Focaccia alla Genovese

Name: Focaccia alla Genovese
Total time: 1800 s
Yield: 2 greedy people
Cuisine: British
Ingredients: 300 g Flour "00"; 155 ml Water; 15 ml Extra Virgin Olive Oil (good quality one!); 6 g Salt; 8 g Yeast; 5 g Salt; 95 ml Water; 25 ml Extra Virgin Olive Oil (good quality one!); Sprinkle of sea salt

Paola Gigliello-Price @cook_26354615

Amsterdam, the Netherlands

Here is what I call a challenge! Now, let's be honest, the recipe isn't actually all that difficult, but there is something about using yeast, and being patient, and seeing your dough rise which makes it scary! Well, fear not - this was my very first focaccia and it was actually really tasty and very simple to make :)

I served it with Italian cured meats as a starter and it was gone in seconds!

#newcookschallenge

I served it with Italian cured meats as a starter and it was gone in seconds!

#newcookschallenge

Paola Gigliello-Price @cook_26354615

Amsterdam, the Netherlands

I served it with Italian cured meats as a starter and it was gone in seconds!

#newcookschallenge

I served it with Italian cured meats as a starter and it was gone in seconds!

Saved

Ingredients

Prep 30 min Coo

2 greedy people

300 gFlour "00"
155 mlWater
15 mlExtra Virgin Olive Oil (good quality one!)
6 gSalt
8 gYeast
For the coating
5 gSalt
95 mlWater
25 mlExtra Virgin Olive Oil (good quality one!)
Sprinkle of sea salt

Saved

Steps

Prep 30 min Coo

1

Pre-heat the oven 200 degrees.
2

Put the flour in a big bowl, then add the salt and the water, when the salt is dissolved add the yeast. Work everything together until smooth. Transfer onto a wooden board and keep working. When smooth and elastic, add the oil and keep working until it is all absorbed. Then transfer again into the bowl, cover with a tea towel and leave to rest in a warm place for at least 2 hours.
3

After 2 hours, the dough should raise at least 1 and a half time the original size. Oil an oven tray (I used a round one), and then lay your dough in it, being careful not to break it. Make some holes on the surface (without breaking it though!) - they say to use your finger, but I always push too much and leave nail marks - so I used the handle of a wooden spoon :) About 1cm away from each other.
4

Now for the coating: in a glass mix the water and the salt until it's dissolved. Cover the dough with this mixture (that's why you have made the holes, so it gets trapped in there!), and then add the coating oil.
5

Cook in the oven 200 degrees for 15 / 20 minutes until it's golden. Add a sprinkle of sea salt on top.

Saved

Cooksnaps

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Paola Gigliello-Price @cook_26354615

on October 02, 2020 16:58

Amsterdam, the Netherlands

I am a passionate Italian who has lived in the UK for 10 years and has recently moved to Amsterdam. I travel quite a lot, and that is where my cooking inspiration comes from. My recipes are simple, but usually crowd pleasers – I am not so good at desserts (I make a mean tiramisu though!), but I am here to learn and be inspired! Also, I am no photographer, so give my recipes a go and judge them on the taste, despite how they look :D