Focaccia alla Genovese

Alana Markel – ANTH 151

Ingredients
For Dough:
- 1 cup of warm(ish) water
- 2 ½ cup bread flour (plus extra in case it’s needed)
- 1 tsp honey
- ½-1 tsp dry yeast
- ½ tsp salt
- 2 tbsp Extra virgin olive oil
For salamoia/topping:
- 3 tbsp EVOO
- 3 tbsp water
- Sea salt flakes
- (optional) herbs like rosemary or oregano

Instructions:
Note: I used a bread machine to knead rather than a mixer, but the
instructions are the same.
1. In a mixer bowl add lukewarm water and yeast. Let sit for a
few minutes until yeast is completely dissolved.
2. In mixer add honey, flour, olive oil and salt. Give a quick
stir.
3. Start kneading on low speed (If using a stand mixer use
dough hook attachment.) Once flour has been completely
incorporated increase the speed and knead for about 10
minutes until the dough comes together around the kneading
hook, becomes elastic and smooth. Add a bit more flour if
needed.
4. Place the dough in a large bowl greased with extra virgin
olive oil, and cover the bowl with plastic wrap and a kitchen
towel. Let rise for 1.5 – 2 hours in a warm place (I put mine
outside). The dough should double or even triple in size.
(see images below)
5. Pour extra virgin olive oil on a 9×13 inch baking pan. Let the dough
fall from the bowl onto the pan. Turn it over to coat another side of
the dough with olive oil.
6. Using your hands pat the dough down to fit the pan. Try to maintain
the same thickness all over the pan, and don’t be afraid to keep
moving it to the corners as necessary.
7. Cover with a lid if you have a lid that fits the pan or with linen
towel and let rise for another 30-60 minutes or until it has doubled
in size.
8. In the meantime, prepare salamoia: beat water with extra virgin
olive oil quickly with a fork until they combine. Preheat oven to
450F.
9. Once your focaccia has doubled in size pour salamoia all over it. Using
your fingers, press down the dough to imprint dimples all over focaccia.
Sprinkle with coarse sea salt or sea salt flakes (don’t be shy) and also
any herbs you may want. I used some on part and kept the other only sea
salt.
10. Bake 15-20 minutes (preferably in the lower part of the oven).

11. Enjoy Warm!