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Bread Flour
Filtered Water
Fresh Yeast
Extra Virgin Olive Oil
Fine Sea Salt
Fresh Rosemary
Extra Virgin Olive Oil
Maldon Sea Salt
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4 cups
2 cups+ 2 TBSP
15g
2 TBSP
2 tsp
to taste
1/4 cup
1 tsp
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- Mix the flour in a Kitchen Aid mixer or by hand with fresh yeast, olive oil.
- Add the filtered water little by little, incorporating salt as well, to create a smooth and elastic dough.
- Let the dough rest in a bowl with a little flour in it to prevent the focaccia dough from sticking.
- Cover with a cloth and let rise in a warm (95 F) place until triple its original volume.
- Spread the dough with hands on Silpat® Entremet brushed with some extra virgin olive oil.
- Let the dough raise again until double its volume.
- Brush with extra virgin olive oil the top and sprinkle the maldon sea salt and the rosemary.
- Bake at 550-600 F for about 20 minutes in the bottom part of the oven, if possible right on top of the base of the oven to create a crunchy crust on the bottom.
- When ready and out of the oven brush the top and especially the side with the rest of olive oil.
Dough Tip:
It is very important to spread the focaccia or similar dough with hands and not a rolling pin to keep the aerated texture intact.
Serving Suggestions:
The Focaccia Genovese can be served by itself, but is enjoyed with cheeses or salami filled inside.
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