Focaccia
By Groceree
Also known as Focaccia Genovese · Rosemary Focaccia
A wet, olive-oil-rich dough proved slowly, dimpled deeply with the fingertips, drenched in brine and oil and baked until crisp underneath and airy within.
Last updated
- Servings
- 10 servings
- Prep
- 30 min
- Cook
- 25 min
- Total
- 13 h
Ingredients
- strong white flour500 g
dried yeast5 g
water430 ml
olive oil100 ml
salt10 g
rosemary3 sprigs
sea salt2 tsp
Instructions
- 01
Mix the , the and 400 ml of the , lukewarm, to a very wet, shaggy dough, then add the and 2 tablespoons of the and work it for 5 minutes. It will be too sticky to knead normally — that is correct.
- 02
Cover and leave for 30 minutes, then do a set of stretch-and-folds: lift one side of the dough and fold it over, rotating the bowl. Repeat three times at 30-minute intervals.
- 03
Cover and refrigerate overnight, for 8 to 12 hours. The slow cold rise builds flavour and those big irregular holes.
- 04
Pour 3 tablespoons of the into a baking tin and tip the dough in. Let it relax for 1 hour, then stretch it gently to the corners.
- 05
Prove for 1 more hour until puffy and bubbly. Meanwhile heat the oven to 230°C.
- 06
your fingers and press them straight down into the dough all over to make deep dimples, touching the bottom of the tin.
- 07
Pour over the remaining mixed with the remaining 2 tablespoons of — the brine pools in the dimples. Pick the leaves and scatter them over with the flaky .
- 08
Bake for 20 to 25 minutes until deep golden and crisp on the base.
Notes
- The dough is meant to be very wet. That high hydration is what makes the open, airy crumb.
- Press the dimples all the way to the bottom of the tin. Shallow dimples disappear in the oven.
- Genoese focaccia is dressed with a brine of oil and water, which is what gives the soft pools and crisp top together.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 6 g
- Carbs
- 34 g
- Fat
- 9 g
Estimated from the ingredients.
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