Focaccia alla Genovese (Genovese Flatbread)
Brief description of the dish: A traditional Italian flatbread originating from Genoa, typically served as an antipasto or side dish.
Ingredients
Dry Ingredients
- 1 kg all-purpose flour
- 10 g salt
- 15 g active dry yeast
Wet Ingredients
- 350 ml warm water
- 20 g olive oil
Additional ingredients
- 2 tbsp fresh rosemary leaves
- 2 tbsp coarse sea salt
Focaccia Sauce (optional)
Mix the following:
- 1/4 cup extra virgin olive oil
- 2 cloves minced garlic
- 1 tsp dried oregano
- 1 tsp dried rosemary
Recipe Steps
1. Activate Yeast
Combine warm water, yeast, and a pinch of sugar in a bowl. Let it sit for 5 minutes until the mixture becomes frothy.
2. Mix Dry Ingredients
In a separate bowl, combine flour, salt, and a pinch of sugar.
3. Combine Wet and Dry Ingredients
Add olive oil to the dry ingredients and mix until a shaggy dough forms. Gradually add the yeast mixture and knead for 10 minutes until smooth and elastic.
4. Ferment Dough
Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it ferment in a warm place for 1 hour until doubled in size.
5. Shape Dough
Punch down the dough and shape it into a rectangle or oval, about 2 cm thick.
6. Dimple Focaccia
Use your fingers to create dimples on the focaccia surface. Drizzle with olive oil and sprinkle with rosemary leaves and coarse sea salt.
Optional: Olive Oil and Herb Focaccia
- Preheat oven to 425°F (220°C). Brush the focaccia with olive oil and sprinkle with chopped fresh herbs like parsley, basil, or oregano.
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Generated time: 2026-03-09 19:46:09