Who doesn’t know the Soft Genoese Focaccia with Many Holes? For us Genoese, it’s impossible to resist, especially for me when I’m on vacation out of the region I miss it. However, this recipe is different from the others I have on the blog; for this one you don’t need a mixer or a stand mixer, just a bowl and a spoon or fork. If you don’t believe it, try it and I’m sure you’ll like it, in my house it was gone in an instant!
Other recipes
- Difficulty: Easy
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 1 3/4 cups water (lukewarm)
- 0.35 oz fresh yeast
- 1 1/2 tsp sugar
- 1 3/4 tsp fine salt
- 1 1/3 tbsp extra virgin olive oil
- 1/4 cup water
- 1/4 cup extra virgin olive oil
- 3/4 tsp fine salt
Tools
- Bowl
- Dough Scraper
- Kitchen Scale
- Brush
Steps
Dissolve the fresh yeast in lukewarm water and add the sugar to help with the rising process. Pour the flour into a large bowl and add the oil. Gradually pour in the water with the yeast and sugar.
Mix with a spoon or fork and when all the water is incorporated, add the salt. Don’t worry if the dough seems too runny, it’s supposed to be like that. Cover the bowl with a damp cloth and let it rise for 2 hours. I put it in the oven turned off with the light on. After this time, it will have doubled in volume. Take the oven tray, pour the oil, and grease it well. Pour the dough and, using the dough scraper, lift and fold the dough towards the center. Repeat this process several times.
With oiled hands, spread the dough and fold it two more times. Repeat this process two more times and then spread it until it reaches the edges of the tray. Put it back in the oven and let it rise for another 1 hour.
Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) in fan mode. After the time has elapsed, take the tray out of the oven and pour the prepared brine, i.e., the water, oil, and salt all over the dough. I prefer to use fine salt, but Genoese focaccia traditionally uses coarse salt. With your fingers, keeping your hand almost horizontal, poke the entire surface. The brine should enter all the holes. Bake in the middle of the oven and cook the Genoese Focaccia for 20 minutes.
