GENOVESE FOCACCIA, ancient original recipe from grandma, fugassa, simple and good recipe with yeast or sourdough, to make at home, crunchy and delicious.
The Genovese focaccia is that typical focaccia, FUGASSA, with holes, crunchy outside and soft inside, about 1 inch high and golden on the outside, oily on the crust and very good.
For a perfect focaccia, it’s important to respect the rising times, it is made with sourdough but can also be made with yeast, obviously the rising times change but the procedure is identical.
The recipe for Genovese focaccia taken here is original and ancient, it’s a family recipe passed down through generations, the real recipe, I tried it for this, and it was perfect for dinner.
The secret to the best result for this fugassa is the rising time, meaning the times if they are respected at every step it will be great, also the oil must be of good quality.
An authentic focaccia that is very good but if you’re looking for something quicker and yeast-free you can always go with this focaccia HERE equally delicious.
If instead, you prefer pizza over focaccia because it is traditionally thinner, I recommend the typical Neapolitan pizza, very simple and equally good HERE
Follow me in the kitchen today, there is the original Genovese focaccia!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 45 Minutes
- Portions: 1 tray
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 7/8 cup Water
- 1 1/2 tbsp Extra virgin olive oil
- 1 1/4 tsp Salt
- 1 tsp Honey
- 2 1/2 cups All-purpose flour
- 0.6 oz Fresh yeast (2.5 oz of sourdough)
Preparation
Put the water in a bowl, the oil, salt, and honey or malt and add half of the flour.
Start mixing with the mixer hook, once it mixes well add the remaining flour and the yeast dissolved in a little water.
Knead for about 10 minutes not too quickly.
If needed, add a bit of flour until the dough detaches from the bowl.
Cover and let rest for 15 minutes.
After the time, perform a round of simple folds to the dough, if you’re using weak flour, it’s better to do a few extra folds, meaning form a rectangle without pressing too much, bring the short side towards the center and cover with the other side.
Place the dough (without stretching) in an oiled baking tray, brush with oil and place in the turned-off oven with the light on for 40-50 minutes, for me 40 minutes were enough.
Once risen, spread the dough in the tray with your fingers and put it back in the oven for another 40-50 minutes, if the dough is well risen it will slide on its own, it will not retract.
At this point, make holes with three fingers (index, middle, and ring finger deeply), sprinkle with fine salt, water, and oil, abundantly, about 1/2 cup of water and 5-6 tbsp of oil, let rest for another 40-50 minutes.
If you want to fill it, you must do it now, you can fill it with onions, cherry tomatoes, olives.
After the time, the focaccia has many bubbles and is very soft, about an inch high.
Turn on the oven to 428°F, bring it to temperature, and bake, cook for 15 minutes.
Then remove the fugassa from the oven and brush it with oil to make it shiny.
Bon appétit
The characteristics of the fugassa are:
the holes
about 1 inch high
crunchy outside and soft inside
good oil in the dough, olive (or lard)
extra virgin olive oil on top
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GENOVESE FOCACCIA ancient original recipe
Genovese focaccia ancient original recipe from grandma, fugassa, simple recipe with yeast or sourdough, to make at home.
P.s. today I add a note on this recipe, this one is with olive oil and extra virgin oil, but there is an ancient version where the focaccia is made with lard.
Probably yes, it was originally made with lard and someone then preferred to use oil, you can find bakeries with focaccias with oil and others with lard.
At this point, I would say if you like it, use lard instead of oil.
If you use sourdough, the rising times increase, double them all.
If you use sourdough, the rising times increase, double them all.
If you use sourdough, the rising times increase, double them all.
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GENOVESE FOCACCIA ancient original recipe
Is lard necessary?
No, but the ancient original recipe includes it.
How do you say focaccia in Genovese?
Fugassa is the Genovese term for focaccia.
