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One of our Baking favorites! A typical Ligurian specialty, this focaccia is magical, crunchy from the outside soft and fragrant from the inside, it is so good that Ligurian have it for breakfast soaked in cappuccino.
We will share with you today the secrets coming straight from Liguria to replicate baking this focaccia at home. The process is a bit long, it takes various steps of working and resting for the dough mix, yet the result is well worth it!
Cooking time: 25 mins | Prep time: 40 mins | Ingredients for 6 people |
What do you need?
300 gr of all purpose flour
200 ml of lukewarm water
1 teaspoon of sugar
15 gr of fresh yeast or 7,5 gr of active dry yeast
Extra Virgin Olive oil
1 tablespoon of fine Salt
Coarse salt
How to proceed?
Whisk the yeast, honey, and lukewarm water in a medium bowl add two tablespoons of extra virgin olive oil.
Add half the quantity of the flour (150 gr); mix with a wooden spoon until you have a soft and smooth dough. Feel free to use a standing mixer to prepare the dough.
Add the remaining flour and 1 tablespoon of salt. Work the dough for at least 10 minutes. Cover with a wet kitchen cloth and let it rest for 10 minutes.
Generously oil a rectangular baking tray. Scoop the dough out of its bowl onto the middle of the tray. Flatten the dough out into a roughly rectangular shape of 3 cm thickness.
Bruch the surface with some olive oil and leave to rise for 1 hour in the oven with the light on.
Spread the dough out with your hands, until it thinly and evenly covers the entire surface of the baking pan. Press the surface with the tips of your fingers to create little dimples all over the surface like the typical holes of the focaccia. Leave it to rest for another 30 minutes.
In the meantime, prepare in a cup 50 ml of water mixed with 50 ml of Extra virgin olive oil. Spread the mixture over the focaccia and sprinkle with some coarse salt.
Let the dough rest for another hour.
Heat the oven to 230C. Cook the focaccia in the oven for 20 minutes until golden brown.
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