Ligurian Focaccia

Focaccia Genovese

Ingredients

500g tipo 00 flour, 330ml water, 6g fresh yeast, 10g salt, 100ml olive oil, coarse salt, rosemary

Detail Steps and Procedure

Day 1 – Biga (Pre-ferment): Mix 200g tipo 00 flour, 130ml water at 20°C, 1g fresh yeast until shaggy dough forms. Cover, ferment at room temperature 12-16 hours until bubbly and tripled. Day 2 – Main Dough: In stand mixer with dough hook, combine biga, 300g tipo 00 flour, 200ml water at 20°C, 10g salt, 5g malt syrup (or honey), 5g fresh yeast. Mix 3 minutes low speed, then 10 minutes medium speed until smooth, elastic dough. Gradually add 50ml extra virgin olive oil while mixing until fully incorporated. First rise: Transfer to oiled bowl, cover, rise at 25°C for 2 hours. Dimpling and Second Rise: Pour 3 tbsp olive oil onto 30x40cm baking sheet with rim. Place dough on sheet, gently stretch to fill corners. If resistant, rest 10 minutes, stretch again. Create dimples: Press fingertips straight down to bottom of pan across entire surface. Second rise: Cover with damp cloth, rise at 25°C for 3-4 hours until puffed and airy. Topping and Baking: Preheat oven to 220°C/425°F with rack in lower third. Dimple again lightly. Pour over 1/4 cup olive oil mixed with 1/2 cup warm water, letting it pool in dimples. Sprinkle with 2 tsp coarse sea salt, 1 tbsp fresh rosemary leaves. Bake 20-25 minutes until golden brown, crisp bottom. Immediately brush with extra olive oil, cool on wire rack.

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