Genoese focaccia, or "fugassa" in the Ligurian dialect, is a soft, flatbread typical of Genoa, famous for its airy texture and slightly salty taste. Perfect to enjoy on its own, with olive oil, or with cold cuts, it is a staple of Italian cuisine. Discover here how to prepare this specialty at home!
Ingredients
For a classic focaccia, here’s what you’ll need:
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500 g type 00 wheat flour
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300 ml warm water
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15 g fresh baker's yeast (or 5 g dry yeast)
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10 g fine salt
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10 g sugar
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40 ml extra virgin olive oil
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Coarse salt and olive oil for finishing
Preparation
1. Dough preparation
In a bowl, dissolve the yeast in warm water with the sugar and let it rest for a few minutes. Then add the flour and start mixing. Add the salt and olive oil, then knead for about ten minutes until you get a smooth and elastic dough.
2. First rise
Form a ball with the dough, place it in a lightly oiled bowl, cover with a clean cloth, and let it rise for about 2 hours, or until the dough doubles in size.
3. Shaping and preparing the focaccia
Once the dough has risen, spread it in a lightly oiled rectangular pan, gently stretching it with your hands. Let it rest for another 30 minutes. Then, use your fingers to make dimples all over the surface of the dough.
4. Second rise and seasoning
Let it rise for another 30 minutes. Then, drizzle the dough with a mixture of water, olive oil, and a pinch of coarse salt.
5. Baking
Preheat the oven to 220°C and bake the focaccia for 15 to 20 minutes, until it is nicely golden. When it comes out of the oven, brush with a little olive oil and let it cool slightly before enjoying.
Tips for a perfect focaccia
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For an even more flavorful focaccia, add aromatic herbs like rosemary or thyme.
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If you like a sweet touch, try adding a bit of honey to the dough.
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For a richer version, top it with olives, cherry tomatoes, or cheese.
Enjoy your meal! Now that you know how to prepare Genoese focaccia, all that's left is to try it and savor it like in Italy!