Focaccia Genovese con Farina Petra 5037

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.

Mix the dry yeast into the flour to evenly distribute it.

In a separate bowl, combine all the water with a few tablespoons of flour to create a batter, removing lumps.

Gradually add more flour, a few tablespoons at a time, mixing until smooth.

Once a batter is formed, add salt and oil, along with the barley malt, mixing energetically for about 3-4 minutes to develop gluten.

Incorporate the remaining flour into the mixture, bringing the dough from the outside to the inside for about 10 minutes until smooth.

Cover the dough and let it rest for about 20 minutes to relax.

After resting, shape the dough into an elongated loaf and cover with plastic wrap and a kitchen towel, keeping it warm for about 30 minutes.

After 30 minutes, the dough should have risen; fold it gently to maintain its shape.

Prepare two trays (35x25 cm) by oiling the bottom with a brush.

Gently roll out the dough to fit the trays, trying not to crease it, and let it rise for another 30 minutes.

Add salt to the top of the focaccia to prevent drying, then let it rise for 60 minutes after creating dimples with your fingers.

Bake in the oven at 220-240°C for about 12-14 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens