This Focaccia is famous in Liguria, Italy. Gleaming with olive oil, scattered with slices onions or studded with green olives, this bread is soft and exceptionally tasty!
3¼cups(400g) all purpose (plain) flour(or bread flour)
3 tablespoonsextra virgin olive oil
2teaspoonssalt
Topping
⅓cuplarge green olives, pitted(or whole de-seeded green olives)
½onion(sliced thinly)
2teaspoonsextra virgin olive oil
Brine
¼cuplukewarm water
1teaspoonsalt
To finish
2tablespoonsextra virgin olive oil(extra for brushing after focaccia has baked)
Instructions
In the bowl of a stand mixer, stir together warm water, dried active yeast and honey. Allow to stand approximately 10 minutes until frothy.
Using the dough hook on the stand mixer (or use your hands), add flour to the water/yeast mixture and combine until mixture comes together. Stand 5 minutes.
Add oil and salt and continue to mix for 5 minutes (or 7 minutes by hand) until smooth and elastic.
Cover the bowl with plastic wrap and allow to rise for 45 minutes to 1 hour in a warm place.
Spread 2 tablespoons of extra virgin olive oil onto baking pan with sides.
Tip the dough gently onto the oiled, 15in x 10in (38cm x 25cm) baking pan.
Press out gently to flatten slightly to degas a little. Pick up one side of the dough stretch it, fold it over and onto itself. Repeat on all sides.
Gently stretch the dough to fit the pan. You will need to place your hands under the dough and stretch it. Don't worry if it doesn't fully stretch to fit. Set aside for 30 minutes. During the time you'll be able to stretch it out to fit.
After 30 minutes, make indentations with your fingers into the dough. Press in at an angle.
Press olive halves (or whole de-seeded green olives) into one half of the dough. Rub onion slices with olive oil then scatter onion slices over the other half.
Mix together brine ingredients until salt is dissolved. Pour over dimpled dough. Allow to proof for 30 minutes until puffy and bubbly.
In the meantime preheat oven to 450°F (235°C).
Sprinkle with flaky salt and bake on the centre rack for 20 minutes. Then move to the upper rack and bake for another 5-7 minutes until the top is golden brown.
Remove from the oven and immediately turn onto a wire rack. Drizzle or brush 2 tablespoons of extra virgin olive oil over the baked focaccia. Don't worry if it pools in the dimples, the oil will gradually soak into the bread.
Serve warm or at room temperature cut into large squares.
Notes
VariationsThere are so many variations of toppings for Focaccia Genovese. Here are some suggestions. Instead of olives and onions top with:-
fresh rosemary
chunks of cheese such are mozzarella or taleggio
black olives
cherry tomatoes
mushrooms
grapes
garlic
Tips for successThis is not the sort of recipe that you can skimp on olive oil. Use the full quantity in the recipe and make sure it’s good oil that you like the taste of.Avoid adding extra flour to the dough because this will make the focaccia dense. Use oil to stop the dough sticking to your hands or anything else!It’s important that when the Focaccia Genovese is baked, it is taken out of the pan and onto a wire rack. This way the bottom doesn’t steam and end up soggy.FAQ'sWhy did my focaccia stick in the baking pan?
It could be that you didn’t use enough olive oil. Or the baking pan is not of good quality. Be sure to use a heavy, not one that is old, maybe rusty or has seen better days.How long will Focaccia Genovese stay fresh?
Ideally, it’s best eat focaccia within hours of baking. But I will keep the bread in a sealed container in the refrigerator (or at room temperature in a cool climate) for a day or two. Reheat in the oven until warmed through and a bit crispy. Never reheat in the microwave – you won’t be happy.