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Focaccia Genovese
Serves 4-12
Alternative Ingredients are listed in Red

Qty Size Ingredient
445 g "00" Soft Flour
AP Flour
280 ml Warm Water (110º)
1 pk Active Dry Yeast
tsp Kosher Salt
¼ cup Olive Oil (premium - fruity)
50 g Pork Leaf Lard
1 tsk Barley Malt Syrup
Raw Filtered Honey
White Granulated Sugar
3 sprigs Fresh Rosemary
For The Brine
30 ml Water
60 ml Olive Oil
3 g Kosher Salt (~½ Tbls)

In a small bowl, stir together the yeast and ~1/2 cup of the warm water and let sit until bubbly, about 5 minutes.  Strip the Rosemary and fine chop ⅔ of it to add to the dough.  The remaining ⅓ will garish the top at the end.

Combine the flour, the remaining warm water, and the Barley Malt Syrup in the bowl of a stand mixer fitted with the dough hook.  Mix on low speed until a shaggy dough forms, stopping a few times to scrape down the inside of the bowl to incorporate any dry flour.

Add the yeast/water mixture along with the fine chopped Rosemary and mix on low speed until the dough is evenly hydrated and moistened.  Then add the salt to the olive oil (or Lard) and mix on medium speed until the mixture is smooth and does not stick to the sides of the bowl.

Lightly coat a container for the dough with olive oil, coating the dough ball as well, cover and refrigerate for 24 hours.  So you will want to do this early in the day depending on your "ready" time the next day.
(refrigerating the dough for at least 8 hours, better to 24 hours, gives the dough a lot more flavor - up to 48 hrs)

Remove the dough from the fridge and with oiled hands, flatten it out on a olive oiled half sheet pan to about ½" thick.  Drizzle a small amount of olive oil over the top of the dough, brushing lightly to cover.  Then cover completely with cling film and let rise for an hour or two (remember it's quite cold right now) until it has doubled in height.
(as the dough warms up to room temperature it will start to rise, so you want to form it as soon as possible.
DO NOT flatten dough all the way out to the edges of the pan unless you want the edges crispy all the way up the side as well as some of the top)

When the dough is ready, preheat an oven to 425º (convection) and make the brine by combining all the ingredients in a small bow and whisk or beat to mix thoroughly.  Using your finger tips poke straight down into the dough, all the way to the pan below, until there is no more room for pokes without infringing on existing pokes.  Then coat the entire surface of the dough with the brine mixture.  You should end up with a little puddle in each of the pokes, but avoid letting a lot of oil run over the sides of the dough.  If too much oil gets under the dough the bottom won't crisp up.  Lastly, sprinkle the remaining Rosemary over the top.

Place on the center rack of the oven.  Bake until the top is a GBD and you have an internal temperature of 190º.  About 15-20 minutes.

Cut up and serve as an antipasto, slice in half horizontally for sandwiches, dip in soup, slice-toast-butter for breakfast, can be cooked with fruits, cheese, anchovies/sardines, cherry tomatoes or vegetables, etc.


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