Focaccia Genovese
Dimples, brine, olive oil
Focaccia genovese: a slack, well-oiled dough dimpled by hand, brined with salted water and baked until golden and chewy.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Serves
- 12 pieces
Ingredients
- 500 g bread flour
- 350 g water
- 10 g instant yeast
- 10 g salt
- 60 ml olive oil, plus more for the pan
- Brine: 50 ml water, 25 ml oil, 5 g salt
Instructions
- 01
Mix and rest. Mix everything to a sticky dough and rest 20 minutes, then fold three times at 30-minute intervals.
- 02
Pan and proof. Oil a sheet pan generously, stretch the dough to fit and proof 1 hour.
- 03
Dimple and brine. Press fingers all the way to the pan and pour the brine into the dimples.
- 04
Bake hot. Bake at 450°F for 22–25 minutes until deep gold. Brush with oil out of the oven.
Larry’s rule: Push your fingers hard enough to feel the pan. Shy dimples flatten out and you get bread, not focaccia.