READY IN ABOUT 15 days

Focaccia Alla Genovese

Read Reviews (2)

"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

Directions

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.

Kitchen-Friendly View

PREP 14 days 19 hrs
COOK 35 mins
READY IN 14 days 19 hrs 35 mins

Footnotes

Editor's note
If you do not have a peel or baking stone, the bread may be formed and baked on a baking sheet dusted with cornmeal.
Get the recipe for Biga

Reviews More Reviews

Oct 12, 2005

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.

—Cookingfor3

See full review »

Aug 11, 2011

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.

—Chef at Your Door!

See full review »

3 Ratings

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Tomato Focaccia Bread

Bread Machine Focaccia

Easy Focaccia

Parmesan Focaccia Bread

Fantastic Focaccia Bread

Biga

Focaccia Bread

Ciabatta

Easiest Focaccia Recipe

Sun Dried Tomato Focaccia

Nutrition

Calories
377 kcal
19%

Carbohydrates
63.4 g
20%

Cholesterol
0 mg
0%

Fat
8.2 g
13%

Fiber
2.2 g
9%

Protein
10.6 g
21%

Sodium
295 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Focaccia Alla Genovese

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 377
Calories from Fat: 74

% Daily Value *
Total Fat 8.2g 13 %
Saturated Fat 1.2g 6 %
Cholesterol 0mg 0 %
Sodium 295mg 12 %
** Potassium 98mg 3 %
Total Carbohydrates 63.4g 20 %
Dietary Fiber 2.2g 9 %
Protein 10.6g 21 %
Sugars 0.3g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 2 %
** Iron 39 %
** Thiamin 72 %
** Niacin 68 %
** Vitamin B6 3 %
** Magnesium 8 %
** Folate 95 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.