FOCACCIA ALLA GENOVESE
This is a traditional olive oil flat bread from Genoa Italy. It takes a lot of time to make, but the extra rising time gives the bread a fabulous flavor.
Provided by THYCOOK
Categories Bread Yeast Bread Recipes White Bread Recipes
Time P14DT19h35m
Yield 4
Number Of Ingredients 9
Steps:
- Place 1/2 cup warm water in a small bowl, and sprinkle yeast over the surface. Let stand until yeast is absorbed, about 10 minutes.
- Combine flour and salt in a large bowl. Make a well in the center, and pour in the cold water, yeast mixture, 1 tablespoon olive oil, and biga. Stir together using a sturdy wooden spoon.
- When the dough comes together, turn out onto a floured surface, and knead vigorously for about 20 minutes. Take a few 1 to 2 minute breaks if you like. The dough will be somewhat sticky until it is fully kneaded. Form dough into a ball. Rub the inside of a clean bowl with oil, and place the dough in it. Turn to coat the ball with oil. Cover with a towel and let rise at room temperature until doubled in size. This will take about 1 1/2 hours.
- Punch down the dough by folding the edges into the center and turning it over so the top is once again smooth. Cover the bowl again, and let the dough rise a second time until doubled, about 45 minutes.
- Turn the dough out onto a floured surface and gently flatten into an 8 inch square using the palms of your hands. Cover and let rise again.
- Preheat the oven to 425 degrees F (220 degrees C). Place a baking stone in the oven while it preheats. Dust a bakers peel with cornmeal, and gently slide it under the dough square. Use your fingers to make a dimpled surface by pressing them about 3/4 of the way down into the dough. Mist with water.
- Sprinkle a little cornmeal over the surface of the baking stone. Slide the square off of the peel onto the baking stone. Mist some water into the hot oven, and quickly shut the door.
- Bake for 30 minutes in the preheated oven, until the top is golden brown. Remove from the oven to cool on a wire rack. Brush the surface with remaining olive oil while the foccacia is still hot.
Nutrition Facts : Calories 376.7 calories, Carbohydrate 63.4 g, Fat 8.2 g, Fiber 2.2 g, Protein 10.6 g, SaturatedFat 1.2 g, Sodium 294.5 mg, Sugar 0.3 g
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V.V L
[email protected]This focaccia looks so delicious!
David Anjola
[email protected]I can't wait to try this focaccia recipe.
Azuolas Mazas
[email protected]This focaccia is perfect for a quick and easy meal.
Reyasat Anxari
[email protected]I love the way the focaccia bread pairs with the toppings.
Archie Stone
[email protected]This focaccia is so easy to make, and it's so delicious.
steven zimmerman
[email protected]I'm definitely going to make this again.
Mubiru Samuel
[email protected]This is the best focaccia I've ever had!
Rana Abdul Jabbar
[email protected]I've never had focaccia before, but this recipe made me a fan.
Angelo Duran
[email protected]This focaccia is perfect for a party or a potluck.
Alli Bahi
[email protected]I love the flavor of the focaccia bread.
Thandeka Shongwe
[email protected]I didn't have any olives on hand, so I used sun-dried tomatoes instead. They worked great!
ABDALLA YARE
[email protected]The dough was a little sticky, but it was easy to work with. I used a food processor to make the dough, which made it even easier.
Paulie Watson
[email protected]This was my first time making focaccia, and it turned out great! I followed the recipe exactly, and it was easy to follow.
Sulman Khan
[email protected]I've made this focaccia several times now, and it's always a hit. It's so easy to make, and it's always so delicious.
Md Limon Khan
[email protected]This focaccia was absolutely delicious! The dough was light and fluffy, and the toppings were perfectly balanced. I especially loved the combination of the salty olives and the sweet tomatoes.