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Genoese Focaccia

Genoese focaccia recipe with 24-hour fermentation using stone-ground flour.



​Flour Antiqua Tipo 1 strong         400gr

Flour Antiqua tipo 1 Medium      600gr

Water                                                650gr

Malt 12000 u.p.                                  20gr

Fresh yeast                                         10gr                                                100gr

Extra virgin olive oil                       40gr

Salt                                                      20gr


Autolysis: Pour the flours and malt into the mixer, add water (60% of total flour weight) and knead for about 3/4 minutes on first speed. Let rest in the mixer or in a container for 30 minutes.

Dough: Start the mixer on first speed and add the yeast, Li.Co.Li and as soon as it's well mixed, switch to second speed and develop the gluten perfectly. Once the dough is smooth and elastic, gradually add the remaining water with the dissolved salt to speed up its absorption. Close the dough by adding the oil gradually. The final temperature of the dough should be at most 24C°.

Rest: Let rest for 15 minutes at room temperature in a container.

Division: Cut into 800-1200g balls, let them rest covered for about 45 minutes.

Rolling: Roll out the focaccia on previously cleaned and oiled trays, up to 70% of the size. Let rest for 10/15 minutes and then proceed with the final rolling of the focaccia. At this point, you can proceed with two alternative solutions:

1 - Fermentation: Place in a fermentation holding cell or in the refrigerator (in this case covered with cloths) at +4°C for a maximum of 24 hours.

 2 - Fermentation and Topping: Place in a cell to ferment at 27°C with 70% humidity until the initial volume doubles. Prepare the brine with 10g of salt dissolved in 100g of warm water and 50g of EVO oil (per tray) pour it uniformly on each tray and finally make the classic "navels" on the entire surface of the dough. Wait for 1 hour of fermentation.

Cooking: Bake in a static oven without steam at 260°C for about 12 minutes.

focaccia genovese.jpeg
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