Focaccia Genovese

Ingredients

• 500 g all-purpose flour - preferably Italian '00' flour
• 300 ml warm water - about 37°C (98°F)
• 10 g active dry yeast - or fresh yeast equivalent
• 10 g salt - sea salt preferred
• 80 ml extra virgin olive oil - plus extra for drizzling
• 1 tablespoon fresh rosemary - finely chopped, optional
• 1 tablespoon coarse sea salt - for topping

Step-by-step instructions

1. In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt, then make a well in the center. Pour in the yeast mixture and olive oil. Mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
4. Preheat the oven to 220°C (425°F). Once the dough has risen, punch it down and transfer it to a greased baking sheet. Gently stretch it out to fit the sheet, using your fingers to create dimples all over the surface.
5. Drizzle with more olive oil, sprinkle with coarse sea salt and rosemary, if using, and let it rise again for about 20 minutes.
6. Bake in the preheated oven for 20-25 minutes until golden brown. Remove from the oven and allow to cool slightly before slicing.

Serving suggestion

Serve warm or at room temperature, drizzled with additional olive oil, alongside olives, cheeses, or cured meats for a traditional Italian appetizer experience.

Nutrition per serving (estimated)

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