Focaccia genovese
Source: https://www.meranermuehle.it/rcp_recipe/focaccia-genovese
Total time
20 Minutes
Baking/cooking time
20 Minutes
Rest time
1 Hours
30 Minutes
Difficulty
easy
Ingredients
Ingredients for 1 tray (30 x 40 cm)
| For the dough | ||
| 500 | g | Wheat flour type 00 nr. 2 bio |
| 30 | g | ADAM - lievito madre natural yeast with dry yeast |
| 310 | g | water |
| 10 | g | salt |
| 50 | g | olive oil |
| For the brine | ||
| 50 | g | water |
| 50 | g | salt |
| 50 | g | olive oil |
Preparation
- Place the flour, ADAM – Lievito Madre with dry yeast, water and salt into the mixing bowl. Knead for 4 minutes slowly, then for 8 minutes at high speed until you get a smooth, elastic dough. Add the olive oil at the end and mix it in. Cover the dough and let it rest for 30 minutes at approx. 24 °C.
- Then place the dough onto a baking tray greased with olive oil. With lightly oiled hands, gently press and stretch the dough to the edges. Alternatively, use oiled baking paper. Let the dough rise for another 30 minutes at approx. 30 °C, or until it has visibly doubled in volume.
- Mix all the ingredients for the brine and spread it evenly over the surface. Use your fingertips to create small dimples in the dough – this gives the focaccia its typical texture. Let rise again for 30 minutes at 30 °C.
- Bake in a preheated oven at 230 °C (static) for about 15–20 minutes.
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