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–+ servings

Genoa-Style Focaccia

I used to only make focaccia that was big and fluffy, but Genovese-style focaccia changed everything for me. It's light, crispy on the edges but soft in the middle, and perfect for sandwiches, stews, sides and toasts.
Prep Time 30 minutes
Cook Time 22 minutes
Proofing Time 2 hours
Servings: 8 slices

Equipment

Ingredients

  • 3.5 grams active dry yeast, a heaping 1 tsp
  • 60 mL water at 85°F-95°F , 1/4 cup
  • 390 grams bread flour , 3 cups
  • 300 mL water at 85°F-95°F , 1 1/4 cup
  • 1/2 tablespoon Morton's Kosher Salt
  • 1/4 cup olive oil, plus more for drizzling

Instructions 

  1. In the bowl of your stand mixer, whisk together the active dry yeast and 1/4 cup of warm water. Let sit for 3-5 minutes or until it starts to bubble slightly.
  2. When the yeast is active, add in the bread flour, water and salt. Mix by hand until you have a shaggy dough. Then use the dough hook attachment to mix the dough on low for 2 minutes. It should look very wet, almost like batter.
  3. Cover the bowl and let it rest for 15 minutes. Then mix the dough on medium-high for 10 minutes. The dough is ready when you see it start to pull away from the edges of the bowl and cling to the dough hook.
  4. ***To do this without a stand mixer, knead by hand on an unfloured surface for 15 minutes. Get ready to do some WORK ;)
  5. While the dough is mixing, pour 2-3 tablespoons of olive oil into a large bowl. Swirl the bowl around to coat the edges.
  6. Place the dough into the bowl and lift it slightly with your hands to make sure that it is surrounded by oil. This will prevent sticking.
  7. Cover with cling wrap and let the dough rise in a warm place for at least 1 hour, or until doubled in size.
  8. When the dough has risen, gently use your hands to lift it up from the bowl and place it down again. This will deflate the dough. Do this a few more times until the dough has puffed down slightly.
  9. Generously oil your 13"x 9.5" baking sheet. Plop the dough in the center and gently stretch it towards the edges. It won't reach all the way (yet) but do your best.
  10. Cover and let it rest for 10 minutes to let the gluten relax, then stretch it all the way towards the edges of the pan.
  11. Cover and put the dough in a warm place for the second proof. You can also proof it in your fridge for 12 hours if you want to bake the next day. If baking on the same day, let it proof for 1 hour or until it has bubbled up to the top of the sheet pan.
  12. Preheat the oven to 425°F and set a rack in the center of the oven.
  13. When the dough has risen, add the remaining 1 tablespoon of olive oil to the top. Using your fingers, gently dimple the dough. You can indent your fingers all the way to the sheet pan and watch the dough bounce back. It's fun!
  14. Top with your favorite toppings or just flakey salt, and bake at 425°F for 25-30 minutes or until golden brown and crusty.
  15. Serve warm!