Italian · Free
Focaccia Genovese
A golden, dimpled Ligurian flatbread with a crisp bottom, airy crumb, and pools of olive oil and flaky salt in every dimple -- easier to make than you think.
****+
Prep 25 min · Cook 25 min
Method
In a large bowl, whisk together the flour, instant yeast, sugar, and 2 teaspoons fine sea salt.
Add the warm water and 3 tablespoons of the olive oil, then stir with a wooden spoon or spatula until no dry flour remains. The dough will be very wet, sticky, and shaggy -- that is exactly right.
Cover the bowl tightly with plastic wrap and let it rise at room temperature for 1 to 2 hours, until at least doubled and bubbly on the surface.
Drizzle 2 tablespoons of olive oil into a 9-by-13-inch metal baking pan and rub it over the bottom and sides so the focaccia will not stick and the bottom crisps.
Gently scrape the risen dough into the pan. Drizzle a little oil on top and, with oiled hands, stretch and fold the dough toward the center a few times, then flip it smooth-side up.
Let the dough rest in the pan, uncovered, for 20 to 30 minutes until it relaxes and spreads to fill the pan. If it springs back and will not stretch, wait another 10 minutes.
Preheat the oven to 450 deg F. Drizzle the remaining 1 tablespoon of olive oil over the dough.
Press your oiled fingertips straight down all over the dough to make deep dimples, going almost to the bottom of the pan. These dimples hold pools of oil and give focaccia its look.
Sprinkle the flaky sea salt and the rosemary leaves evenly over the top.
Bake for 22 to 26 minutes, until the top is deep golden brown and the edges are crisp. The bottom should sound hollow and look golden when you lift a corner.
Let the focaccia cool in the pan for 5 minutes, then lift it out onto a rack so the bottom stays crisp. Cut into squares and serve warm or at room temperature.
Chef's tips
- Do not fear the wet, sticky dough -- that high hydration is exactly what creates the light, airy holes inside.
- Keep your fingers well oiled when dimpling so the dough does not stick and you get deep, defined dimples.
- A metal pan and a good pour of olive oil give the signature crisp, almost fried bottom crust.
Cooking times vary by equipment -- cook to temperature and to taste.
