Best 2 Focaccia Alla Genovese Recipes

In the beautiful region of Liguria, Italy, where the Mediterranean Sea meets the rugged Apennines, lies a culinary treasure that has captivated taste buds for generations: Focaccia alla Genovese. This delectable flatbread, with its golden-brown crust, aromatic herbs, and irresistible fluffy interior, embodies the essence of Ligurian cuisine. Embark on a culinary journey to discover the art of creating Focaccia alla Genovese, a masterpiece that has stood the test of time and continues to delight palates to this day.

This article presents a collection of carefully curated recipes that will guide you through the process of making this iconic bread. From the classic Focaccia alla Genovese, with its generous topping of fragrant olive oil, sea salt, and fresh rosemary, to innovative variations that incorporate unique flavors and ingredients, these recipes offer something for every palate. Whether you're a seasoned baker or just starting your culinary adventures, you'll find the guidance and inspiration you need to create this timeless Ligurian delicacy.

Here are our top 2 tried and tested recipes!

SOURDOUGH FOCACCIA ALLA GENOVESE

Sourdough Focaccia alla Genovese image

Classic Genovese focaccia made without commercial yeast. I adapted this recipe during the Covid-19 lockdown. Using a mother dough gives the taste an edge commercial yeast just can't achieve. I do the second rise overnight. This way it will be ready to bake for lunchtime.

Provided by Buckwheat Queen

Categories Bread Yeast Bread Recipes Flat Bread Recipes

Time 5h45m

Yield 8

Number Of Ingredients 10

Ingredients

2 ½ cups high-protein bread flour (such as King Arthur Flour®), divided
1 cup water, divided
¾ cup sourdough starter discard, at room temperature
6 tablespoons extra-virgin olive oil, divided, or as needed
1 teaspoon fine sea salt
1 tablespoon water
12 pitted green olives
6 cherry tomatoes, halved
1 sprig fresh rosemary
½ teaspoon flaked salt

Steps:

Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours.
Attach dough hook and begin to mix the starter. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes.
Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight.
Lightly oil a shallow 12x16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height.
Preheat the oven to 400 degrees F (200 degrees C).
Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top.
Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Drizzle olive oil on top before serving.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 34.4 g, Cholesterol 0.1 mg, Fat 11.7 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 1.6 g, Sodium 478.7 mg, Sugar 0.7 g

FOCACCIA ALLA GENOVESE

Focaccia Alla Genovese image

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

Ingredients

½ cup warm water
½ teaspoon active dry yeast
2 ½ cups unbleached bread flour
½ teaspoon salt
½ cup cold water
1 tablespoon extra-virgin olive oil
1/4 cup Biga
1 tablespoon additional extra-virgin olive oil for brushing
2 teaspoons cornmeal for dusting

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

Tips:

Use high-quality ingredients for the best flavor. Look for extra virgin olive oil, sea salt, and fresh herbs.
Proof the yeast in warm water or milk before adding it to the dough. This will help to ensure that the yeast is active and will produce a light and fluffy focaccia.
Knead the dough for at least 5 minutes, or until it is smooth and elastic. This will help to develop the gluten in the flour and will result in a chewy focaccia.
Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size. This will allow the yeast to produce carbon dioxide gas, which will create air pockets in the dough.
Preheat the oven to the highest temperature possible before baking the focaccia. This will help to create a crispy crust.
Brush the focaccia with olive oil before baking. This will help to prevent the focaccia from drying out.
Bake the focaccia for 20-25 minutes, or until it is golden brown.
Let the focaccia cool for at least 15 minutes before slicing and serving. This will help to prevent the focaccia from falling apart.

Conclusion:

Focaccia alla genovese is a delicious and versatile bread that can be enjoyed on its own or with a variety of toppings. It is a perfect addition to any meal, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy bread recipe, give focaccia alla genovese a try. You won't be disappointed!