flour, mixing with your hands to achieve a homogeneous but soft consistency. The oil will help the dough not stick to your hands. In the tray where you will bake the focaccia, add 50 ml of oil and place the soft dough in the middle of the tray. Try to give it a shape slightly resembling that of the tray, but without stretching it too much. Let it rest in a warm place, away from drafts, until it doubles in volume, which can take between 30 minutes to an hour, depending on the ambient temperature. After the dough has risen, lightly grease it with oiled fingers, spreading it over the entire surface of the tray, ensuring it is well greased. Sprinkle coarse salt on top and let it rise again for at least 30 minutes. When the dough has risen again, use your fingers to make small dimples all over the surface, and then add a generous amount of oil on top. This step is crucial, as the oil will give the focaccia that unique texture. To hydrate the dough, use a spray bottle, or if you don't have one, wet your fingers with water and lightly sprinkle the surface. It is important that the water does not form puddles but only hydrates the dough. After this last proofing stage, bake the focaccia in a preheated oven at 220-240 degrees Celsius for 15-20 minutes. If you want a crunchier crust, you can start by baking the tray at the bottom of the oven, then move it to the top. When the focaccia is ready, it should have a golden color and a slightly crispy but oily texture on the surface. Remove the tray from the oven and let the focaccia cool slightly on a rack or lift it with wooden spoons to allow air to circulate underneath. This way, the focaccia will not become soggy. When completely cooled, cut it into portions and serve warm, perhaps alongside olive oil and balsamic vinegar or as an accompaniment to a delicious meal. This focaccia is perfect for enjoying with friends and family, bringing a touch of flavor and warmth to any occasion.

Ingredients

For a tray measuring 37*30 cm: 600 g flour * 400 ml water at room temperature
140 ml oil (olive oil
but one with a milder taste
like the one from this area) 25 g fresh beer yeast
2 teaspoons of sugar
15 g salt (I didnt weigh it
just added half a teaspoon) coarse salt for sprinkling on the surface.

Genoese Focaccia

Ingredients

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