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Focaccia genovese with olive oil
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Focaccia genovese with olive oil

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Genoa-style focaccia, golden on top and soft underneath, with dimples filled with olive oil and brine.

A recipe from the ITALAZA kitchen

VegetarianNo porkNo ingredient containing lactoseFor childrenSmall budgetIntermediate2 to 4 € per serving excluding fresh produce

Preparation 205 min · Cooking 20 min (not counting bringing the water to the boil)

Servings 4 servings

On ITALAZA, to add to your basket

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500 g for the recipeCaputo Nuvola Flour – Type 0Caputo1 kg · 3,90 €/kgITALAZA
3,90 € 1
6 g for the recipeMolino Dallagiovanna Instant Dry YeastMolino DallaGiovanna500 g · 21,00 €/kgITALAZA
10,50 € 1
10 tbsp for the recipeCa' d'Ò Taggiasca Olive Oil, Riviera Ligure PDOCa'dò75 cl · 42,67 €/LITALAZA
32,00 € 1

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eau tiède320 ml
sel fin2 tsp
eau pour la saumure60 ml
gros sel4 pinches

To go with it

Our suggestions, to add if you wish.

Lurisia Chinotto – Chinotto Soda from SavonaLurisia27,5 cl · 10,55 €/L
2,90 €

In the kitchen 8 steps

  1. In a mixing bowl, dissolve the yeast (6 g) in the warm water (320 ml), then add the flour (500 g) and mix.
  2. Add the fine salt (2 tsp) and a drizzle of olive oil from the total amount (10 tbsp), then knead for 10 minutes until the dough is smooth and supple.
  3. Cover and leave to rise for 1 h 30 at room temperature, until the dough has doubled in volume.
  4. Generously oil a baking tray (about 30 × 40 cm for four people), place the dough on it and stretch it out with your fingertips; if it springs back, wait 10 minutes and try again.
  5. Cover and leave to rise for another 1 hour in the tray; preheat the oven to 230 °C towards the end.
  6. Whisk the brine water (60 ml) with a generous drizzle of oil to emulsify.
  7. Press your fingertips flat into the dough to make dimples, pour over the brine, scatter with coarse salt (4 pinches) and leave to rest for 30 minutes.
  8. Bake for 18 to 20 minutes, until the focaccia is golden, then drizzle with the remaining oil as soon as it comes out of the oven.

Tip: Be generous with the brine: the water mixed with oil keeps the dimples soft as the surface turns golden.

Probably contains: gluten · check the labels
Product labels: Caputo Nuvola Flour – Type 0, Molino Dallagiovanna Instant Dry Yeast, Ca' d'Ò Taggiasca Olive Oil, Riviera Ligure PDO

46,40 €