Impasto della Focaccia Genovese (Genoese Focaccia Dough)

Genoese Focaccia, or “Focaccia Genovese,” is a beloved Italian bread originating from the Liguria region, particularly the city of Genoa. Renowned for its soft, airy interior and crisp, golden crust, this focaccia is a staple in Italian cuisine. It’s often enjoyed as an appetizer, snack, or accompaniment to meals.

Let me show you how I make Genoese Focaccia at home.

Ingredients:

• 225 ml (1 cup) lukewarm water
• 1 teaspoon dried yeast
• 350 g (2.5 cups) all-purpose flour
• 1 teaspoon honey
• 1 tablespoon salt
• 2 tablespoons extra-virgin olive oil
• For finishing:
  • 2-3 tablespoons water
  • 2-3 tablespoons olive oil
  • Coarse salt
  • Optional toppings: rosemary leaves, thinly sliced onions, olives, cherry or grape tomatoes
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Instructions:

1. Activate the Yeast: In a bowl, whisk together the lukewarm water and dried yeast. Let it sit for 5-10 minutes until it becomes frothy.
2. Prepare the Dough: Add the flour, honey, and salt to the yeast mixture. Mix until a shaggy dough forms. Add the olive oil and knead until the dough is smooth and elastic, about 10 minutes.
3. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
4. Shape the Focaccia: Preheat your oven to 220°C (425°F). Drizzle olive oil generously on a baking sheet. Transfer the dough to the sheet, pressing it out to fit the pan. Use your fingers to create dimples all over the surface.
5. Second Rise: Cover the dough and let it rest for 20-30 minutes to relax the gluten.
6. Add Toppings: Drizzle the dough with water and olive oil. Sprinkle with coarse salt and any optional toppings like rosemary, onions, olives, or tomatoes.
7. Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown.
8. Cool and Serve: Remove from the oven, let it cool slightly, then slice and serve.

Variations and Tips:

• Toppings: Customize your focaccia with ingredients like caramelized onions, sun-dried tomatoes, or grated Parmesan.
• Flour: For a chewier texture, consider using bread flour instead of all-purpose flour.
• Dietary Needs: To make the focaccia vegan, ensure all toppings are plant-based.
• Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days.
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto della Focaccia Genovese (Genoese Focaccia Dough) now.

Recipe Details:

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Time to Stand: 1-2 hours (first rise) + 20-30 minutes (second rise)
• Total Time: Approximately 2.5-3 hours
• Ease of Cooking: Intermediate
• Servings: 8 slices
• Calories per Serving: Approximately 200 calories
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Appetizer or Side Dish

Equipment Needed:

Mixing bowl, baking sheet, oven

• > Go get the must-have equipment and ingredients for making a Savory  #Impasto della Focaccia Genovese (Genoese Focaccia Dough) now.

Notes:

• The key to a successful focaccia is the generous use of olive oil, which contributes to its characteristic crisp crust and rich flavor.
• Ensure the water is lukewarm to activate the yeast effectively.
• The dimples on the surface help create the traditional texture and allow for even baking.

Nutritional Information (Per Serving):

I hope this guide has made making Genoese Focaccia seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.