Shiny and crunchy on the outside, soft and moist on the inside, only genoese focaccia has certain qualities which, all together, define one of the best focaccias you can ever taste. Focaccia alla genovese has a distinctive olive oil taste and it requires a long leavening time in order to be so soft and delicious. Apparently, you can only taste the real thing in Genoa and this might depend on several factors (the ingredients, the humidity in the air, the water and, last but not least, the old traditional recipe).
Today I am going to give you two recipes that you can use to make an amazing focaccia, either with normal yeast or sourdough. In the second recipe, the recipe with normal yeast, I reduced the leavening time to make it more manageable, but, of course, if you let it rise for longer it will get softer and the result will be much better.
Focaccia Alla Genovese (with sourdough).
Ingredients
350 g (12.3 oz) plain flour
6-7 tablespoons of extra virgin olive oil
100 g (3.52 oz) semiliquid sourdough (you can replace the sourdough with 20 g of yeast)
8 g (0.28 oz) ground sea salt
a pinch of barley malt
water
Method.
1. In a bowl, make a starter by mixing 150 g (5.29 oz) flour with 100 g (3.52 oz) of semiliquid sourdough, a little bit of water, a pinch of barley malt. Mix everything, wrap the bowl with cling film and let rise overnight (at room temperature).
2. Mix the starter with the rest of the flour, some water, some salt and a tablespoon of olive oil. Knead vigorously until you get a smooth dough (make a moist dough).
3. Cover with a damp kitchen towel and let rise for, at least, 3 hours. After 3 hours, knead again for a few minutes then let rise for another 3 hours (actually until the dough doubles in volume).
4. Gently roll out the dough on a baking sheet, previously greased with 3 tablespoons of extra virgin olive oil. Make some wells by pressing with your fingers in the dough.
5. Let rise for 2 hours, then brush with plenty extra virgin olive oil mixed with a little bit of water and bake at 190° C (374° F) for about 30 minutes.
6. Remove from the oven, brush with more olive oil (add water if the dough is too dry), then season with salt and serve.
Focaccia bread (quicker recipe with yeast).
ingredients
350 g (12.3 oz) plain flour
6-7 tablespoons extra virgin olive oil
20 g (0.70 oz) yeast
7 g (0.24 oz) ground sea salt
a pinch of barley malt
some water
Method.
1. In a bowl, combine the yeast with 3 tablespoons of warm water, a pinch of barley malt and 4 tablespoons of flour. Mix well, cover with cling film and let it rise for 1 hour.
2. Mix the yeast with the rest of the flour, a tablespoon of olive oil, some water and a little bit of salt. Knead well until dough is smooth.
3. Allow to rise for 1-2 hours, then roll out the dough with a rolling pin (without pressing too much).
4. Let rise again for 30 minutes, then make some wells in the surface of the dough, by pressing with your fingers. Brush with plenty of extra virgin olive oil mixed with some water and bake at 190° C (374° F) for about 30 minutes.
5. Remove from the oven, brush with more olive oil (add water if the dough is too dry), then season with the rest of the salt and serve.
Focaccia Alla Genovese (con lievito madre).
Ingredienti
350 g di farina 00
6-7 cucchiai d’olio extra vergine d’oliva
100 g di lievito madre semiliquido
8 g di sale marino macinato
malto d’orzo
acqua q. b.
Preparazione.
1. In una ciotola, mischiate 150 g di farina con 100 g di lievito madre, un po’ d’acqua e pochissimo malto d’orzo. Mescolate energicamente, poi sigillate con la pellicola e lasciate lievitare per tutta la notte (a temperatura ambiente).
2. Unite al lievito il resto della farina, poi aggiungete un pizzico di sale, poca acqua e un cucchiaio d’olio. Lavorate energicamente fino ad ottenere un impasto omogeneo (l’impasto deve essere anche umido).
3. Coprite con un panno umido e fate lievitare per almeno 3 ore. Raggiunta la prima lievitazione, impastate ancora per qualche minuto e lasciate lievitare finché l’impasto sarà raddoppiato di volume.
4. Stendete delicatamente l’impasto su una teglia (unta abbondantemente).
5. Create dei piccoli crateri con le dita e spennellate l’impasto con acqua e olio. Fate lievitare per altre 2 ore, poi infornate a 190° C per circa 30 minuti.
6. Spennellate ancora con olio abbondante (aggiungete un po’ d’acqua se la focaccia è troppo secca), salate e servite.
Focaccia (preparazione veloce).
Ingredienti
350 g di farina 00
6-7 cucchiai di olio extra vergine d’oliva
20 g di lievito di birra
7 g di sale marino macinato
malto d’orzo
acqua q. b.
Preparazione.
1. In una ciotola, mischiate il lievito con 3 cucchiai di acqua tiepida, pochissimo malto d’orzo e 4 cucchiai di farina. Mescolate bene, ricoprite con la pellicola e lasciate lievitare per 1 ora.
2. Unite l’impasto con il lievito al resto della farina, poi aggiungete un cucchiaio d’olio, un po’ d’acqua e un po’ di sale. Mescolate bene, fino ad ottenere un impasto liscio.
3. Lasciate lievitare per 1-2 ore, poi stendete l’impasto con il matterello (senza schiacciarlo troppo) e formate dei piccoli crateri con la punta delle dita.
4. Fate lievitare ancora per 30 minuti, poi spennellate con abbondante olio d’oliva mischiato ad acqua. Infornate a 190° per circa 30 minuti.
5. Sfornate la focaccia e spennellate con olio abbondante (aggiungete un po’ d’ acqua se è secca). Salate con il sale rimasto e servite.
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