I've made Focaccia bread before but this time I'm particularly making Focaccia from Genoa in Italy. It's a much longer process with an overnight proving. It's also a wetter dough kept moist with olive oil. People in Genoa eat Focaccia at any time of day for any meal, even dessert.
Ingredients:
3 1/2 cups flour
1 1/2 cups warm water
1 1/2 tablespoons sugar or honey
1 1/2 teaspoons yeast
1/4 cup olive oil
1 1/2 teaspoons kosher salt
Sea salt for garnish
Put the flour, sugar and yeast in a bowl.
Mix well and form into a dough.
Add the kosher salt and olive oil.
Slowly knead in the salt and oil. After about 5 minutes it should all be incorporated into the dough.
Cover with a cloth and leave it for an hour or so to rise.
After the time is up, deflate the dough by folding in half a few times. Oil an oven tray with olive oil, using your fingers to rub oil on the sides too. Place the dough on the oiled tray and leave for another 15 minutes to rest.
Cover with clingfilm and place in the fridge for at least 8 hours but overnight if you can.
When it comes out of the fridge it will have grown in size.
Make indents with your fingers on the top of the dough, pressing down at least 3/4 of the way to the bottom.
Brush with more olive oil and sprinkle with salt. When the dough has come back to room temperature warm the oven to 230 C and bake for 25-35 minutes until golden brown.
I loved this focaccia! It was salty, crisp and so fluffy inside. We had it with the Jota stew to dip in and it was lovely. I'm not sure I'll make it often as it's a longer process but I'm glad I made it to try.
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