1ozlardpreferably 'Lardo di Colonnata di Cinta Senese'
2tspfine salt
½ozdry maltor twice this in liquid malt
2tspdry active yeast
Focaccia Genovese (Brine and Topping)
2ozolive oilextra virgin
1tspfine saltfor the brine
½cupwaterfor the brine
Instructions
Make the Dough
In a large bowl: Combine the yeast and malt (if using dry malt) to the flour. You can mix the dough by hand or with a stand mixer using the paddle attachment.
½ oz dry malt, 2 tsp dry active yeast, 19 oz bread flour
Add water to a large bowl (stand mixing bowl if you plan to knead with a stand mixer).
12 oz water
Slowly add the flour and mix well.
Add the olive oil and mix well.
2 tbsp olive oil
Add the lard (if using it) and mix well.
1 oz lard
Finally, mix in the salt. Salt can inhibit yeast, so it’s best to add it in towards the end. You can even ‘knead’ in the salt after transferring the dough to a work surface (as we’ve done here).
2 tsp fine salt
Knead the Dough: 10-15 Minutes
You can knead the Focaccia Genovese dough with your hands or a stand mixer (fitted with the dough hook). Using a stand mixer? Fit the stand mixer with the dough hook. Knead on low (‘2’ on most stand mixers) for 10 minutes. Knead until the dough ball is smooth and soft.
Kneading by hand? Transfer the dough to a work surface. Knead the dough by hand for about 15 minutes—until the dough ball is smooth and soft. Watch the video recipe on this page to see how to knead focaccia dough!
Let the dough rest covered for 10 minutes.Why this extra step? The dough kneaded by hand will be rougher in texture. Letting the dough rest lets the gluten in the dough relax a bit. Then finish kneading for another 3 minutes to create a smooth dough ball (as you would achieve with a stand mixer).
Stretch and Fold Dough
Stretch the dough to dry it out a bit.
Then immediately fold it in any way you like in order to once again create a tight ball.
1st Dough Rest: 30 Minutes
Let the dough rest (covered with a bowl or towel) on the work surface for 30 minutes.
Split the Dough
Split the dough in two equal parts. Each piece of dough will weigh about 500 g.
Stretch each dough ball a bit.
Then, roll the dough up and pinch the seam together. Place the dough balls seam-side down.
2nd Dough Rest: 30 Minutes
Let the dough balls rest (covered) for another 30 minutes.
Stretch and Transfer to Baking Tray
Lightly flour a work surface and the dough balls. Using a rolling pin, stretch each dough ball to roughly the size of the baking trays you are using.
Lightly oil the baking trays.
Transfer the stretched dough to the baking trays, pulling as needed to reach the sides. Lightly flour the surface of the dough
3rd Dough Rest (30 Minutes)
Cover and let the dough rest in the baking trays for another 30 minutes.
This will allow the dough to proof enough so that you can stretch the dough to the very ends of the baking tray.
1st Dough Proof (1 Hour)
Cover both trays and proof the dough for another hour.
Flour, Indent, Oil, Brine
Dissolve 1 tsp (5 g) of fine salt in just shy of 1/2 cup (100 ml) of water. This is the brine for the focaccia.
1 tsp fine salt, ½ cup water
Using 8 fingers along the width of the tray, make indents in the focaccia dough. Push down and slightly out, applying some pressure.
Use one hand to add indents to the rest of the width of the dough.
Use a thin cake tester, toothpick or sewing needle to prick any extremely large bubbles. We don’t want those bubbles growing larger than the rest in the oven—they will burn!
Pour the olive oil in the center of each tray of focaccia.
2 oz olive oil
Add half (about 50 ml) of brine to the center of each tray focaccia over the oil.
Spread the oil and salt water over the entire surface of the focaccia.
2nd Dough Proof (45 Minutes)
Proof the trays of focaccia bread uncovered for 45 minutes.
Bake the Focaccia Bread
Add any toppings you enjoy. Thinly sliced onions and/or olives are traditional toppings. However, Focaccia Genovese bread is delicious plain as well!Bake in a preheated static oven at 450° F (230° C) for 15 minutes. Bake in the bottom ⅓ of the oven. Or, bake directly on a pizza stone sitting on the floor of the oven.Never exceed the 15 minutes bake time.
Buon appetito!
Video
Notes
Tray SizesThis recipe will make enough dough for…
2 trays of focaccia 40×30 cm (16″x 12″)
or one large tray of focaccia 60×40 cm (24″ x 16″)
Lard? Really?Lard is pretty traditional here and does impart a unique taste and texture. You can replace it with olive oil, and this is sometimes done in Italy as well.Or, read this guide to learn about the uniquely heart-healthy lard of Tuscany—which we used for the lard in the video recipe!Flour, Oil and Brine?Yep, all of these ingredients work to create the lovely surface and texture of the Focaccia Genovese!The white holes are characteristic of this focaccia, and are created by the water which fill the holes during baking and prevent those holes from browning like the rest of the surface of the focaccia.Does choosing the right flour really matter?Yes! Look for a strong bread or pizza flour. Or check out the product we use (in the guide above).Use the Metric Measurements for Best AccuracyUsually, we try to provide 'cups' and other volume metrics for recipes on PIATTO, even if we weigh the ingredients. However, we strongly encourage you to weigh the ingredients for recipe accuracy here. Switch to metric measurements in the recipe card for the most accurate measurements.