Focaccia with Sage soft and well-seasoned as per Genoese tradition. This is the classic focaccia found in Genoese bakeries, while in the Ligurian hinterland, a taller version cooked in a round pan is prepared. Little yeast and a half-day rising for a focaccia that, if eaten still warm, is out of this world!
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All seasons
- Energy 345.28 (Kcal)
- Carbohydrates 56.90 (g) of which sugars 1.31 (g)
- Proteins 7.72 (g)
- Fat 12.02 (g) of which saturated 1.84 (g)of which unsaturated 1.12 (g)
- Fibers 10.09 (g)
- Sodium 1,264.75 (mg)
Indicative values for a portion of 126 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups flour (Caputo pizzeria)
- 3/4 cup water
- 1 1/4 tsp fresh yeast
- 1 1/2 tsp fine salt
- 1 tsp sugar
- 1 1/2 tbsp extra virgin olive oil
- 10 leaves sage
- 2 tbsp extra virgin olive oil
- 2 tbsp water
- 1 tsp coarse salt
Tools
The recipe contains IconA affiliate links
- Food scale
- Bowl
- Nonstick baking pan
- Kneading board
Steps
Wash, dry, and chop the sage leaves with a knife and add them to the flour in a bowl. Dissolve the yeast in room temperature water and add the sugar, pour it onto the flour and mix until the liquid is absorbed. Add oil and fine salt and knead.
Turn the dough onto the work surface and work it carefully. Form a dough ball and leave it for 15 minutes covered with the bowl. After the time has passed, spread it out with your fingers and fold the two edges first horizontally and then vertically. Repeat this operation 3 times with 15 minute rests between each until a soft and elastic mass is obtained. Place the dough in the well-oiled baking pan, cover it with a large bowl, and let it rest for 5 hours in the turned-off oven with the door closed.
After the time, spread the dough in the baking pan and leave it for 30 minutes more. Prepare the seasoning, an emulsion of oil and water, pour it over the surface, and with all fingers make the classic holes that will fill with seasoning. Salt with the coarse salt, letting the grains fall into the holes. Turn on the oven to static mode at 437 degrees Fahrenheit and as soon as it reaches the temperature, bake in the middle rack. Bake for 10-15 minutes making sure it doesn’t burn. Remove from oven and let cool, covered with another baking pan.
