Focaccia Genovese

Ingredients · 4 servings

• 650 gBread dough, room temperature
• 80 mlExtra virgin olive oil
• 80 mlWater brine
• 8 gSalt, coarse

Equipment

oven, mixing bowl, whisk, sheet pan, bench scraper, kitchen towel, oven mitts, pastry brush, knife, cutting board

Instructions

1. 1
   Mise En Place

   Gather the bread dough, oil, coarse salt, and water brine, then set out a scale, bowl, whisk, sheet pan, scraper, towel, and oven. · 1 min

   What to look for: All ingredients measured and tools ready on the work surface

2. 2
   Oil Pan

   Oil the sheet pan with 20 g olive oil, place in the dough, and stretch it gently toward the corners without tearing the surface. · 5 min

   What to look for: Dough sits in a shiny oiled pan and begins to spread

3. 3
   Rest Dough

   Cover the dough and rest it at room temperature until relaxed, slightly puffy, and able to reach the pan edges with light pressure. · 45 min

   What to look for: Dough looks airy, relaxed, and nearly fills the pan

4. 4
   Dimple Dough

   Whisk the water brine with 40 g olive oil, press deep dimples across the dough, pour the emulsion over, and scatter the coarse salt. · 8 min

   What to look for: Deep dimples hold a glossy oil and brine emulsion

5. 5
   Bake Focaccia

   Preheat the oven to 204°C / 400°F, bake the focaccia on the middle rack for 22 minutes, until golden with glossy dimples. · 22 min

   What to look for: Top is golden, edges are crisp, and the oil bubbles in the dimples

6. 6
   Serve Warm

   Brush the hot focaccia with the remaining olive oil, cut it into 4 squares, and serve warm while the crust is crisp. · 3 min

   What to look for: Surface is glossy and the cut crumb looks tender and open