"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." — THYCOOK
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active dry yeast
2 1/2 cups
unbleached bread flour
extra-virgin olive oil
1/4 cup Biga
additional extra-virgin olive oil for brushing
cornmeal for dusting
I felt like this was more trouble than it was worth. It wasn't bad, but I like my bread maker's focaccia bread recipe better.
I always make it and all my friend are crazy about it.
i usually add salt and rosmary (or oregan) on the top and extra oil to make the crust crispy.
it's good to serve italian starters with it.
* Percent Daily Values are based on a 2,000 calorie diet.
Focaccia Alla Genovese
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 74
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The crust is crunchy and the center is moist. What’s not to love?