Genova style focaccia

When I decided to try this recipe, encouraged by the promising post title “Giorgio Locatelli’s foolproof focaccia”, I had no idea about the great secret that the famous Cavoletto was about to reveal. No elephant pregnancy-like rising times. No fermentations with improbable living organisms, handed down by some Paleolithic ancestors. Just a simple recipe, with simple ingredients and simple procedures. All without finding your hands forever trapped in a gluey gluten mass. And, hear ye, with a preparation time equal to the duration of a football match. A wonderful Sunday focaccia: could it be any better than this?

Ingredients for 1 focaccia

– “00” flour, 250g
– manitoba flour, 250g
– brewer’s yeast, 15g
– room temperature water, 300g or a little more
– extra virgin olive oil, 2 tablespoons
– salt, 1 tablespoon and ½

– room temperature water, 65g
– extra virgin olive oil, 65g
– salt, 20g (3 teaspoons)

– Dough: 5 min
– Rising: 10+10+20+20 = 60 min
– Cooking: 25 min
Total: 90 min, just as long as a football match

1. In a wide bowl, mix both the flours together with the salt. Make a hole in the middle and pour the oil inside, as well as the yeast, dissolved in the water. I suggest you dissolve the yeast in a little of the water needed, adding the rest little by little afterwards. The reason for this is that if the dough is too dry you can always add a little more water, whereas if it is too damp it will be harder to fix it. You should get a soft dough, only by stirring with a wooden spoon to mix the ingredients, without kneading with your hands. Grease the surface with a little oil, cover with a cloth and leave to rest for 10 minutes, away from airstreams (inside the turned-off oven, for instance).

2. Brush a baking tin with oil and pour the dough inside it. Grease the surface with oil again, let rest for another 10 minutes, still covered.

3. Spread the dough very delicately with a rolling pin, from the center outwards, once in one side and once in the other. Do not press too hard, to avoid breaking the air bubbles that will have formed inside during rising. Let rest for 20 minutes.

4. In the meantime, prepare the brine by emulsifying all the ingredients with a whip (or a fork), until you reach a green, creamy texture.

5. After time has passed, with the tip of your index make a lot of dimples over the whole surface of the focaccia. Mix the brine again and pour it over the focaccia, filling all the dimples. Let rest for another 20 minutes.

6. Bring the oven to a temperature of 220°, then bake the focaccia until golden, for about 25 minutes. Once cooked, remove from the baking tin to avoid the bottom from overcooking.

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2 Responses to Genova style focaccia

  1. Malli says:

    Lovely texture, soft and beautiful Foccaccia makes my mouth water:)

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