How Italians Make FOCACCIA | Classic Focaccia GENOVESE Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour can be more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

rosemary

🥗Healthier: thyme

💰Cheaper: oregano

Thyme offers a similar flavor profile, while oregano is usually cheaper.

sea salt

🥗Healthier: Himalayan pink salt

💰Cheaper: table salt

Himalayan salt is often considered healthier, while table salt is more cost-effective.

Add 2 teaspoons (6 grams) of dry yeast to a bowl for leavening.

Add malt to the bowl for color and fragrance.

Pour in 12 ounces (about 330 grams) of room temperature water.

Add dry ingredients a little at a time.

Incorporate olive oil and a bit of lard into the mixture.

Knead the dough by hand for 15 minutes, or use a stand mixer for 10 minutes at low speed.

Let the dough rest for 10 minutes if needed, then knead until smooth.

Fold the dough to create structure, performing two folds.

Let the dough rest for 30 minutes.

Split the dough into two portions of about 470 grams each.

Perform a final round of folds on each piece of dough.

Let the dough balls rest for another 30 minutes.

Transfer the dough to a lightly floured 16 by 12 inch tray.

Flatten the dough with hands and use a rolling pin to create a rectangle the size of the tray.

Cover the trays and let the dough rest for 20-30 minutes.

Let the dough rise in the tray for 1 hour.

Slice two onions and microwave them for 3 minutes to pre-cook.

Soak olives in water for at least 30 minutes to purge excess salt.

Prepare a brine of water with 5% salt for the focaccia toppings.

Press holes into the dough with firm pressure, creating the classic dimples.

Add olive oil into the holes of the dough.

Pour half of the brine over each focaccia and spread it evenly.

Let the focaccia rise for 45 minutes.

Preheat the oven to 450°F (230°C) with a pizza stone inside.

Bake the first focaccia for 15 minutes at 450°F (230°C).

Top the second focaccia with the pre-cooked onions and olives while the first one bakes.

Bake the second focaccia for the same time and temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens