Genoese focaccia bread (homemade)


Into the dough kneader (or robot) put water, warm winter at room temperature in other seasons, the extra virgin olive oil, salt and malt (helps the leavening and gives the color to the cake: it can be replaced by sugar). Start the mixer to mix, then add half the flour and knead. Dissolve yeast in a little water and add to the dough: the yeast must be separated from the salt. Add the remaining flour and knead.

Cover dough with a cloth and let rise for 15 minutes.

Divide the dough into two parts, grease a baking pan (mine are 22x32) and put the dough in the center, grease the bottom and turn it over or brush the top with oil.



Let rise in the oven off, with the light on for about 60 minutes.
After this time period, extend the dough to fill the whole pan, and sprinkle with coarse salt, without excess. Put back in the oven to rise for 30-40 minutes.


After this second rising, with open hands, fingers detached and folded to "claw", crush the dough leaving dimples ("navels"); then pour a little water, spread it, pour a little oil and spread again.

It still makes it rise for 60 minutes in the oven off with light on.

For the focaccia with the onion, slice the onion into slices of about 2 mm., The mixes with extra virgin olive oil and spreads over the dough (I preferred to wither slightly in pan with olive oil and white wine, half glass for each).

For the focaccia with olives, green olives have in rows parallel and aligned.

For the cake with cherry tomatoes, place the cherry tomatoes cut in half in rows parallel and aligned.

This is followed by baking at 220 degrees for about 15-20 minutes (depending on the oven: the surface should be golden).

Brush with olive oil.

NB: after cooking, if you hold the pan should turn it over to prevent "sweating"!


FLOUR 00 gr. 320  
WATER gr. 180  of which 20 gr. to dissolve the yeast
MALT gr. 3  or sugar
SALT gr. 5  for the dough
BREWER'S YEAST gr. 17  or 6 gr. dried yeast
EXTRAVIRGIN OLIVE OIL enough    to dress and brush
COARSE SALT enough    




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