Genoese focaccia
6 servings
300 minutes
The recipe was shared with us by the official information portal about tourism and events in Genoa visitgenoa.it.
1
Pour part of the flour onto the work surface and make a well in the middle.
- Wheat flour: 500 g
2
Dissolve the beer yeast in a small amount of warm water, combine with flour, and knead like making bread. Let the dough rest under a warm cloth in a warm place for 2 hours.
- Brewer's yeast: 30 g
- Water: to taste
3
Add the remaining flour and butter and knead until the dough is soft. Let it rise for another 2 hours.
- Wheat flour: 500 g
- Olive oil: 100 ml
4
After the starter, roll out the dough on the tray with your hands, leaving fingerprints that will collect the oil you pour.
5
Sprinkle with coarse salt and let it sit again before baking in a hot oven at 200–230 degrees.
- Salt: 30 g
6
Focaccia is baked until it turns golden brown, about 30 minutes.
